Spices and Condiments (1+1)

Adultration

• Because of high cost, saffron is frequently adulterated with the styles, anthers and parts of the saffron corolla. Exhausted saffron, flowers and floral parts of some plants belonging to the compositae family, like Calendula sp. and Carthamus tinctorius, corn silk and various materials coloured with coal-tar dyes are also used as adulterants. Water, oil or glycerine are added to increase the weight. The cake saffron of commerce often contains safflower florets with adhesive sugary substances.