Saffron can be classified based on its characteristics. Saffron is collected by hand and only a small amount is produced per flower, so the price can be very high.
Features that are assessed:
(1) color
(2) appropriately dried and not mushy or dump
(3) source
(4) taste
(5) aroma
Saffron is graded several ways, some of which are used regionally.
The highest grade of saffron is a dark red in color and consists only of the tips of the stigma.
The lowest grade of saffron consists mostly of whites and yellows.
The ISO/TS 3632 specified photospectroscopy to classify saffron, which measures the color given off by crocin,
|
Class
|
ISO/TS 3632
|
|
1
|
> 200
|
|
2
|
170 to 200
|
|
3
|
120 to 170
|
|
4
|
< 120
|
|
Terminology in Iran
|
Description
|
|
negin
|
3 stigma threads attached together to form a cluster; considered premium quality; may be associated with ISO readings > 270
|
|
sargol (top of flower)
|
only dark red stigma tips (equivalent to ISO Class 1)
|
|
pushal
|
includes the orange part of the stigma (equivalent to ISO Class II)
|
|
bunch
|
includes a large amount of yellow material from other parts of the flower
|
Spain uses: coupe, mancha. rio and sierra
Afghanistan uses: negrin, sargol, Pushal, khooshe and koni
