1. Saffron Originality
More than 6’000 flowers and over 12 hours of labor make just 30g of saffron, so if it’s cheap be suspicious. The organic matter most often passed off as saffron – either in a mix with the real spice or on its own – is marigold and safflower petals, which are often marketed as Egyptian or Mexican saffron but which can include any number of organic and inorganic fillers. The most common substitute or ‘false’ saffron has been turmeric. Turmeric, like saffron, has a certain astringency, but the flavor and aroma are very different and for dishes that require the specific taste of saffron, it is not a comparable substitute. Imitation saffron is often odorless and may taste sweet, rather than bitter. Pre-ground saffron is easily adulterated and best avoided.
2. Origin of Our Saffron
Known as the most expensive spice in the world, saffron is mostly grown in fields of Khorasan province in the northeast of Iran, where the climate is compatible with its cultivation. Our saffron is directly handpicked from those fields, examined by experts in the best laboratories, and delivered to you as our best. To measure the quality of saffron accurately, a specialized test is needed. The economic value of saffron quality depends on the content of its main constituent’s crocin, picrocrocin, and safranal. To determine the quality of saffron, various tests are performed, including chemical-physical, microbial, and heavy metal tests. It should be noted that ISO international standards are used for saffron with the ISO3632 standard method.
3. Saffron Classification
Depending on its appearance, origin, delicacy of preparation, and resultant characteristics of chemical tests, saffron quality can vary enormously. Classification of Iranian Saffron is basically based on the trim of the threads and chemical components. The five types of Persian saffron are depicted below.
4. Our Certificate of Quality
CERTIFICATE OF LABORATORY & QUALITY CONTROL OF SAFFRON
