An impure ingredient added into a preparation.
An inexpensive substitute mixed with a pure drug or other substance.
Added matter that lessens the purity, effectiveness, or reliability of a substance.
The provided text pertains to a substance that is introduced into another material, typically a food item, with the intention of augmenting its volume while simultaneously reducing costs. This act of adding an adulterant is considered fraudulent, and the substance in question generally exhibits consistency and color that is similar to the original food item. Furthermore, the flavor of the adulterant is either neutral or similar to that of the original food item. Some common examples of adulterants that have been used in the past include starch in spices, curry powder, and cocoa, water in milk, butter, and beer, turmeric in mustard, and chicory in coffee.