Saffron is the most expensive agricultural commodity in the world and hence the most adulterated food item internationally. Global consumption of saffron has been estimated at 300 tones with one billion dollars trade which is almost 4% of the total value of all spices traded worldwide. Iran produces more than 90 percent of the total world saffron with 80000 ha under cultivation. Saffron ranks four in export of the agricultural products of the country with a foreign income of $500 million per year. With a high price item such as saffron temptation for fraud and adulteration is not surprising. Saffron adulteration has a long history in Europe particularly in Italy and France. Although the intension is directly economical but the harm made to the public health with some chemical substances mixed is indirect. Adulteration in saffron is common mostly when it is powdered. Up to 40 percent imparity with other parts of saffron flowers has been found, whereas based on the standards available only 0.5 percent of floral waste and 0.1 percent other material is allowed. Substances to increase weight including moisture and impregnation with different materials and food ingredients are usually practiced. Parts of other plants such as safflower, curcuma, arnica, etc. are usually used for saffron adulteration. However, these materials are not harmful to human health but mixing with artificial substances such as Martin blue and Orange yellow which are organic colorant are dangerous to public health. Since the value of saffron produced is in Iran is very high, the incident of adulteration is expected to be high too. In this paper this issue is analyzed and the main challenges are discussed.

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