Auramine (specifically Auramine O, also called Auramine Yellow or Basic Yellow 2) is a synthetic industrial dye used in textiles, leather, paper, printing inks, and laboratory staining (e.g., for microscopy). It is not approved for use in food anywhere in major regulations, including under India’s FSSAI (banned since 2006), the EU, US, and others.42

In the context of chickpeas (chana, gram, or Cicer arietinum, especially roasted/bhuna chana), auramine has been illegally used as an adulterant in some markets in India. Vendors coat or mix it with low-quality or roasted chickpeas to give them an unnaturally bright, shiny yellow color and a crispier appearance, making them look more fresh and appealing (similar to how turmeric might look but much more vivid). This practice has been widely reported in late 2025, with viral videos, seizures (e.g., 30 tonnes or hundreds of sacks in places like Gorakhpur, UP), and alerts from food safety officials and politicians like Shiv Sena MP Priyanka Chaturvedi.3

Why It’s Added and How to Spot It

• Purpose: Enhances visual appeal and perceived quality for higher sales. The dye is cheap and water-soluble, resembling diluted turmeric powder in appearance.
• Signs of possible adulteration (home checks mentioned in reports):
• Unnaturally bright, uniform, or overly shiny yellow color (natural roasted chana is more beige/golden-brown).
• Color rubs off or bleeds when rubbed between fingers or washed.
• Grains may feel powdery, chalky, or crush easily into powder (due to coating or processing).
• Avoid very cheap, bulk loose roasted chana from untrusted vendors; prefer packaged from reputable brands with FSSAI marks.

These are indicative tests only—lab testing (e.g., for synthetic dyes) is needed for confirmation.

Health Risks

Auramine O is classified as a contact carcinogen and potential human carcinogen (linked to DNA damage, mutations). Prolonged exposure or ingestion is associated with:

• Liver and kidney damage/failure.
• Irritation to skin, eyes, and respiratory tract.
• Increased cancer risk (e.g., bladder, liver) over time, especially concerning for children, pregnant women, and regular consumers of roasted chana as a snack.10

It is toxic when consumed and has no safe level for food use. FSSAI has issued warnings and directed intensified surveillance against such adulteration in pulses and snacks.

Broader Context

This issue is part of recurring food adulteration problems in India with banned dyes in items like sweets, spices, or pulses. Auramine keeps reappearing despite bans due to weak enforcement in some markets. Similar concerns have been noted in chickpea flour or other pulses in limited reports. Natural chickpeas or home-roasted ones (without added colors) do not contain auramine.

Recommendation:

• Buy whole or roasted chickpeas from trusted sources with proper labeling.
• Wash/soak before use where possible.
• Report suspicious products to local food safety authorities (FSSAI helpline or apps).
• For regular consumption, opt for plain or certified organic varieties to minimize risks.

If you’re a doctor (as per your title), you may advise patients on avoiding brightly colored loose roasted snacks and monitoring for symptoms like unexplained fatigue or digestive issues in heavy consumers. For lab confirmation methods, studies exist on rapid detection of auramine adulteration in foods.1

Stay cautious—food safety vigilance helps, especially in India where such incidents surface periodically. If you have a specific aspect (e.g., detection methods, a particular incident, or health advice), provide more details!