Paneer, a cornerstone of Indian cuisine, has graced our dining tables countless times. However, the disheartening rise of adulterated paneer in the market has prompted a pressing need to ascertain the purity of our beloved ingredient. Food safety expert Ashwin Bhadri, CEO of Equinox Lab, underscores the importance of ensuring food safety, emphasizing that adulterated paneer may harbor harmful substances that can lead to foodborne illnesses. Moreover, consumers deserve transparency in what they purchase and ingest. Pure paneer not only guarantees better taste and texture but also offers superior nutritional value compared to its synthetic counterparts.
Thankfully, the Food Safety and Standards Authority of India (FSSAI) has implemented stringent regulations to combat food adulteration, particularly in the case of paneer. According to FSSAI, pure paneer must adhere to specific standards, including the absence of free moisture, a milky-white color, no artificial coloring, a pleasant odor, and a mild, slightly acidic flavor.
To safeguard your health and culinary experiences, Bhadri suggests adopting simple yet effective measures when purchasing store-bought paneer. Examine its color and texture; pure paneer should exhibit a uniform white or off-white hue with a smooth surface. Avoid discolored or irregular pieces, as they could indicate impurities. Gently squeeze the paneer; it should crumble slightly, not feel overly soft or mushy. Pure paneer boasts a firm yet tender texture.
Pay attention to the aroma and flavor. Pure paneer emits a mild, milky scent and a slightly tangy taste. If the paneer smells sour or has an overpowering odor, it may be contaminated. To further ascertain purity, immerse a small piece of paneer in a glass of water. Pure paneer will sink and remain intact, while adulterated paneer may dissolve or break apart.
For a more thorough test, heat a small piece of paneer in a pan without adding any oil or water. Pure paneer will release moisture and retain its shape, whereas adulterated paneer may melt excessively or release an abnormal amount of water. Lastly, boil a small piece of paneer in water and add a few drops of iodine tincture. If the solution turns blue, it indicates the presence of starch or binding agents.
By implementing these simple checks, you can confidently select pure paneer, ensuring the safety and authenticity of your culinary creations. If you prefer to avoid potential adulteration, consider making paneer at home. With a few simple steps, you can create fresh, pure paneer in the comfort of your own kitchen.
