saffron analyze

http://www.jasminesaffron.com/information-analysis/view

1- Floral Waste

This is the maximum amount of flower material allowed in the saffron.

2. Foreign Matter

The maximum allowed for Category I is 0.1% . Ours is 0.01%, which makes it pharmaceutical grade in cleanliness. It means that it has been shifted at least seven times, thus eliminating pollen, dirt, "gravel", insects, insect parts, etc.

3. Moisture and Volatile Matter

The maximum percentage allowed is 12%. Ours is 6.26% . This is one of the most important characteristics of saffron, and the one that is most abused by packers/exporters, because it is here where most of the cheating is done, affecting the coloring strength (see No. 9 below) and the overall quality of saffron. A) When the yellow part of the saffron stigma is left attached to the red part, moisture is trapped and the saffron becomes musty. This is why many writers describe the aroma of saffron as "musty", a smell which is not the true aroma of saffron. You get aroma when you cut out the yellow so that no moisture remains. B) If the yellow--which has no culinary value--is left attached, it increases the weight of the saffron by at least 25%, plus another 6% from the trapped moisture. C) Moisture decreases the flavor, the aroma and the shelf-life. D) The yellow part must be removed before saffron is dried,and this is what used to be called in Spain "Coupé", and in Iran, Sargol, meaning the "top of the flower", detached from the yellow. In the early 1900's French Chefs will only buy the red part, even though they didn't have photospectometry, they knew that this is the only part of the stigma that has saffron. Like them, you should only buy all-red saffron. Saffron that has to be "dried" or "toasted" on a pan, is no good saffron. When the saffron has yellow, it is soft and spongy to the touch. When saffron is properly dried and cured, like our Sargol or Pushali, all-red, it is brittle the touch and you can crush it in your fingers.

4, 5 and 6

These parameters must be below the maximum allowed for Category I saffron. As you can see, our results are far below than the maximums allowed.

7. Picocrocin

Saffron flavor comes from Picocrocin. Note that for Category I, the minimum value is 70. Ours is well above, with 86.41

8. Safranal

Safranal gives saffron its aroma. Again, our saffron is 35.14, 15 points above the minimum.

9. Crocin

Saffron color derives from Crocin. This is the most important value because a high degree of coloring strength can only be obtained by cutting out the yellow, thus making the saffron all-red. This is why every package of saffron must indicate the coloring strength, because it is the only way for you, the consumer, to know the quality of the product you are buying. Again, the higher the coloring strength, the better the saffron.

10. Artificial Water-soluble Acid colorants

This is why you need a lab report by an ISO certified exporter. Saffron adulteration has always been a problem, and it may be very hard to detect, even to the expert eye. Claims of origin do not guarantee that it is not adulterated, therefore, you must ask for a report, even if you only buy one gram. For example Spain, who produces only up to 800 kilos, is shipping to the US alone 20-25 metric tons per year. How they do this is a mystery to me. Again, an ISO certification from a third party--not from a "self-regulated" association--is essential to protect you, the consumer.

organic saffron

There are many consumers around the world that are concerned about the health risks of synthetic pesticides and food additives.

In Iran Farmers don't use Chemical material for cultivation. Our pure and natural Sargol Iranian saffron has NO synthetic pesticides, NO food additives, NO preservative substances, and NO synthetic food coloring so based on true facts, we can claim that our Sargol saffron is ORGANIC SAFFRON.

organic saffron

saffron quality

quality of saffron

Quality of saffron is tied to its freshness and purity. Considering these tow facts, quality saffron contains only saffron threads (stigmas) separated from the style prior to drying. Quality saffron is grade I saffron according to ISO grading standards. We are proud to announce that we always provide our customers with the best quality saffron.

There are 4 things to look for when judging saffron quality:

1. Colour :

Saffron is red as it comes from the tips of the stigma of the crocus flower. Further down the stigma is the style which is yellow. Around the red stigma are the stamens which are also yellow. Handpicked sarghol grade saffron has no yellow threads at all. Lower grade saffron will have a yellow thread count. Spanish Mancha or Superior grade saffron for example is a lower grade of saffron and if you look closely you can see the yellow threads in the saffron.

2. Aroma:

Saffron has a pungent almost bitter aroma and it should be fresh and strong. Poor quality saffron has little or no aroma. If it has been contaminated with moisture it will smell a bit musty and damp.

3. Dryness:

Saffron is dry and brittle, it has been dried in the sun and then packed and sealed into a container. Poor quality saffron is not sealed after drying and absorbs moisture from the air leaving it soft and a little bit spongy. Saffron that has been bought in bulk and repackaged will often become soft and spongy for the same reason, especially if it has been repackaged in a humid climate eg. Singapore or Australia.

4. Cost

Lastly cost is a good indicator of quality. High quality saffron is never cheap. It is the most expensive spice in the world because good saffron is hand picked and sorted. That is not to say expensive saffron is always good quality .. plenty of dodgy saffron dealers will try to pass of low quality saffron at a high price to maximise their profits.

This compromises quality by:

• allowing saffron to stale during bulk shipment and reprocessing, as well as losing traceability of the packing date
• allowing the saffron to be cut with lower grades, and
• exposing the saffron to contamination by air, dust, and moisture

Saffron found in western supermarkets is low quality, extremely expensive per gram, and often has artificial colouring added to ensure the expected colour is released when cooking.

saffron

SAFFRON ROYALTY 

More than 3,000 years ago, the crimson-hued beauty saffron was once the choice of spice for kings, pharaohs and emperors. But these royal leaders weren’t planning on having a meal with saffron — they were more interested in its alleged aphrodisiacal qualities, and because of that, they valued it more than gold.