Ghee is one of the most adulterated foods in India — commonly cut with vanaspati, vegetable oils, or even mashed potato starch. Here are three tests you can do at home tonight.
1. The palm-melt test
Place a little ghee on your palm. Pure ghee melts at body temperature. If it sits there unmelted, be suspicious.
2. The heat test
Heat a teaspoon in a pan. Pure ghee melts quickly and turns golden-brown. Adulterated ghee often turns yellow and gives off an off smell.
3. The iodine test (for starch)
Add a drop of iodine tincture to melted ghee. If it turns blue-ish, starch has been added.
What a lab report adds
Home tests catch the obvious. A Reichert-Meissl value, a butyro-refractometer reading, and an adulteration panel catch the rest. That is why we publish our lab results in full, and say plainly when we have not tested something yet.
Taste the difference for yourself.
Start with a Little Spoon jar and trace it to the source.
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