Types of Saffron
Are you aware of the fact that saffron has been used as a natural remedy for over 90 illnesses for the last four millennia? Today, saffron is mostly used as a unique spice for adding an attractive flavor and aroma to various dishes. Of course, more and more people are showing interest in the medicinal properties of this spice due to the fact that natural treatments are becoming more popular. Saffron is often divided into categories based on the country of origin. Currently, the main producers of Saffron are Iran, Afghanistan, Spain and Greece.
Persian saffron is by far the most desired form of Saffron today. In fact, not only was the earliest evidence of Saffron cultivation found in Ancient Persia, but today Iran accounts for over 96% of the worlds total saffron supply.
Many third party distributors claim that they have the "highest quality saffron in the world" but this is almost always a false advertisement. Luckily for consumers, the quality and potency of Saffron is actually measurable.
The quality of Saffron is measured by conducting a lab analysis of the product, when it comes to testing Saffron there are three main factors to consider. The three most important are Safranal, Crocin, and Picocrocin.
1. Safranal (Aroma Strength)
- Category 1 average >20-50
- Iran National average >20-50
- Asena saffron average 40-50