Emerging techniques for adulterant authentication in spices and spice products

Spices have great monetary value, and it has a vast range of functionalities such as flavouring of food, perfumery, cosmetics, medicinal use, and preservative properties Adulterant authentication in spices plays a vital role in quality control. The consumers demand increased food quality and safety concerns and food products with high traceability. Food product authenticity has become a significant factor in marking the quality, authenticity, origin of food, etc. It assures buyers, traders, and importing countries that the product is of high quality. Though physical methods are simple to use, the time taken to screen the sample limits commercial application. Analytical methods such as chemical, analytical and instrumental techniques have been widely used. Complex instruments, and data processing restricts its routine use. Molecular techniques can be the powerful tool for detecting adulterants in spices due to its rapidity, sensitivity, accuracy and cost-effectiveness. This review provides an overview of applications, merits & demerits and the challenges of various techniques used for adulterant authentication in spices and herbs.