Top News

Almonds, walnuts and cashews are among the most commonly consumed nuts in households. People use them in desserts, festive dishes, and even as part of their daily diet due to their rich nutritional profile. These nuts provide healthy fats, essential vitamins, amino acids and antioxidants. For many, eating soaked almonds or walnuts every morning has become a routine for improving immunity, supporting heart and brain health, enhancing skin and hair, and boosting energy levels.

However, rising cases of adulteration have made it difficult to trust the quality of nuts available in the market. Low-grade nuts, chemical-based polishing, and synthetic colouring are becoming common practices. Consuming such adulterated nuts regularly may harm the liver, kidneys and digestive system. To stay safe, it is important to identify whether the nuts you are buying are genuine or chemically treated.

Below are simple and effective ways to detect adulteration in cashews, almonds and walnuts.

Cashews are often mixed with cheaper, inferior varieties to increase profit "1418" data-end="1553">1. Color variation:
If you notice that the cashews in the packet are of different shades, it indicates mixing of multiple grades.

2. Artificial shine or greasiness:
Many low-quality cashews are coated with synthetic polish or chemicals to give them a bright, attractive appearance. Genuine cashews have a natural light cream color and a matte finish, not a glossy shine.

3. Odor and texture:
Real cashews have a mild smell and a firm, smooth surface. Synthetic coatings often leave a stronger chemical-like smell.

Almond adulteration is usually done through polishing, chemical coating or mixing old stocks. Here are signs to look for:

1. Check the outer peel:
Pure almonds have a slightly rough, natural texture. If the surface looks unusually smooth and shiny, it may be coated.

2. Soaking test:
If you soak almonds in water and notice discoloration in the water after some time, it indicates artificial polish or coloring.

3. Taste test:
Authentic almonds taste rich and slightly sweet. Bitter or odd-tasting almonds should be avoided, as this often indicates poor quality or chemical treatment.

4. Oil content:
Old almonds lose natural oil. Break an almond and press it lightly. If it feels dry and powdery, it may be stale or of compromised quality.

Walnuts, especially those sold loose and already shelled, are more susceptible to adulteration.

1. Color and appearance:
Real walnuts have a light golden-brown color. If the nut looks excessively dark, dull or uneven, it may be old or chemically treated.

2. Smell and taste:
Fresh walnuts have a pleasant, nutty aroma. Bitter or overly astringent walnuts should not be consumed, as this may indicate rancidity or poor storage.

3. For walnuts with shell:
Check the weight of the walnut. Heavier shells indicate a thick outer layer with smaller kernels inside. Paper-shelled walnuts are lighter and can often be broken by hand, usually containing better-quality kernels.

To minimize the risk of consuming adulterated dry fruits, always buy nuts from trusted brands or reputable stores. Avoid extremely cheap deals, as quality products rarely come at unusually low prices. By using these simple tests at home, you can ensure that the nuts you consume daily are safe, fresh and genuine.