The three largest Saffron producers in the world are Iran, India, and Afghanistan, with much smaller quantities also produced by Spain, Italy, Azerbaijan, Morocco, Greece, New Zealand, Australia and United Kingdom.
It seems that every country claims to have the best saffron in the world for various reasons, from the famous Indian kashmiri saffron which has long silk threads and with a thicker head and a darker red color, to Iranian alleged has the best soil and climatic conditions to grow the best saffron. Therefore in 1980 it was decided that there should be an international standard to assess the quality of saffron which is not partial, accurate and scientifically based.
How to measure the quality of Saffron? st rong>
There is a special international standard for Saffron which known as ISO 3632-1: 2011 which provides universal standards for the best quality of Saffron. You can be sure that any saffron that has an ISO 3632 label is a high-quality saffron that complies with a string of stringent international standard tests.
The ranking of saffron samples depends on the laboratory standards set for color, taste and aroma, which means testing the main component of crocin (color), picrocrocin (taste ) and safranal (aroma) through photospectroscopy.
They must exceed the highest limit to be considered even in the lowest or worst category. Crocin, in particular, is a major consideration because of all the other components d is affected by its existence.
Yarn and native saffron powder are rated from I to IV, with I being the best and IV being the lowest. The following is the grading scale for crocin absorbance: Grade I:> 190, Grade II:> 150, Grade III:> 110 and Grade IV: <110.
All Saffrons we sell whether they come from Afghanistan, India or Iran are only class 1 and have 190 crocin> .
We believe that saffron Level 1 of Iran, Afghanistan or India would all offer the same incredible health benefits.