Detection of the main saffron from the saffron stigma is the simplest method, since the branches of the saffron claws have three branches and the upper part of the horn is the narrower the lower. Of course, if the saffron powder is powdered, it can only be detected by laboratory devices.
If the saffron stigma is very shiny, you should skip it and send it to the lab.
The corn is straight, but the flag is the saffron of Anhānn.
Put saffron patches on the butane gas flame. In this case, pure saffron comes in violet or orange, which is related to potassium, but in the case of fake yellow saffron is created.
If we put saffron blades between paper and press hard, we should not leave any stains of fat. If so, saffron is likely to be counterfeit.
The color of the saffron blades is insoluble in gasoline, which means that if you put saffron tar in gasoline, it should not be petrol.
If you put the saffron in a glass of boiling water, after about 5 minutes, the color of the blade should not be white; if so, the saffron is counterfeit.
The color, smell and taste of saffron must be a decisive mark for its recognition. The taste of the main saffron is slightly bitter, but the smell of saffron is a bit tall.
Saffron consumption method
It is best to freshly prepare and use saffron to preserve its properties. But for longer storage in the refrigerator, you should remove saffron without sugar or any other additive and dissolve it with very little water. Draw saffron somewhat on a samovar or kettle.
Of course, saffron can be prepared with ice, which also gives a good color, so that you put a piece of ice on the dried saffron to get water.