الوصف

The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin

(Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.

Different types of saffron:

Negin Saffron:The highest quality,and the most valuable type of Saffron which contains all the stigma without the style(yellow part).

The quality according to ISO-Norm 3632-2:

-Colouring,Crocin /+240

-Flavour,Safranal/+50

-Bitterness,Picrocrocin /+95

 Sargol Saffron:All red saffron which contains only top red part of the stigma.All broken part are removed .

The quality according to ISO-Norm 3632-2:

-Colouring,Crocin/+240

-Flavour,Safranal/+50

-Bitterness,Picrocrocin/+95

Poushal Saffron:

This kind of saffron contains filaments which have 1 to 4 mm style (the yellow part of saffron flower).

The quality according to ISO-Norm 3632-2:

-Colouring,Crocin/+225

-Flavour,Safranal/+50

-Bitterness,Picocrocine/+85

Dokhtar Pitch(Bunch):

Natural saffron which complete stigmas in bundles.The flavour is also integrated in the white parts.

-Colouring,Crocin/+190

-Flavour,Safranal/+40

-Bitterness,Picrocrocine/+75

OE