This project will investigate issues related to Saffron (Crocus sativus) in the New York City market including: Do saffron products sold in New York City markets being labeled as pure contain elements other than saffron?What is being used to mimic saffron in products that are identified as not being pure? How much genetic diversity is there among saffron? Is there geographic variation in Crocus sativus? Is there fraud related to geographic variants of Crocus sativus?