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@article{195670,
        author = {Dr. Deekshaputra Ramrao Birhade},
        title = {Detection of Adulterants in Chilli Powder from Deulgaon Raja Village Weekly Market},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {no},
        pages = {68-70},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=195670},
        abstract = {Chilli powder is an essential component of Indian cuisine, valued for its flavour, colour, and numerous nutritional and medicinal benefits. The presence of capsaicin imparts anti-inflammatory, thermogenic, analgesic, and cardioprotective properties, while vitamins and antioxidants contribute to improved immunity and overall health. Despite its importance, chilli powder is frequently adulterated with low-cost substances such as chalk powder, starches, lead salts, and synthetic dyes to increase economic gains. Such adulteration significantly compromises food quality and poses serious health risks to consumers. The present study aims to detect adulteration in chilli powder using simple physical and chemical tests. Multiple analytical tests were performed to identify common adulterants, and the findings highlight the prevalence and potential dangers of food adulteration. This work seeks to create public awareness regarding food safety and the importance of using unadulterated chilli powder for health and well-being.},
        keywords = {Adulterants, Food Adulteration, Chilli powder, Rodamine B},
        month = {March},
        }