Saffron

Saffron originates from a flower called “Crocus Flower”. It takes 150,000 flowers to obtain 1 kilo of saffron … which easily explains the price of it.

Saffron has a pleasant strong aroma and taste. This very particular spice is used to color and flavor many Mediterranean and also Asian dishes, especially rice and fish. It comes as no surprise that saffron, the world’s most expensive spice, is used in European kitchen and is commonly used as an important ingredient in English, Balkan, and Scandinavian breads.

NFG’s Saffron come from the most acclaimed saffron farms in Northeastern Iran, presented in all grades of Iranian Saffron and various cuts illustrated in the below picture. To guarantee the quality of the products, we conduct very precise tests in our state-of-the-art laboratories.

For more info please see the Available Grades section below.

Saffron Cuts

General Description

There are different ways to measure the quality of saffron, but the most accepted standard is ISO 3632 which released by International Standards Organization in 1980 for the first time, adjusted on a regular basis, and the latest version released in 2011. According to this standard, saffron quality depends on three important factors: color, flavor, and aroma. Each of these factors can be inspected by measuring important components of saffron through photospectroscopy.

Color: The coloring strength of saffron depends on its “crocin”; a substance which is the most important indicator of the saffron quality, as the other chemicals are corelated closely to its proportion. Iso 3632 prescribes 4 grades which is measured as follows based on proportion of crocin absorbance for a 1g/100 ml solution of test sample: Grade I > 190 nm, 150 nm < Grade II < 190 nm, 110 nm < Grade III < 150 nm, Grade IV < 110 nm

Aroma: The aroma agent for saffron is a chemical substance which is called Safranal. According to ISO 3632 standard, premium quality saffron must have aroma reading between 20 to 50.

Flavor: Picrocrocin is responsible for the bitterness of the saffron. A flavor reading above 70 is considered as an indicator of good quality.

Saffron Cuts
GradesCrocinSafranalPicrocrocin
Negin2605095
Sargol2305095
Pushal2005080
Bunch1505070
Konj1003550

Iranian saffron comes in 5 different grades:

1- Negin: Negin Saffron is the most expensive grade of Iranian saffron and contains no yellow part of the konje, nor no crumbs either. This exquisite saffron is extremely fragrant.

2- Sargol: Consists of the red stigma tips of saffron flowers that contains some crumbs. Sargol grade is completely red in color and usually packed in powdered form. Due to its high quantity of crocin, sargol saffron is popular in cooking.

3- Pushal: Pushal saffron consists of yellow and orange part of the stigma attached to a 1-3 mm style end. According to ISO 3632, this type of saffron falls into grade II.

4- Bunch: Bunch or Khoosheh is relatively low coloring and flavor strength because it consists of large amount of yellow style plus stigma.

5- Konj: Konj or Konge has the least aroma among all types of saffron and it consists of only yellow style.

Will be safe for 4 years stored in a cool, dark and dry place which has good ventilation and is away from direct sunlight and other material with strong odor.

Bulk
Packed in a sealed food-grade liner inside 1 to 10 Kg cartons.

Retail
Various packaging and labeling options available in different weights.
Most commonly ordered packages are Quad seal, Doypack & Pillow style, made of various food-grade material.

PrincipleValueUnit
Energy352kcal
Water11.9g
Proteins11.4g
Carbohydrates61.5g
Fat5.85g
Starch19.1g
Dietary fiber3.9g
Sodium chloride0.37g
Calcium111mg
Copper0.33mg
Iron11.1mg
Magnesium264mg
Manganese28.4mg
Phosphorus252mg
Potassium1720mg
Sodium148mg
Zinc1.09mg
Beta carotene318µg
Vitamin E1.69mg
Vitamin C80.8mg
Vitamin B1 or Thiamine0.12mg
Vitamin B2 or Riboflavin0.27mg
Vitamin B3 or PP or Niacin1.46mg
Vitamin B61.01mg
Vitamin B9 or Total Folate93µg