Quality

Cool dry climate and rich soil with excellent drainage and organic conditions provide ideal environment for cultivation of high quality saffron from India. Apart from highly suitable climatic conditions, the ingenious knowledge and processing techniques are few important factors that determine the quality of the Indian saffron. High quality pure Indian saffron has a distinctive long silky thread with a dark red color. It has a pleasant aroma with powerful coloring and flavoring capabilities.

The colouring strength of the pure saffron is influenced by the proportion of red stigmas compared to the yellow or white parts of the flower (known as the style). More yellow or white parts imply greater floral waste and lower coloring strength. Therefore a high quality of pure saffron from India has a less yellow or white part attached to the bright red stamen.

As per ISO standard (IS 3632), the quality of saffron depends upon its grade, which is based on specifications of length, colouring capabilities, dryness and its other constituents. As per ISO standards saffron has been categorised into four grades. While Grade IV is the most inferior quality saffron, Grade I is considered to be pure and finest quality.

Following is the minimum standard measurement of grade - I saffron i.e., the finest quality saffron.

• Stigma fibre length 1,2-3.8 inches;
• Minimum colouring effect 230-250 +/LI;
• Moisture percentage (10-19 percent);
• Mineral materials (5-7 percent);
• Sugar (minimum);
• Fat (5-8 percent);
• Protein (12-14 percent)