Saffron Sources: Afghanistan, India (Kashmir – Valleys of Himalaya), Iran, Morocco and Spain
Chemical Parameters
Understanding Saffron Quality
Saffron quality can be evaluated using recognized laboratory parameters. These measurements help assess characteristics such as moisture, bitterness, aroma compounds, and coloring strength.
GEM Saffron currently provides technical saffron parameters covering saffron in filament and powder forms, including moisture, ash, picrocrocin, safranal, crocin/coloring strength, nitrogen, and crude fiber.
What Do These Terms Mean?
Crocin
Associated with saffron’s coloring strength.
Picrocrocin
Associated with saffron’s characteristic bitter taste.
Safranal
An important compound associated with saffron’s distinctive aroma.
| Characteristic | Requirement | |
| Saffron in filaments form | Saffron in Powder form | |
| Moisture and volatile matter, % (m/m), max | 12 | 10 |
| Total ash, % (m/m), on dry basis, max. | 8 | 8 |
| Acid-insoluble ash, % (m/m), on dry basis, max. Categories I and II Categories III and IV | 1.0 1.5 | 1.0 1.5 |
| Solubility in cold water, % (m/m), on dry basis, max. | 65 | 65 |
| Bitterness, expressed as direct reading of the absorbance of picrocrocine at about 257 nm, on dry basis, min. Category I Category II Category III Category IV | 70 55 40 30 | 70 55 40 30 |
| Safranal, expressed as direct reading of the absorbance at about 330 nm, on dry categories. min. max. | 20 50 | 20 50 |
| Colouring strength, expressed as direct reading of the absorbance of crocine at about 440 nm, on dry basis, min. Category I Category II Category III Category IV | 190 150 110 80 | 190 150 110 80 |
| Total nitrogen, % (m/m), on dry basis, max.1) | 3.0 | 3.0 |
| Crude fibre, % (m/m), on dry basis, max.1) | 6 | 6 |
Saffron Sources
Saffron is cultivated in several regions, including Afghanistan, India (Kashmir), Iran, Morocco, and Spain.