ABSTRACT:
Saffron, derived from the stigmas of Crocus sativus, is among the world's most expensive and widely adulterated spices. This study focuses on the forensic analysis of saffron adulteration, a practice that compromises its purity, safety, and economic value. Authentic samples from Pampore, Jammu and Kashmir, were compared with commercially available saffron using chemical and microscopic techniques. Chemical tests utilizing sulfuric and nitric acids targeted saffron's primary bioactive compounds—crocin, crocetin, and picrocrocin—yielding indigo blue coloration in authentic samples, whereas adulterated ones showed yellow, red, or brown hues. Microscopic examinations further revealed structural differences between genuine saffron stigmas and adulterants, such as dyed plant parts or synthetic materials. The study identified significant adulteration in market samples, highlighting the prevalence of fraudulent practices. These findings emphasize the need for enhanced quality control measures and standardized testing protocols to protect consumers and maintain saffron’s integrity. The research advocates for the development of advanced detection methods, including portable authenticity testing tools, to ensure on-site verification and promote transparency across the saffron supply chain. Future work could explore molecular and isotopic techniques to refine authenticity assessments and address the challenges posed by diverse adulteration strategies.