Rapid spectroscopy-based screening techniques for spices data

The dataset from the analysis of spices with a rapid spectroscopy-based screening technique, Fourier transform-Raman (FT-Raman) spectroscopy. Measurements are taken for the authentication of spice (i.e. turmeric) using FT-Raman spectroscopy as part of WP3 (Task 3.1): Implementation of innovations in food authenticity. The dataset is generated to develop a method for the rapid detection of lead chromate in turmeric powder. Measurements (FT-Raman spectra) are averaged per sample and only the final average spectral data is provided in the Excel sheets. The data is useful for anyone working with spectral data and its use for the authentication of spices.