Quality of Saffron

No other spices show such great differences in quality as saffron. However, persons interested can orient themselves with the help of some parameters, such as the classic quality rankings and the concentration of the different ingredients. We show you what you have to pay attention to in order to determine the quality of saffron and what high standards of quality the Biorient saffron meets.

Quality Rankings of Saffron — from the simple Konji to the premium variety Negin

Basically there are five different qualities of saffron, which primarily indicate, which part of the plant was used. The cheapest and most simple variety is known by the name Konj or Konge. Here the buyer only received the — white or yellowish — stems which only offer a weak flavor. Of a little higher grade is Khoshe, because it contains, besides the stems, a little of the much sought-after stigma. The next quality grade is names Pushal or Manha. This still does not contain only the stigmas, but also some remaining parts of the plan. The second highest quality level Sargol is already located in the premium area. Here the buyer received only the high priced tips of the saffron plant, which distinguish themselves by the red color. Negin is being considered as the highest quality of saffron. Strictly speaking it is a variety of Sargol, in which three stigmas are combined to a unit. The orange-red Negin can only be laboriously be harvested by hand, is absolutely free of contamination, is especially tamper-proof and generally represents the highest quality of saffron. The name “Negin” can be translated with “diamond on a ring”.

Evaluation of Saffron according to its Content of Crocin, Picrocrocin and Safranal

Another orientation for the evaluation of the quality of saffron is a chemical analysis. The determined amount of the substances crocin, picrocrocin and safranal build the center of that analysis. While crocin is a natural pigment and thus an indicator for the respective strength of the pigmentation, the amount of picrocrocin and safronal indicate the bitterness and the flavor of the saffron. In order to protect users from inferior saffrom and from fake saffron, the international organization for the standardization of saffron within the context of ISO-Standard 3632-2 has defined four levels of quality. Saffron of the highest Level I for example must reach the minimum value of 240 for crocin. Otherwise, it will be placed at a lower level of quality.

This characterizes the Biorient Saffron.

Biorient exclusively sells Negin saffron of the highest quality. Hereby bio-saffron, which is completely natural and does not contain any colorants, preserving agents or food additives — just 100 % “bio” — takes precedence. The high quality of the Biorient saffron is certified by examinations conducted by the independent Laboratory for Microbiology and Hygiene. According to them our saffron reaches the value of 285 (biological cultivation) for crocin or even the value of 290 (conventional cultivation). Herewith it clearly surpasses the requirements of the highest quality level according to the ISO-Standard 3632-2. With values of 110 (biological) and 100 (conventional) for picrocrocin, as well as 33 (biological) and 39 (conventional) for safronal, the Biorient saffron also accomplishes top results.