Comprehensive Guide to Saffron Classification & Grading
Grading of saffron is done through precise measurement of its three key compounds: Picrocrocin (responsible for flavor), Crocin (responsible for color), and Safranal (responsible for aroma). These values are scientifically tested in the laboratory using spectrophotometry by ISO-certified professionals. The higher the levels of these three compounds, the higher the saffron quality and grade. For clarity, the International Organization for Standardization (ISO) is a global federation of national standard-setting bodies, and it defines saffron classification under ISO 3632. This internationally recognized standard establishes the minimum prerequisites for every saffron grade, ensuring consistency, authenticity, and transparency in saffron grading worldwide.
How Saffron Classification Works
Saffron's value lies in its color, flavor, and aroma, each determined by unique natural compounds that form the basis of saffron grading worldwide:
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Crocin → Produces saffron's intense red color and golden infusion when steeped.
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Picrocrocin → Responsible for the bitter, honey-like flavor that balances dishes.
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Safranal → Provides the distinctive aroma, warm and exotic, released during drying.
To standardize saffron quality, producers and labs follow saffron standards such as ISO 3632, the global benchmark that uses spectrophotometry to measure these compounds. Unlike traditional visual inspection, this ensures every batch of saffron is scientifically tested so buyers can trust authenticity, purity, and grade.
Laboratory Classification & ISO 3632 Standards
Saffron classification at the laboratory level ensures consistent quality. The ISO 3632 saffron standards divide saffron into four categories based on the strength of its key compounds:
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Category I (Premium Grade): Highest levels of crocin (>200), strong picrocrocin, and high safranal. This is considered the gold standard of saffron grading, ideal for luxury culinary and medicinal applications.
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Category II (Medium Grade): Good coloring power with slightly lower aroma and bitterness. Used in mainstream culinary preparations.
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Category III (Basic Grade): Mild in aroma and coloring strength. Common in bulk spice blends.
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Category IV (Lowest Grade): Often contains poor-quality or adulterated saffron, failing to meet premium saffron standards.
Other critical lab tests include:
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Moisture & Volatile Content: Ensures saffron is properly dried.
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Ash Content & Purity Tests: Detects fillers or adulterants.
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Thread Morphology Analysis: Confirms authentic stigmas with frayed ends and natural structure.
This layer of saffron classification and grading is essential for exporters, chefs, and pharmaceutical buyers who demand certified saffron quality.
Regional Classifications of Saffron
Persian (Iranian) Saffron
Iran produces nearly 90% of the world's saffron and sets the global benchmark in saffron quality.
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Sargol: Pure red tips, strong aroma, vibrant color.
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Pushal: Contains stigma with some style.
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Negin / Super Negin: Long, unbroken, deep-red threads. Considered the ultimate standard in saffron grading.
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Dasteh (Bunch): Traditional tied bundles of full stigmas with style.
Spanish Saffron (La Mancha & Others)
Spain's saffron classification system emphasizes aroma and designation of origin.
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Coupé: Highest grade, exclusively stigma tips.
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La Mancha: PDO-protected saffron with exceptional fragrance.
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Rio / Sierra Grades: Contain mixed threads and styles, lower potency.
Kashmiri (Indian) Saffron
Known for rarity and fragrance, Kashmiri saffron holds GI (Geographical Indication) status.
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Mongra: Finest red stigmas, extremely rare.
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Lacha: Includes stigma and some style.
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Zarda: Yellow styles, weakest form.
Italian Saffron
Produced in small quantities but with prestigious heritage.
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L'Aquila (Abruzzo PDO): Strong aroma, subtle sweetness.
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Sardinia: Artisanal, slightly lighter in potency.
Moroccan Saffron
Cultivated in Taliouine, Morocco's saffron is known for its floral aroma and balance of crocin and safranal.
Greek Saffron (Krokos Kozanis)
PDO-certified saffron with lighter floral notes, organically cultivated, often used in teas and herbal remedies.
Afghan Saffron
Rising in global prestige, Afghan saffron from Herat rivals Persian quality. It is highly aromatic and valued for its role in supporting local farmers transitioning away from opium cultivation.
Other Producers
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China: Limited production, often imports.
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Turkey (Safranbolu): Small-scale production with historical roots.
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USA & New Zealand: Boutique farms producing niche, artisan saffron.
These regional methods of saffron classification reflect local traditions and terroir, enriching the diversity of global saffron quality.
The available saffron gradings
What You Need to Know When Buying Saffron
When selecting saffron, pay attention to these saffron standards:
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ISO 3632 Certification: Prefer Category I for highest quality.
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Origin Labeling: Check country of origin (Iranian, Kashmiri, Spanish, etc.).
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Thread Integrity: Look for whole, unbroken stigmas with frayed ends.
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Color Release Test: Authentic saffron infuses gradually; fake saffron bleeds instantly.
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Supplier Transparency: Choose brands that lab-test saffron and avoid unverified powdered forms.
Understanding saffron grading ensures you invest in authentic, high-quality saffron for culinary or medicinal use.
What You Need to Know When Buying Saffron
At Mehr Saffron, we combine heritage with science to deliver the world's best saffron:
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Premium Origin Sourcing: From best saffron fields in the word
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Lab-Tested Quality: Certified under ISO 3632 for Category I strength.
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Hand-Harvested: Picked at dawn for maximum potency.
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Pure & Authentic: No fillers, no additives—just natural excellence.
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Ethically Sourced: Supporting farmers and sustainable practices.
We proudly offer saffron that meets and exceeds the highest global saffron standards—ensuring unmatched saffron quality, saffron grading, and saffron classification trusted by chefs, health professionals, and connoisseurs worldwide.