Grades of Saffron
there are different grades of saffron that are classified based on the quality, color, aroma, and appearance of the saffron threads. The grading system can vary depending on the country of origin and the specific supplier, but the following grades are commonly used
SUPER NEGIN SAFFRON
Super Negin saffron is the highest quality grade of saffron, which is characterized by its deep red color, long and thick threads, and strong aroma and flavor. It is produced by carefully handpicking the largest and most uniform saffron threads, which are then dried and packaged with care.
Super Negin saffron is known for its high concentration of crocin, the compound responsible for the vibrant red color of saffron. It also has a high concentration of safranal, the compound responsible for the distinctive aroma and flavor of saffron.
Due to its high quality and intense flavor and aroma, Super Negin saffron is typically used in high-end culinary applications, such as in the preparation of gourmet dishes, desserts, and beverages. It is also used in traditional medicine and is believed to have various health benefits, including antioxidant and anti-inflammatory properties.
Super Negin saffron is often more expensive than other grades of saffron due to its high quality and rarity.
NEGIN SAFFRON
Negin saffron is a high-quality grade of saffron that is slightly lower in quality than Super Negin saffron. It is characterized by its long, all-red threads that are similar in appearance to Super Negin saffron, but slightly shorter and with a slightly higher percentage of yellow or white styles.
Negin saffron is produced by handpicking the stigmas of the saffron crocus flower and then separating the red threads from the yellow or white styles. It is then dried to preserve its color and aroma.
Negin saffron has a strong aroma and flavor, as well as a deep red color. It is used in a variety of culinary applications, including the preparation of rice dishes, soups, stews, and sauces. It is also used in traditional medicine and is believed to have various health benefits, including anti-inflammatory and antioxidant properties.
While Negin saffron is considered a high-quality grade of saffron, it is generally less expensive than Super Negin saffron due to its slightly lower quality.
SARGOL SAFFRON
Sargol saffron is a high-quality grade of saffron that is characterized by its all-red threads, which are free from yellow or white styles. It is produced by handpicking the stigmas of the saffron crocus flower, removing the yellow or white parts of the stigma, and then drying the remaining red threads.
Sargol saffron is known for its strong aroma and flavor, as well as its deep red color. It has a higher concentration of crocin than other grades of saffron, which gives it its rich color. It also has a high concentration of safranal, which gives it its distinct aroma and flavor.
Sargol saffron is commonly used in cooking and baking, as well as in traditional medicine. It is used in a variety of dishes, including rice, soups, stews, and sauces, and is also used to add flavor and color to desserts and beverages.
While Sargol saffron is considered a high-quality grade of saffron, it is generally less expensive than Super Negin saffron due to its slightly lower quality.
PUSHAL SAFFRON
Pushal saffron is a lower quality grade of saffron that is characterized by its red threads with some yellow or white styles. It is produced by handpicking the stigmas of the saffron crocus flower, including the yellow or white parts of the stigma, and then drying the threads.
Pushal saffron has a milder flavor and aroma than higher quality grades of saffron, and it is generally less expensive. However, it still has a unique and pleasant flavor and aroma that can add depth and complexity to a variety of dishes.
Pushal saffron is commonly used in more affordable culinary applications, such as in the preparation of rice dishes, soups, stews, and sauces. It is also used in traditional medicine and is believed to have various health benefits, including anti-inflammatory and antioxidant properties.
It is important to purchase Pushal saffron from reputable sources to ensure that you are getting an authentic product, as lower quality saffron can sometimes be mixed with other substances or artificially colored to make it appear more valuable.
SAFFRON BUNCH (DASTEH)
Bunch saffron is a lower quality grade of saffron that is characterized by the presence of yellow or white styles and stigma, as well as saffron threads that are not fully separated from each other. It is produced by handpicking the entire saffron crocus flower and drying it as a bunch.
Bunch saffron has a mild aroma and flavor compared to higher quality grades of saffron, and it is generally the least expensive grade of saffron. It is commonly used in culinary applications where a more subtle flavor and aroma are desired, such as in the preparation of soups, stews, and sauces.
While Bunch saffron is considered a lower quality grade of saffron, it is still important to purchase it from reputable sources to ensure that you are getting an authentic product. As with other grades of saffron, lower quality saffron can sometimes be mixed with other substances or artificially colored to make it appear more valuable.
SAFFRON POWDER
Saffron powder is made by grinding the dried stigmas of the saffron crocus flower into a fine powder. It is a convenient form of saffron and is often used as a natural food coloring and flavoring agent in a variety of dishes, including rice, desserts, and beverages.
Saffron powder has a strong, distinctive flavor and aroma and is commonly used in Middle Eastern, Indian, and Mediterranean cuisine. It is also used in traditional medicine due to its various health benefits, including anti-inflammatory, antioxidant, and mood-enhancing properties.
When purchasing saffron powder, it is important to ensure that it is of high quality and free of any additives or fillers. Saffron powder is generally more expensive than other spice powders, and its price can vary depending on the grade and origin of the saffron used.
