<P> Despite attempts at quality control and standardisation, an extensive history of saffron adulteration, particularly among the cheapest grades, continues into modern times . Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code . Typical methods include mixing in extraneous substances like beetroot, pomegranate fibres, red - dyed silk fibres, or the saffron crocus's tasteless and odourless yellow stamens . Other methods included dousing saffron fibres with viscid substances like honey or vegetable oil to increase their weight . Powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers . Adulteration can also consist of selling mislabelled mixes of different saffron grades . Thus, high - grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income . Safflower is a common substitute sometimes sold as saffron . The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper . Tartrazine or sunset yellow have been used to colour counterfeit powdered saffron . </P> <P> The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct . Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government - imposed standards . Italian varieties are slightly more potent than Spanish . The most intense varieties tend to be Iranian . Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries--some of them organically grown . In the US, Pennsylvania Dutch saffron--known for its "earthy" notes--is marketed in small quantities . </P> <P> Consumers may regard certain cultivars as "premium" quality . The "Aquila" saffron, or zafferano dell'Aquila, is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila . It was first introduced to Italy by a Dominican monk from Inquisition - era Spain . But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content . Another is the "Mongra" or "Lacha" saffron of Kashmir (Crocus sativus' Cashmirianus'), which is among the most difficult for consumers to obtain . Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices . Kashmiri saffron is recognisable by its dark maroon - purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect . </P> <P> Almost all saffron grows in a belt from Spain in the west to Kashmir in the east . The other continents, except Antarctica, produce smaller amounts . In 2014, 250 t (250,000 kg) were produced worldwide . Iran is responsible for around 90--93% of global production, and much of their produce is exported . A few of Iran's drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production . In 2005, the second - ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and Kashmir, tied for third rank, each producing 2.3 t (2,300 kg). </P>

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