Saffron is of commercial importance for manufacturers because of its
flavoring properties in food industry and medicinal properties in pharmaceutical
industry. The biological source of saffron is the dried stigma of Crocus sativus L.
flower. In order to decrease its cost and meet large demand across the globe; it is
adulterated with other spurious materials by criminals to mislead the consumers which
in turn renders it completely useless or even harmful. The genuine saffron should meet
the quality requirements as laid down by FDA or ISO specifications. In the present
chapter, adulteration of saffron and various physical, chemical and analytical
techniques are described for the rapid discrimination between pure and impure saffron.
Keywords: FDA, ISO, Spectroscopy, Spurious, TLC.
