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.
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