For centuries, saffron has represented one of the most elite gustatory experiences in the world of flavor.
However, because of its status and price, saffron has become one of the most adulterated ingredients in the world. Subterfuge in the saffron trade is age-old (and, unfortunately, successful), because the stakes are big enough to motivate unscrupulous sellers. Worse, the information available to consumers is quite confusing. But, as research chefs and consumers seek authenticity of flavor, standards and means for detecting adulteration are becoming more exacting.