According to the chapter, what is stated about "Jams and jellies" in Common Food Adulterants?
It is usually done intentionally to increase the profits.
Jams and jellies are preserved by sugar and pickles by salt, spices and oil.
Saffron Colored dried tendrils of maize cob Pure saffron will not break easily.
Mustard seeds on pressing are yellow inside, while argemone seeds are white.