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Finest Kashmiri Saffron

How is saffron quality measured?

  • Scientifically the most important factors in evaluating the quality of saffron are crocin, picrocrocin and saffranal.
  • Crocin is the one which is measured, because it is a precursor to the other compounds, which together produce the three things Chefs all around the world are looking for : AROMA (Saffranal), Flavor (Picrocrocin) and Color (Crocin).

  • Pure Red Stigmas will always measure higher on the coloring scale.
  • The ISO has recommended coloring strength between 190-200 for a fine quality saffron.