Saffron trade

Saffron and Iran are inevitably linked together. Iranian saffron accounts for approximately 94% of the world production of saffron and 60% of it is exported to many different countries around the world. Iranian saffron,s excellent taste and aroma is well – known throughout the world

It is cultivated in many provinces of Iran, however, Khorasan province is especially famous for its perfect saffron. This spice is quite expensive and is suitable for many applications.

The scientific name of saffron is “Crocus Sativus”. It is both a bulbous and herbal plant. Its lifespan is 7-10 years and grows to a height of 20-30 cm. The brown bulb of the saffron plant belongs to the corm family. Each bulb grows into 6-9 thin, herbal leaves. In the autumn, one or two pink or purple colored flowers bloom from each corm. saffron flowers have bright red stigmas that are 20 to 30 mm in length. The stigma is the edible and commercial part of saffron. The stigma contain many chemical components such as: vitamin, carbohydrates, minerals, pigment.



saffron is not all of the same quality strength is related to several factors including the amount of style picked along with the stigma. Age of the saffron is also a factor. saffron from Iran is classified into various grades according to the relative amounts of read stigma and yellow styles it contains.Grades of Iranian saffron are as follows.


sargol: red stigma tips only without styles

To maintain the quality of the Sargol Saffron-threads all 3 stamens in the blossom are removed. All white and orange parts are removed so that only single red tips of the stamen remain.This quality has according to ISO standard 3632-2

– coloring, Crocin, of about 240

– flavour, Safranal, of about 50

– bitterness, Picrocrocin, of about 95.

saffron l sargol



Pushal: red stigma plus some yellow styles, lower strength

By the Pushal Saffron-threads the stamens that grow in the Crocus blossom are removed completely. The white parts are removed and left over and the stamen threads that have few orange colored , but the complete red colored parts are maintained. All 3 stamens remain together to maintain plenty volume.This quality has according to ISO standard 3632-2

– coloring, Crocin, of about 225

– flavour, Safranal, of about 50

– bitterness, Picrocrocin, of about 85.


saffron pushal



Negin (premium sargol):All Red , Large and high porosity , Strongest grade

The highest quality of the Saffron-threads is referred to as “Negin”. This is the most valuable kind as it has the highest quality.

It has the volume and the thread- length of Pushal and at the same time the color intensity of Sargol. This is not accessible through any artificial color changes and therefore absolutely pure. This quality has according to ISO-Norm 3632-2

– colouring, Crocin, of about 240

– flavour, Safranal, of about 50

– bitterness, Picrocrocin, of about 95.

saffron l negin


Bunch: red stigma plus larger amounts of yellow style, presented in a tiny bundle like miniature wheat sheaf

Natural saffron – complete stigmas in bundles. The flavor is also integrated in the white parts.This quality has according to ISO standard 3632-2

– colouring, Crocin, of about 190

– flavour, Safranal, of about 40

– bitterness, Picrocrocin, of about 75.

saffron bunch


The uses of saffron:

saffron is used as a spice in many culinary products and food products such as margarine, sausage, cake power and many desserts and dairy products such as butter and cheese. saffron is also used in other products such as sweats, candy, ice creams, jelly, chicken, rice, cake , etc.

Other applications of saffron:

due to its other properties, saffron can also be used for medical purposes such as

-helps with digestion,

-strengthens stomach and is anti–tympanites

-Rouses sexual desire