The chemical analysis of spices, although usually of minor importance, often serves to confirm the results secured by aid of the microscope. The principal determinations required are the ash, oil, starch, and sugar. The more common forms of spice adulteration are the following:—
Cloves.—This spice is said to be sometimes deprived of its volatile oil before being put on the market. In the genuine article the proportion of oil seldom falls below 17 per cent. The oil is readily estimated by distilling the suspected sample with water. The usual adulterants of ground cloves consist of clove-stems, allspice, flour and burnt shells.
PLATE XII.
Ginger Starch. Ginger Adulterated.
Cinnamon. Cassia.
