Assessment of erosive potential of frequently used Indian spices

Objectives Indian spices are central to the country’s cuisine but may contribute to increased acidity, potentially leading to dental erosion. This study investigates the erosive potential of common Indian spices and examines how temperature affects pH changes. Also, this study analyses the temperature dependent changes in selected spices Material and Methods Using a Safeseed digital pH meter with 0.1 pH accuracy, the pH of various spices and spice blends from two major Indian brands was measured. Temperature-dependent pH variations were tested across three temperature levels (60–100°C) for set durations. Results Coriander and red chili powder displayed the lowest pH values, while panipuri masala had the least titratable acidity. Individual spices were generally less erosive compared to spice blends, which demonstrated significant pH variations with temperature. These findings suggest that excessive consumption of certain spices and blends may increase the risk of stomach and dental erosion, reinforcing the need for moderated intake for optimal health. Conclusion The study highlights the importance of moderating spice intake to prevent dental erosion, providing essential insights for patient counseling and preventive dental practices. Its broader clinical relevance includes raising public awareness about the impact of diet on oral health and encouraging further research into the real-world effects of dietary acidity on dental health.