Badiee Pooshal Gohar Saffron – 0.5g

Saffron — the world’s most valuable, aromatic, and celebrated spice — is treasured in fine gastronomy, luxury cosmetics, and premium wellness traditions.

Iran, recognized as the birthplace of saffron, currently produces over 99% of the global yield, making it the leading exporter worldwide, with China as the principal importer.

Saffron’s distinct aroma and exquisite taste derive from Safranal, while its brilliant golden hue is imparted by Crocin.

To ensure authenticity and detect adulteration, scientific methods such as mass spectrometry and high‑performance liquid chromatography (HPLC) are used.

Key Components of Saffron

Botanical Profile

The saffron plant (Crocus sativus) is a small perennial herb growing 10–30 cm in height. From its bulb or stem base, slender leaves emerge, followed by a flowering stalk bearing 1–3 blossoms.

Each flower contains six violet petals (occasionally 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, celebrated for their rich aroma, mild bitterness, and radiant coloring.

Pooshal Saffron (Thread Saffron)

Pooshal Saffron is processed by leaving 1 to 3 mm of the style attached to the stigmas.

This method lowers the risk of adulteration and boosts consumer confidence. While its coloring strength surpasses that of Dasteh (Bunch) saffron, its quality is slightly lower than Sargol.

Appearance characteristics:

• Three stigma branches remain joined together
• Quality ranking between Dasteh and Sargol grades
• White style segment visible at the base, so color is not uniformly red
• Coloring strength ranges between 170–200 units depending on quality

Types of Pooshal Saffron

1. Standard Pooshal – Normal length style with common curled threads
2. Pooshal Ghollamdaar (Long-Stem Pooshal) – Thick, smooth stigmas without curls, minimal style attached