Description

Saffron — the world’s most precious, aromatic, and renowned spice — is cherished in gourmet cuisine, luxury cosmetics, and wellness traditions alike.

Iran, recognized as the birthplace of saffron, produces over 99% of the global supply, making it the largest exporter worldwide, with China as the primary importer.

The distinct fragrance and unique flavor of saffron originate from Safranal, while its vivid golden hue is imparted by Crocin. To verify authenticity and detect adulteration, advanced testing methods such as mass spectrometry and high‑performance liquid chromatography (HPLC) are employed.

Key Components of Saffron

Botanical Profile

The saffron plant (Crocus sativus) is a small perennial herb reaching 10–30 cm in height. Its bulb sends forth slender leaves and a flowering stem, which bears 1–3 blossoms.

Each bloom features six violet petals (sometimes pink or purple), three yellow stamens, and a pistil tipped with a three-branched red-orange stigma.

The usable part is the dried stigmas and style tip, renowned for their fragrance, mild bitterness, and vibrant coloring.

Pooshal Saffron (Thread Saffron)

Pooshal Saffron is distinguished by retaining a small portion of the style — typically 1 to 3 mm — attached to the stigmas during processing.

This retention enhances consumer confidence by reducing the likelihood of adulteration. While its coloring strength surpasses Dasteh (Bunch) saffron, it is considered slightly lower in quality compared to Sargol saffron.

Appearance Characteristics:

• Three stigma branches remain attached together
• Quality ranked between Dasteh and Sargol grades
• White portion visible at the base; color not fully uniform red
• Coloring strength typically between 170–200 units, depending on quality

Types of Pooshal Saffron

1. Standard Pooshal – Loose style length and commonly curled threads
2. Pooshal Ghollamdaar (Long-Stem Pooshal) – Thick, smooth stigmas with minimal style attached and no curling