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.