Reports of chemical adulteration in everyday foods have raised new concerns after a video from India claimed that roasted chickpeas are being coated with a yellow dye called auramine. The clip shows a man comparing natural chickpeas with the bright yellow market version that turns to powder when pressed. He states that the colour comes from auramine, a dye that looks similar to turmeric.
The claim has triggered fresh interest because investigators and researchers have already documented cases of artificial colourants being mixed with spices. Studies have found toxic pigments in turmeric across parts of South Asia, showing how colour enhancement has become a widespread practice in some markets. These findings match long-standing warnings about unsafe dyes entering the food chain.
Auramine is not approved for food. It is a chemical dye used in industries such as paper, textiles, inks and leather. Its presence in food signals deliberate adulteration aimed at making products appear brighter or fresher than they are.
What is cancer causing auramine?
Auramine is a synthetic yellow dye. It is produced from compounds such as dimethylaniline and formaldehyde. The process creates a pigment that delivers a strong yellow shade. The dye appears as yellow flakes or powder and dissolves easily when mixed with solvents.
Manufacturers use auramine in paper colouring, printing inks, leather finishing and some industrial coatings. It is not meant for food or medicine. Health agencies classify the dye as hazardous because workers exposed during production showed high rates of bladder cancer.
Studies from the International Agency for Research on Cancer link auramine production to tumours in workers. Tests on laboratory animals also found liver tumours and DNA damage. These findings explain concerns when any trace of auramine appears in food products.
How they causing auramine
Auramine enters the food chain when traders use it to mimic the yellow tint of turmeric or to make roasted snacks look fresh. The dye mixes easily with powders, which gives sellers an incentive to use it for quick colour enhancement. In the recent video, the man says, “The chemical looks like turmeric powder that is diluted and mixed into the chana.” The texture and brightness make the product appear appealing to buyers.
Researchers studying turmeric adulteration across India, Pakistan, Nepal and Sri Lanka have found similar patterns. Some samples collected from markets carried detectable levels of industrial colourants. Turmeric samples with high concentrations of chromium and lead matched the chemical profile of other toxic additives used for colouring. Although auramine itself is not widely documented in turmeric, it falls in the same category of dyes used to hide poor quality or faded spices.
The practice grows in unregulated segments of the food market where loose spices and snacks are sold without testing. Traders use these dyes because they are cheap, strong in colour and easy to mix. The risks fall on consumers who may not notice the difference.
How they cause cancer
Auramine enters the food chain when traders use it to mimic the yellow tint of turmeric or to make roasted snacks look fresh. The dye mixes easily with powders, which gives sellers an incentive to use it for quick colour enhancement. In the recent video, the man says, “The chemical looks like turmeric powder that is diluted and mixed into the chana.” The texture and brightness make the product look appealing to buyers.
The practice grows in unregulated parts of the food market where loose spices and snacks are sold without testing. Traders use these dyes because they are cheap, strong in colour and easy to mix. The risks fall on consumers who may not notice the difference.
Public concern grew after comments by Dr. Mansafa Bepari were shared on X. In his post, she described auramine O as a synthetic dye from the diphenylmethane and triarylmethane group. She noted that the dye was originally used in textiles, leather, paper and printing inks.
Dr. Bepari said the dye is used to deceive buyers by coating pulses such as roasted chickpeas to improve visual appeal. She wrote that the dye gives a bright yellow colour similar to turmeric, making the products look fresher. She also stated that the dye appears in adulterated tur dal, spices, herbs and lentils.
auramine use and food adulteration in India
Food adulteration in India has reached alarming levels. Vegetables may carry chemical polish. Some fruits are coated with wax for extra shine. Many consumers are unaware of what sits beneath the surface. The latest video about roasted chickpeas adds to the list of concerns.
The clip shows a man holding two types of chickpeas. He says, “Roasted chickpeas in markets are adulterated to the core and people hardly notice it.” He points to size, colour and texture as signs that the bright yellow version is chemically treated. The chickpeas crumble into powder when crushed, which he claims is a result of the auramine coating.
He warns that long-term intake can cause serious health problems. He says that the protein and fibre remain the same but chemical exposure can build up in the body. The claim aligns with known effects of industrial dyes. Studies of auramine point to risks to the liver, kidneys and urinary bladder.
The video also offers basic checks for consumers. Real roasted chickpeas are smaller, brown and firm. The man suggests roasting at home or buying raw chickpeas and getting them roasted at a shop. “It’s safer and healthier,” he says.
The clip has gone viral, crossing three million views since its upload on October 24. A user commented, “Har cheez me milawat ho rahi hai aur government bas tax lene se matlab rakhti hai.” Another wrote, “It’s not turmeric it’s Auramine. And it can cause cancer.”
Wider concerns over colour adulteration
Cases of colour adulteration in spices are not new. A recent scientific study examined 356 turmeric samples. Fourteen percent of samples had lead above detectable levels. Some tested more than 1000 micrograms per gram. The study pointed to lead chromate, another industrial pigment used to brighten turmeric. Patna, Karachi and Peshawar showed the highest readings, with projected blood lead levels in children far above safe limits.
Similar concerns exist in traditional medicines. Research from China has shown that auramine can appear in dyed herbal products. Scientists are testing rapid screening tools like surface-enhanced Raman spectroscopy to detect the dye and prevent its use.
India’s food regulator bans the use of such dyes, but loose markets remain difficult to monitor. The mix of informal trade, high demand and weak testing allows these chemicals to circulate. The impact reaches daily diets because turmeric and roasted chickpeas are common household items.
The spread of the video has sparked new calls for awareness. It also highlights how colour can mislead buyers. A brighter shade does not guarantee purity. Studies show that safer products usually have natural tones and consistent texture.
