How to Test Saffron Purity at Home
The water test everyone repeats online passes some adulterated samples. Here is what actually gets sold in place of saffron, and what each home test can and cannot see.
Buying guides, heritage stories, and research. Everything you need to know about Kashmiri saffron.
The water test everyone repeats online passes some adulterated samples. Here is what actually gets sold in place of saffron, and what each home test can and cannot see.
Every seller online says "GI tagged". Almost none of them can name the GI number, and the tag does not belong to any of them.
Kashmir grows saffron on about 3,665 hectares. Do the arithmetic on what is being sold as Kashmiri and the numbers stop working.
Two completely different systems are in use, one traditional and one laboratory. Sellers mix them deliberately.
We sell saffron as food. We do not tell you what it does to your body, and there are rules behind that rather than coyness.
The quality comparison between Kashmiri, Iranian and Spanish saffron does not survive being checked. What origin does tell you is which grading vocabulary you are reading.
Powder is not weaker saffron. It is saffron you cannot check, and every test on this site assumes a thread.
Saffron does not spoil. It fades. Most of what people call bad saffron is good saffron stored badly.
Most recipes over-specify saffron by a factor of two or more, and over-steeping makes it bitter, not stronger.
Saffron has grown on the Karewa plateau at Pampore since at least the 14th century. The soil is the reason, and the area under cultivation has been shrinking since the late 1990s.
Four official-sounding sources give four different production figures for the same years. One says 19.58 tonnes. Another says 2.6.
"ISO 3632 Category I" on a label tells you the seller passed. It does not tell you by how much. The number does.
160 to 180 flowers make one gram, all picked by hand. That fact sets a floor no seller can go under honestly.
Saffron has long been part of Arab cuisine - from celebratory Machboos to saffron-scented Gahwa and the delicate Umm Ali dessert.
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