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This paper reviews the existing methods for determining the authenticity of turmeric. It also presents the results of DNA analysis of samples purchased in Russia, showing that levels of wheat flour were found up to 15%. In order to compensate for the change in colour of adulterated turmeric, the authors looked at the use of sodium and potasium chromates to correct the natural colour of the spice.

Read the abstract here, but the full open access paper in only available in Russian

Turmeric sales in the U.S. have increased dramatically over the last five years, from US$163 million in 2014 to US$375 million in 2019, which is also mirrored by a global increase as well. This increase in turmeric trade also gives an increased problem of adulteration and fraud. The article discusses with leading experts the potential and identified adulterants, and what consumers should do to protect themselves from purchasing adulterated turmeric.  

Read the article here