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Rapid Detection of Adulteration in Indigenous Saffron of Kashmir Valley, India

Author Affiliations

  • 1*Amity Institute of Forensic Sciences, Amity University, Noida, U.P., INDIA
  • 2 Forensic Science Laboratory, Jammu and Kashmir, INDIA

Res. J. Forensic Sci., Volume 3, Issue (3), Pages 7-11, March,29 (2015)


Saffron is the important spice of our food. It is the dried stigma of the flower Crocus sativus L., which is the most economic part of the plant. The main aim of the research is to examine the saffron (Kong) of the Kashmir (JandK), India, which is the largest producer in the country. Due to its high price and demand in the world, it has been adulterated in a number of ways to mislead the consumers. The saffron samples were subjected to various chemical and analytic techniques like TLC and Spectroscopy in order to explore the rapid methods of detection and identification of pure and fake saffron.


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