During Ramadan, jilapi is a popular Iftar item across Bangladesh, but consumers are being exposed to health risks due to the use of hydrosulfite (sodium hydrosulfite) in its preparation. The chemical can damage kidneys and other organs if ingested.
Hydrosulfite is a strong bleaching and reducing agent primarily used in the textile industry for color removal and vat dyeing. It is also widely used in paper manufacturing and in the food industry to clarify sugar or jaggery.
Complaints have emerged that several shops across Dhaka are adding hydrosulfite to jilapi. Unsanitary practices and deliberate mixing of the chemical by some vendors are affecting both food quality and consumer health. Similar reports have come from other parts of the country.
Field inspections at Sadarghat, Laxmibazar, Ray Saheb Bazar, and Kaltabazar confirmed its use in jilapi production. Many shopkeepers said they were unaware of the chemical’s harmful effects, some mistaking it for ordinary baking soda.
Lutfar Rahman, a shopkeeper in Ray Saheb Bazar, said: “We thought it was baking soda. It makes jilapi crisp and visually clear. We did not know it could be harmful.” Abdul Karim, another vendor, added, “Many shops use this ingredient. We started using it after seeing others. It makes jilapi puff quickly and looks appealing, which customers prefer.”
Consumers voiced concern over safety. Moktar Ahmed said: “My family loves jilapi, so we buy it every day. But newspapers report that chemicals like hydrosulfite are added to enhance texture and color. We cannot tell which jilapi is safe.”
Rafiqur Islam, a school teacher and resident of Old Dhaka, said: “Earlier, jilapi had a distinct aroma and purity. Now the shine has increased, but due to chemicals, we cannot eat with peace. Authorities should monitor markets to ensure contaminant-free food during Iftar.”
Muhammad Hasanuzzaman, assistant director of the Department of Consumer Rights Protection (DNCRP), said: “Hydrosulfite is imported for use in yarn factories but is being misused in jaggery, sugar, and jilapi. Its consumption is prohibited as it is extremely dangerous. We are conducting inspections and penalizing offenders.” On regulating imports, he said, “This chemical is necessary for the textile sector. If imports stop, garment production would be affected. We are trying to eliminate misuse through operations.”
Regarding consumer awareness, Hasanuzzaman added: “Consumers should directly ask vendors whether hydrosulfite is added. If yes, they should avoid buying. Currently, there is no test kit to detect it in jilapi, only in jaggery.”
Experts warn that ingestion of hydrosulfite can cause mouth and throat irritation, vomiting, stomach pain, and digestive issues. Excessive intake may damage the stomach lining, cause breathing difficulties, kidney damage, or cancer.
Safe jilapi preparation involves the following
Batter Ingredients: 1 cup flour, 2 tbsp rice flour, 1 tbsp gram flour, 1 tbsp sugar, 1 tbsp yeast, 1.5 tbsp sour yogurt, a little food color, 2 tbsp oil.
Syrup Ingredients: 1 cup sugar, less than 1 cup water, 1 tsp lemon juice, a few cardamoms.
Preparation:
- Batter: Mix flour, rice flour, gram flour, sugar, yeast, and food color. Add yogurt and oil, then gradually mix in warm water to make a medium-thick batter. Cover and rest for 15–20 minutes.
- Syrup: Boil sugar, water, and cardamom. Once thick, add lemon juice to prevent crystallization.
- Frying and Serving: Pour batter into a plastic squeeze bottle. Heat oil in a pan, squeeze batter into hot oil in spiral shapes. Fry until reddish, then immediately dip in syrup.
