Standard Specification for Iranian Saffron:
History of Saffron:
The history of saffron cultivation and usage reaches back more than 3,000 years in old Persian Mad.
According to historical documents, Iranians have been interested in saffron since ancient times
So that in ceremonies and celebrations and gatherings such as weddings, gold and saffron were offered to them to welcome them and in some ceremonies, saffron was smoked with musk and amber and sprinkled with rose.
During the Achaemenes period, saffron was used to decorate bread strings and to flavor foods.
Saffron is a spice derived from the dried stigmas of the saffron crocus (Crocus sativus).
A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring. A kilogram of saffron represents 170,000 blossoms.
Iran is the largest producer of saffron in the world with about 96% of world production.
Quality indicators of saffron:
- Crocin: The cause of saffron color.
- Picrocrocin: The cause of saffron flavor.
- Safranal: The cause of saffron aroma.
|Ingredient||Units per kilogram saffron|
|Crocin||225- 275 (mg)|
There are four generic types of Iranian saffron that you can find either in Iran or outside of Iran.
- Super Negin Saffron
Super Negin is the highest quality of Iranian saffron. Super Negin is all red saffron threads, and it is larger compared to Negin saffron. (crocin between 230-275 units)
- Negin Saffron
Negin is yet another type of Iranian saffron, and it is considered to be the second-best quality saffron that you can purchase. Negin saffron is produced from grade one saffron that consists of the red and best part of the saffron flower.
- Sargol Saffron
Sargol in English means the top of the flower. The Sargol Saffron is also all red threads of the saffron flower, but the threads are shorter compared to Negin and Super Negin saffron types. (crocin between 210 -260 units)
- Pushal Saffron
Pushal is yet another type of Iranian saffron, and it comes with all red saffron threads as well as a bit of yellow saffron. Keep in mind; there is nothing wrong with yellow saffron; it has just changed its color in the drying process of saffron. (crocin between 170-240 units)
Nutritional Information Per 100 gr:
310 Kcal energy (calories)
Dried saffron vitamins, vitamin spices in 100 grams
|Vitamin A||27.00 micrograms|
|Vitamin D||0.00 µg|
|Vitamin E||0.00 mg|
|Vitamin K||0.00 µg|
|Vitamin C||80.80 mg|
|Thiamine (B1)||0.12 mg|
|Riboflavin (B2)||0.27 mg|
|Niacin (B3)||1.46 mg|
|Choline (B4)||0.00 mg|
|Pantothenic acid (B5)||0.00 mg|
|Vitamin B6||1.01 mg|
|Folate (B9)||93.00 micrograms|
|Vitamin B12||0.00 mg|
Dried saffron minerals, mineral spice in 100 grams
Microbial Properties of Saffron (According on Iranian Standards):
|Microorganism||Max (CFU) / gr|
|Sulfite-reducing Clostridium spores||100|
Shelf life & Storage Instructions:
Recommended shelf life: Production date 12 month.
Store saffron in an airtight container in a cool, dark place for up to six months for maximum flavor. Saffron, like other herbs and spices, is sensitive to light, so wrap the packet in foil to protect it further. Saffron will not spoil, but it will lose increasingly more and more of its flavor with age.
|Super Negin Saffron||3540 $|
|Negin Saffron||3240 $|
|Sargol Saffron||2850 $|
|Pushal Saffron||2670 $|
HS CODE: Saffron 0910 2020.