That spoonful of ghee added to your dal, roti or khichdi may not be as pure as you think. The Food Safety and Standards Authority of India (FSSAI) has shared a simple test to help consumers identify possible adulteration of ghee with vanaspati or hydrogenated edible fats.

The test relies on a colour change. According to the demonstration shared by the food safety regulator, a sample of melted ghee is mixed with concentrated hydrochloric acid and sugar. A crimson-red or pink colour in the acid layer indicates possible adulteration, while pure ghee shows no such colour change in the demonstration.