Beware of Fake Saffron
Saffron is not only the most expensive spice in the world, but is also the most faked spice. Untrustworthy salespersons know numerous tricks to deceive clients; but also several tests to recognize fakes.
This is how saffron is being faked.
The basis for fake saffron is often genuine saffron, which is being stretched by other substances. These substances can be the fiber of pomegranates or parts of turnips, since these have a similar consistency and color as the saffron threats. Partly the fakers make the effort, to color corn threats to make them look like saffron threats. Popular is also the use of other parts of the saffron crocus — especially the stamen, which have a similar color, however, not the typical flavor of saffron. Since saffron is sold by its weight, some dishonest traders pour herbal oils or honey over genuine saffron in order to maximize their profits. Others use high-grade saffron from Iran, but stretch it with cheap saffron from Spain or Portugal and subsequently sell it as premium quality. The most faked product is saffron powder, in which often filler substances such as curcuma or sweet pepper are being used. Thus, it is not amazing that some western European counties export much more than the amount of saffron that they officially cultivate.
This is how you can recognize fake saffron.
Experienced connoisseurs of saffron only need to take one look to recognize many of the fakes. Hereby form and color of the filaments are in the foreground. In case of high-class saffron those look like a trumpet and have a strong crimson color, which turns lighter toward the tops. But the scent also plays an important role. Saffron possesses a distinctive scent, which recalls a mixture of honey and hay. At the latest where the taste is concerned, no error is possible anymore. Genuine saffron distinguishes itself by a sharp bitter taste. The tests of taste and looks can also be combined. For this purpose, place three saffron threats on your tongue, wait a few seconds and then spit the threats onto a white paper towel. Only when your taste buds report the typical bitter taste of saffron and the towel turns yellow, it should be genuine saffron. Further, it is possible to identify saffron by use of the so-called cold water test. In case of genuine saffron, the water slowly turns golden without the saffron threats themselves losing their red color. A laboratory test provides absolute certainty.
Biorient sells exclusively genuine and high-class saffron. We not only test the saffron ourselves, but also have an analysis of the saffron conducted by the independent Laboratory for Microbiology and Hygiene. Thus, the customers of Biorient undergo no risk and always receive the best quality of saffron.