Saffron Crocus, quality and fraud in New York Times

Elaine Sciolino discusses saffron in the New York Times. Saffronomics partners Jean Thiercelin and Pat Heslop-Harrison are quoted, with the outcome of the project in developing methods to detect fraud and measure quality. In the article, the special qualities of saffron are discussed and many examples of the use in sweet and savoury foods explain the value in…