Saffron is a rare and expensive spice, which is derived from a natural flower by the name of Saffron crocus. The scientific name of this flower is Crocus Sativus and it has three stigmas that are used as a coloring and seasoning agent because of the unique aroma and پک کادویی زعفران و هل nature.
Compared to the other spices of the world in terms of weight and size, Saffron the spice is the costliest and most valuable spice in the world till date. As per the studies, saffron consists of around 150 volatile compounds that are the primary reason for its unique aroma. Apart from that, there are other non-volatile active component that includes arytenoids like zeaxanthin, lycopene and other alpha and beta carotenes. It is due to the presence of these components saffron is widely used in different parts of life such as cooking and medical treatments of different diseases.
It is because of its unique specialty and features saffron is regarded as the most expensive spice and is also one of the most adulterated components now days. Despite of the repeated attempts to stop this practice and to establish certain high measures of standardization, saffron adulteration is a major cause of concern in many of the nations. It is because of the same problem buying saffron in many of the Asian sub-continents is a daunting task. Among the several varieties of saffron, pure Kashmiri saffron is the most popular one because of its unique sense of taste that it brings to the food item. Adulteration of Saffron was first found in the regions of Europe in the Middle Ages, where saffron was found to be mixed with different types of beets, pomegranate fibers, silk fibers that were dyed red in color. Other than this pure saffron are often adulterated with oil and diluted with turmeric and paprika. Adulteration is there in various forms including selling cheap quality materials with fake brand names some of which are cheaper Iranian imports. As a part of the marketing gimmick they are marketed by the name of pure Kashmiri saffron.
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