Use a lactometer for water, iodine test for starch, or chemical tests for other adulterants.
Honey often adulterated with syrup. Authentic one crystallizes. Test with water (pure honey won't dissolve fast) or flame (pure honey caramelizes, doesn't burn).
Often mixed with cheaper oils like sunflower or canola oil. Authentic olive oil solidifies in the refrigerator while counterfeit ones might not.
Turmeric, red chili powder, and black pepper are frequently adulterated. Chemical dyes, brick powder, or other ground substances may be added.
They can be adulterated by adding artificial colors, waxes, or pesticides. Washing thoroughly, observing unnatural shine or colors, and buying from trusted sources are ways to mitigate risks.
Adulteration with used tea leaves, artificial colors, or fillers is common. Authentic tea leaves unfurl when brewed, while fake ones might stay compact. Conducting a simple visual inspection can help.
Sometimes adulterated with chicory, corn, or barley. Authentic coffee has a characteristic aroma that adulterated versions may lack.
Often substituted with cheaper alternatives. Authentication through visual inspection of the fish's texture, smell, and even DNA testing in some cases can help identify adulteration.