Radish (Mooli) Safety Inspection

Radishes, especially the red varieties, are often treated with Rhodamine B dye to appear vibrant. White radishes may be bleached or treated for unnatural whiteness. 1. The Cotton Rub Test: Take a cotton ball soaked in water or liquid paraffin and rub the outer skin of a red radish. If the cotton picks up a bright pink or red tint, it is artificially dyed. 2. The Internal Snap Test: Snap the radish in half. A fresh radish should be crisp and uniformly white inside. If the color is "bleeding" from the skin into the core, or if the core looks translucent/greyish, it may be chemically treated. 3. The Leaf Freshness: If leaves are attached, they should be vibrant green. Wilting, yellow leaves on a perfectly bright root indicate the root was chemically "refreshed" while the plant was old. 4. The Water Soak: Soak sliced radishes in cold water for 15 minutes. If the water turns pink immediately, Rhodamine B is present. Natural pigments leach very slowly.