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Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code.

Typical methods include mixing of extraneous substances like beets, pomegranate fibers, red-dyed silk fibers, or the saffron crocus's tasteless and odorless yellow stamens. Other methods included dousing saffron fibers with viscid substances like honey or vegetable oil.

However, powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers. Adulteration can also consist of selling mislabeled mixes of different saffron grades. Thus, in India, high-grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income. Old saffron that has lost its flavor is commonly mixed with new the new crop and is passed as fresh product.

Always check that the Saffron is Certified from a Government Approved Lab & make sure it is the Fresh Crop.

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