Description

Saffron — the most valuable, fragrant, and celebrated spice in the world — is prized for its irreplaceable role in gourmet cuisine, luxury cosmetics, and wellness traditions.

Iran, widely acknowledged as the birthplace of saffron, is responsible for producing over 99% of the global yield, making it the largest exporter. China is the foremost importer of this precious product.

Its captivating aroma and signature flavor come from Safranal, while its bright golden color is derived from Crocin. To ensure authenticity and detect adulteration, advanced analytical techniques are used, including mass spectrometry and high-performance liquid chromatography (HPLC).

Key Components of Saffron

Botanical Profile

The saffron plant (Crocus sativus) is a small perennial herb standing 10–30 cm tall. Slender leaves sprout from the bulb, accompanied by a flowering stem that bears 1–3 blossoms.

Flowers display six violet petals (occasionally pink or deep purple), three yellow stamens, and a pistil tipped with a three-branched red-orange stigma.

The usable spice is harvested from the dried stigmas and style tip — aromatic, slightly bitter, and highly sought after worldwide.

Sargol Saffron

Sargol Saffron contains only pure, deep-red stigmas with no yellow or white portions. Each thread is separated, resulting in a clean, premium appearance.

This grade surpasses Dasteh (Bunch) and Pushal varieties in quality, making it ideal for both domestic and export markets. It is also the most widely recognized and preferred saffron grade among customers worldwide.

Known as Mumtaz Saffron, Ghaenat Saffron, Sar-Risheh, or Sar-Ghalam, it embodies the premium image of Persian saffron.

In Sargol saffron, the style (root) is completely removed, leaving only fragrant, vibrant stigmas. It is evaluated by:

1. Length of the stigmas
2. Absence of dyed white fragments

With a coloring strength of 200–240 units, it is among the most popular varieties — perfect for high-end cooking and sophisticated presentation.