Saffron has a variant chemical structure. It consists of carbohydrates, minerals, vitamins, proteins and antioxidants and a good source of riboflavin.
Chemical composition of saffron has unique qualities and it is a rich source of the B group of vitamins. But more important perhaps are its properties of color, aroma and taste. The effective elements of saffron are Crocin, Saffronal and Picrocrocin.
What does a saffron spice consumer need to do in order to get the best saffron? We would like you to know the truth about saffron.
Quality of saffron evaluated according to the measurements of specialized laboratory and through examination of specification classified including Crocin (color factor) Picrocrocin (the bitter taste of saffron) and Safranal (the factor of perfume and scent saffron).
Other factors which effect on quality of saffron are: remained of flower of saffron and some other external non- organic compositions of (saffron ash).
Global standards No.3632 part 1, 2 for classification and gradation of saffron has been developed by international organization ISO.
Grading of saffron is done through gauging Picrocrocin (flavor), Crocin (color) and Safranal (aroma) content. This is done in the laboratory by ISO professionals, and the higher the number of these 3 factors means the higher the saffron quality.

For your information, International Organization for Standardization or ISO is a global confederation of national standard giving bodies that set saffron classification based on the minimum prerequisites of every quality. This is referred to as ISO 3632.

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