Description

Saffron — celebrated as the most expensive, aromatic, and distinguished spice in the world — is treasured in gourmet cuisine, luxury cosmetics, and wellness traditions.

Iran, acknowledged as the origin of saffron, currently produces over 99% of the global supply, making it the leading exporter worldwide, with China as its largest importer.

Its exquisite aroma and unique flavor derive from Safranal, while its brilliant golden hue comes from Crocin.

Modern authentication methods such as mass spectrometry and high‑performance liquid chromatography (HPLC) ensure product purity and detect counterfeiting.

Key Components of Saffron

Botanical Profile

The saffron plant (Crocus sativus) is a small perennial herb ranging 10–30 cm in height. From its bulb emerge slender leaves and a flowering stalk bearing 1–3 blossoms.

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

The usable part — the dried stigmas and style tip — is prized for its rich aroma, subtle bitterness, and vivid coloring.

Pooshal Saffron (Thread Saffron)

In producing Pooshal Saffron, 1–3 mm of the style is deliberately left attached to the stigmas.

This grading method reduces the risk of adulteration and builds consumer trust. While its coloring capacity exceeds Dasteh (Bunch) Saffron, its quality is slightly lower than that of Sargol Saffron.

Appearance characteristics:

• Three stigma branches joined together
• Quality between Dasteh and Sargol grades
• White style visible at base; threads are not fully red
• Coloring strength typically between 170–200 units, depending on quality

Types of Pooshal Saffron

1. Standard Pooshal – Standard thickness and common thread shape
2. Pooshal Ghollamdaar (Long-Stem Pooshal) – Thick, smooth, non-curled stigmas with minimal style attached