Description

Saffron — the world’s most valuable, aromatic, and celebrated spice — is cherished for its indispensable role in fine cuisine, luxury cosmetics, and wellness traditions.

Iran, recognized as the birthplace of saffron, produces over 99% of the global supply, holding the title of the largest exporter worldwide, with China as the biggest importer.

Its distinct fragrance and exceptional flavor come from Safranal, while its golden coloring is produced by Crocin. To secure authenticity and detect adulteration, advanced analytical techniques such as mass spectrometry and high‑performance liquid chromatography (HPLC) are utilized.

Key Components of Saffron

Botanical Profile

The saffron plant (Crocus sativus) is a small perennial herb that grows 10–30 cm tall. From its bulb, slender green leaves emerge alongside a flowering stem that produces 1–3 blossoms.

Each blossom carries six violet petals (sometimes pink or purple), three yellow stamens, and a pistil ending in a three-branched red-orange stigma.

The usable spice consists of the dried stigmas and style tip — aromatic, faintly bitter, and highly prized.

Sargol Saffron

Sargol Saffron contains only pure, deep-red stigmas, completely free from yellow or white styles. Each thread is separate, creating a clean, refined appearance.

A grade superior to Dasteh (Bunch) and Pushal, it is perfect for export markets and remains the best-known saffron type among global consumers.

Internationally, this product is also known as Mumtaz Saffron, Mumtaz Ghaenat, Sar-Risheh, or Sar-Ghalam.

In the Sargol grade, the style (root) is fully removed, leaving only premium red stigmas. Quality is graded by:

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

With a coloring strength of 200–240 units, Sargol saffron is the most demanded variety for gourmet presentation and fine dining.