Saffron comes from the stigma of the crocus sativus plant and is the most expensive spice in the world. Despite its fragile form, saffron is the only spice capable of adding flavor, aroma, and color to food. Though the spice has earned its nickname 'Red Gold,' it has a long history of adulteration, making people doubt its authenticity.
The high value of saffron has resulted in counterfeiters using various techniques - dyed maize cobs, stigmas of flowers with similar structures, dyed silk thread, wool, and even plastic! As we all know, when saffron is added to milk or water, it slowly releases a pale yellow color. Conversely, dyed counterfeits also exhibit the same characteristics. There is a limit to how far one can tell a real from a fake.
Therefore, the International Standards Organization (ISO) has established standard international protocols to help us identify the real from the fake under ISO/TS 3632-1 part I and part II.
Identifying Pure and High-Quality Saffron
One of the methods includes the use of a solution of diphenylamine (0.1gm), 99% concentrated sulphuric acid (20ml), and distilled water (4ml). The intense color of saffron is due to the chemical compounds such as crocin and picrocrocin.
In addition to the powdered saffron sample in this solution, the two carotenoids react with the sulphuric acid present in the solution, immediately releasing a blue color that rapidly turns reddish brown. This result indicates pure saffron.
To this day, this colorimetric method is deemed reliable when determining saffron's authenticity.
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