ABOUT SAFFRON: Being such a high value crop, saffron is commonly known to be adulterated with inexpensive substities such as turmeric, red silk threads and even dyed tobacco. The Independent (2011) unearthed the shocking extent of the problem with saffron suggesting that some "top quality" saffron actually contains as little as 10% actual saffron (http://www.independent.co.uk/life-style/food-and-drink/news/something-smells-odd-in-the-lucrative-world-of-saffron-2180285.html).

To further increase profits and thus reduce labour costs, some saffron growers will also leave the yellow styles attached to the saffron, a part of the strand that adds no benefit to the product but does increase weight.