Saffron: The Golden Spice of the World
What Is Saffron?
Saffron, often referred to as the world’s most expensive spice, is derived from the vibrant crimson stigmas of the Crocus sativus flower—commonly known as the saffron crocus. Each flower produces just three red threads, which are carefully handpicked, dried, and used for flavoring, coloring, and even medicinal purposes.
Originating from Iran, saffron has a rich history dating back thousands of years. Although some debate exists around its exact origin, ancient records trace saffron back to Assyria, Greece, and Mesopotamia. Today, Iran accounts for over 90% of the global saffron production, making it the dominant saffron supplier to international markets.
Why Is Saffron So Valuable?
The labor-intensive harvesting process is one of the key reasons behind saffron’s high price. Each crocus flower blooms for only a short time in autumn and must be hand-harvested early in the morning. Over 150,000 flowers are needed to produce just 1 kilogram of dried saffron threads.
This golden spice contains powerful phytochemicals like:
Crocin – gives saffron its vivid golden color
Picrocrocin – provides a distinct bitter flavor
Safranal – responsible for saffron’s honey-like aroma
Saffron Grades and Quality Standards
Not all saffron is created equal. Quality depends on several factors, including the part of the thread harvested, age, and purity.
Iranian Saffron Grades:
Sargol: Only red stigmas, strongest color and aroma
Pushal (Pushali): Red stigmas with some yellow style
Bunch (Dasteh): Mixed red and yellow threads in bundle form
Konge: Only yellow styles, very low in flavor and color
Spanish Saffron Grades:
Coupé: Highest grade, equivalent to Sargol
Mancha: Medium quality, with both red and yellow
Rio / Standard / Sierra: Lower strength and quality
Kashmiri Saffron Grades:
Mongra: Pure stigma, deep red color
Lachha: Stigmas with attached styles
ISO 3632 Classification – A Global Standard
The ISO 3632 standard is used internationally to categorize saffron based on:
Crocin (coloring strength)
Picrocrocin (taste)
Safranal (aroma)
Saffron is classified into three quality categories:
Category I: Coloring strength above 190 (high quality)
Category II: Coloring strength 150–190 (medium)
Category III: Below 150 (low quality)
Premium-grade saffron (like Sargol or Coupé) often reaches a coloring strength of 250+, indicating exceptional potency and purity.
Saffron Cultivation and Harvesting
Saffron crocus (Crocus sativus) is a sterile triploid plant, meaning it cannot reproduce via seeds and must be propagated manually through underground bulbs called corms. The plant produces delicate flowers that bloom only in October, making timing and technique crucial for harvesting.
The flowers grow up to 30 cm tall and produce sweet-smelling blooms in shades of lilac and mauve. Each flower yields three red stigmas, which are the spice we know as saffron.
Culinary and Medicinal Uses of Saffron
Saffron is used across cultures and cuisines:
In cooking: It flavors rice dishes (like paella, biryani), sauces, stews, and desserts.
In beverages: Mixed in teas, milks, and traditional tonics.
In cosmetics: As a natural pigment and skin-brightening agent.
In medicine: Known for anti-inflammatory, antioxidant, and antidepressant properties.
Global Saffron Producers
While Iran dominates global production, other saffron-producing countries include:
Spain (notably La Mancha PDO saffron)
India (especially Kashmir)
Greece
Afghanistan
Morocco
Italy
New Zealand (small-scale, artisan growers)
Saffron in other languages: (Crocus Sativus)
Arabic – Za´faran
Estonian – Safrankrookus
German – Safran
Danish- Safran
Indonesian – Kunyit kering
Portuguese – Acafrao
Russian – Shafran
Finnish – Sahrami
Swedish – Saffran
Dutch – Saffraan
Norwegian – Safran
Japanese – Safuran
French – Safran
Greek – Zaforá
Icelandic – Saffran
Hindi – Kesar / Zafraan
Italian – Zaffarano / Zafferano
Chinese – Fan hung hua
Spanish – Azafrán
Swahili – Zafarani
Latin – Safranum
Georgian – Zaprana
Japanese: Safuran (#サフラン)
Chineese: Zànghónghuā (#藏红花 or #藏紅花)
Russian: Shafran (#шафран)
Greek: Krókos (#κρόκος)
Hindi: Kesar (#केसर)
How to Choose a Trusted Saffron Supplier
Due to saffron’s high value, adulteration is common. To ensure you’re purchasing authentic, high-grade saffron, look for:
ISO 3632 lab certification
Origin label (e.g., Iranian, Spanish, Kashmiri)
Deep red color with minimal yellow style
Strong aroma and fresh, flexible threads
Looking for a Reliable Saffron Supplier?
If you’re in the food, health, or spice trade, sourcing premium saffron is key to your product quality and customer satisfaction. As an experienced saffron supplier, we offer:
Certified Iranian Sargol and Pushal saffron
Bulk supply for international markets
Lab-tested quality with ISO certification
Competitive wholesale prices
📩 Contact Us Today:
📧 Email: info@nutskala.com
📱 WhatsApp: +98 902 377 1052
