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Objective: Spices are an integral part of Indian cuisine and their consumption is increasing in popularity. These mouthwatering spices can lower the pH of the mouth; dissolving the protective outer layer of the teeth. Thus, it is essential to protect our teeth from the various chemical insults which may lead to erosion. The purpose of the study was to assess the erosive, potential of these spices. Materials and methods: The pH and the titrable acidity of commonly used Indian spices, like turmeric, red chillies, cumin and coriander powder were determined. The same test was carried out for spice mixes (masalas), like garam masala, pavbhaji, sambhar, panipuri and goda masalas. The single powder spices were home-made while the spice mixes were ready to use available in the market. The initial pH was measured using digital pH meter and titration was carried out against 0.1M NaOH. Results: All the spices showed an endogenous pH lower than critical pH. Among these, panipuri masala, a spice mix used in a widely relished snack in the western part of India showed the lowest pH and also required the highest quantity of 0.1M NaOH to neutralize its acidity. Conclusion: People may be placing themselves unintentionally at risk of dental erosion due to their diet and clinicians may find this study to be helpful while counseling patients regarding their dietary habits.

A Prefatory Assessment of Erosive Potential of Commonly used Indian Spices