I was reading this article in the New Yorker, and the guy profiled made some startling claims about saffron and how what we end up buying is color-dyed fakes. (Of course, he claims that he's selling the real stuff.)
"claimed that not a single restaurant in Las Vegas was using pure product. Most of the saffron on the market—sold for eighty-five dollars an ounce—was, he claimed, a hash of crocus parts dyed with red food coloring... There’s more cheating going on in saffron than almost any other product. The fake ones, you put them in water, the water will turn orange-red from dye."
Are these accusations correct, or is he just trying to build his business by unfairly disparaging the wares of his competitors?
Updated 8 months ago | 10
Updated 12 months ago | 0
Updated 1 year ago | 8
Updated 1 year ago | 19
Updated 2 years ago | 70