The expensive spice, which can cost more by the ounce than gold. 

Between 80% and 90% of the world’s saffron comes from Iran. Iranians believe saffron serves as a natural antidepressant and helps fight Alzheimer’s and cancer. It is usually ground and mixed with hot water before being added to rice used alongside a bowl of Persian stew, such as ghormeh sabzi, which is a mixture of sauteed herbs, kidney beans and lamb or beef. It is also generously used in sholeh zard, a rice pudding which people cook and hand out to neighbours and the poor on religious occasions.

Contact Ubiquity International Trading to import premium Iranian saffron.

Saffron Classification:

For proper Saffron Classification, the most essential factors in saffron are picocrocine (flavor), safranel (aroma) and crocine (color).  

Grading of saffron is done through gauging picrocrocin (flavor), crocin (color) and safranal (aroma) content. This is done in the laboratory by ISO professionals, and the higher the number of these 3 factors means the higher the saffron quality. For your information, International Organization for Standardization or ISO is a global confederation of national standard giving bodies that set saffron classification based on the minimum prerequisites of every quality. This is referred to as ISO 3632.

Standards for Saffron Classification

ISO, a federation of national standards bodies, sets the saffron classification standards. ISO 3632 exclusively deals with saffron and sets up 4 grades of color intensity such as IV (lowest), III, II and I (purest and finest saffron quality).

Saffron Classification gauges the level of 440-nm light absorbency by using samples of dray saffron. High absorbencies mean that there is a high concentration of crocin and high intensity of color. These variables are gauged through spectrophotometer details at testing laboratories around the world.

The major saffron producing countries have various Saffron names and classification. Here are some of the most common commercial results and names in saffron producing countries:

Persian: result 2000/2001 = 160 ton   |   Classification: 1-Sargol  2-Dasteh  3-pushal

Spainish:Classification base on coloring strength   |   Classification: 1-Cupe  2-Mancha  3- Rio  4- Sierra

Greece :Commercial name : red saffron

Indian :Commercial name : Mongra, Lacha

What You Need to Know About Saffron Classification and Grading?

Saffron’s classification and grading depends on picocrocine (flavor), safranal (aroma) and crocine (color). When these factors have a high number, that means that the saffron has a better quality.

What is Saffron Classification? Pure saffron is classified as the following:

• Grade 1A or All Red: All red saffron that contains stigmas only. This is our 100% Premium Saffron.
• Grade 1B or Thread: Contains the red stigmas and connected to the end part of the style that is yellow/ white in color.
• Grade 3 or Tied bunch: Contains the red stigmas connected to the entire style.

We have Quality Saffron varieties such as the following:

Now, you already know the ways on how saffron is graded and classified. If you would like to have this heavenly spice in your kitchen, you will never go wrong in choosing the one with the highest grade and quality. Just refer to the below pictures and descriptions.

Saffron Threads

Has a high potential for discharging rich color and a higher volume.

Tied bunch saffron

Consist the whole filament

Style Saffron

Has a little color discharge ability and is primarily used for its exceptional and revitalizing aroma.

All Red Saffron

All Red Saffronhas by far the lowest moisture and floral waste amount. Only has pure and fine stigmas.

Premium All Red Threads

Premium All Red Saffron Threads: has the highest ability of releasing color and has a large volume. This is by far the best kind of saffron in the market.

Cut Saffron

Cut saffron is obtained from Bunch Saffron by cutting the main part of styles