Saffron is a high-quality substance being obtained from the dried stigmas of Crocus sativus L. and used in the food sector mainly as spice or food dye because of its distinctive aromatic properties and color. Moreover, it possesses pharmacological and therapeutic properties.
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Iran ranks first in the world producers of saffron.
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This spice is one of the most expensive agricultural products of the world. In fact, the costs and labor required to plantation and production, together with the huge number of flowers needed to obtain the spice, are responsible of for its high price, so it is widely subjected to frauds and adulterations (added with different percentage of other parts of the flower). Besides adulterations, it becomes important to assess also the origin of saffron, since its quality is linked to the pedo-climatic and cultivation conditions.
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How to test saffron; Fake vs Pure Saffron:
1- High quality saffron should be deep red in color, contain little to no yellow, and the threads should be trumpet shaped.
2- Add a pinch of saffron and infuse in cold water. Pure saffron will slowly release a golden color.
However, the fake saffron immediately releases its color in cold water. In addition, the threads turn white. This is a sign that the saffron could be corn silk sprayed with red coloring. While pure saffron will retain its red color.
3- With fake saffron, the water turns a dark orange color and the saffron threads break apart when rubbed together.
However, with pure saffron, water turns golden yellow in color, threads are still red and have not lost their color, and also do not break apart when rubbed together.
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Sources:
1- B. Senizza (et al.), “Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach”, Food Research International
2- YouTube
