This chemistry project aims to study common food adulterants. The introduction discusses how adulteration has become a serious problem, as adulterated food can cause diseases. Several experiments are described to test for common adulterants in foods like sugar, ghee, oil, chilly powder, and turmeric powder. The tests detect adulterants like chalk powder, washing soda, vanaspati ghee, and brick powder. A table lists common food products, their adulterants, and resulting diseases. The conclusion provides some precautions consumers can take to avoid adulterated products, such as only buying from reputed brands and shops.