Description
Saffron — celebrated as the world’s most expensive, fragrant, and refined spice — is treasured in gourmet cuisine, luxury cosmetics, and premium wellness products.
Iran, acknowledged as the birthplace of saffron, produces over 99% of the world’s saffron, standing as its largest exporter. China remains the foremost importer.
The distinctive aroma and exceptional taste of saffron are due to Safranal, while its radiant golden color is attributed to Crocin.
To guarantee purity and detect adulteration, advanced testing methods such as mass spectrometry and high‑performance liquid chromatography (HPLC) are employed.
Key Components of Saffron
| Component | Function / Description |
|---|---|
| Crocin | Imparts brilliant golden color |
| Picrocrocin | Adds a subtle, pleasant bitterness |
| Safranal | Responsible for saffron’s unmistakable aroma |
| Lycopene | A carotenoid found in tomatoes |
| Beta‑carotenes | Carotenoids present in carrots |
Botanical Profile
The saffron plant (Crocus sativus) is a small, perennial herb measuring 10–30 cm in height. Narrow, elongated leaves emerge from its bulb, followed by flowering stalks bearing 1–3 blossoms.
Each flower presents six violet petals (sometimes pink or purple), three yellow stamens, and a pistil ending in a three‑branched red‑orange stigma.
The valuable part is the dried stigmas and style tip, known for their rich scent, delicate bitterness, and vivid coloring.
Special Super Negin Saffron
Recognized as the most exclusive grade of saffron, Special Super Negin surpasses standard Super Negin in appearance and quality.
Signature features:
- Extra‑long stigmas (exceeding 3 cm)
- Broad, thick tips with intense natural coloring
- Coloring strength over 270 units
- No dark or burnt tips permitted
- No broken, fractured, or undersized threads — ensuring flawless presentation
This grade is specially selected for luxury culinary use and international export, offering unmatched purity, uniformity, and visual appeal.
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