Saffron is the most precious and most expensive spice in the world. Therefore, having any saffron is better than having no saffron. However, if you are looking for high quality, genuine saffron filaments at a reasonable price, then you are in the right place. We offer you the following:
100% pure saffron
Saffron from the most recent crop year
Grade I saffron
Saffron has been used as spice and coloring agent for many centuries and has numerous medicinal properties. It is by far one of
the oldest herbs ever used for medicinal purposes in the history of mankind and up to this date it is still being used in some
regions of the world such as Iran. As an example, liquid saffron is good for nausea and does not lower the blood pressure.
Europeans are believed to be among the first to use saffron as a spice in their cooking. Saffron is also used in many other
industries such as the tobacco industry, alcohol industry, dairy industry, cosmetic industry for perfumes and facial creams, and
the dye industry. Cleopatra used it to give her skin a golden color and romantic aroma. Saffron is also used in religious
ceremonies. Tibetan Monks use saffron for prayer and blessing. Calligraphers have used saffron to write religious books such as
What is pure saffron?
Saffron is known to be the world’s most expensive spice. Throughout history, dishonest dealers would adulterate their saffron
by adding similar materials for added weight or by dyeing the lower quality saffron strands red, which is the sign of good quality
saffron. Pure saffron contains only the stigma of the Crocus flower with nothing else added. Pure saffron strands composed of
red and yellow portions of the stigma are less potent than the pure saffron composed entirely of the red portions of the stigma.
On the other hand saffron strands composed of red and yellow portions of the stigma shows that it is not dyed, since it is not
cost efficient to dye saffron strands partially red. The most important rule in buying saffron is to find a source that you can
trust. The saffron we sell on this site is procured by highly trusted suppliers that are well known worldwide for their quality for
What is fresh saffron?
Fresh saffron is not the same as fresh produce. Saffron threads are not sold right after being plucked from the flower. Saffron
threads need to be properly dehydrated to avoid mold and to prolong its shelf life. Once the dehydration process is complete
then the saffron is ready to be sold. The term “fresh saffron” refers to saffron that is less than one year old. The finest quality
saffron comes from fresh saffron. You might read elsewhere that fresh saffron is identified by the orange color on the tips of
the saffron threads. This certainly is not a sign to identify fresh saffron but rather denotes quality saffron.
saffron that is three years old and its threads still have orange colored tips. The best way to identify fresh saffron is to look for the “crop year” date on the label. The majority of saffron producers refuse to print the “crop year” date on their packages which is unfortunate for the consumer. At Negin Saffron the crop date of every brand of saffron we offer is displayed below its photograph on our website.
How is saffron quality measured?
The quality of saffron is mostly measured by its coloring strength. Higher coloring strength means higher quality saffron.
Generally, the coloring strength is presented by two or three digit number such as 95 or 180 or 235. The higher number
represents higher quality saffron. According to ISO (International Organization for Standardization), any saffron with coloring
strength of 190 and above is called A GRADE saffron which is a good quality saffron. The problem is that, two different types of
saffron, one with coloring strength of 190 and the other with 250 both are called Grade I saffron but there is a big difference in
quality of these two types of saffron. Some believe that this number should be printed on saffron packages so the consumer
knows what quality saffron they are buying. Although this seems very reasonable to demand there is a problem. The coloring
strength of saffron decreases gradually over time. A saffron that had 250 coloring strength at the test time could be any
number below 250 after being stored for a while and this number will depend on how the saffron was stored and for how long.
Since most saffron packages have no crop date, it would be inaccurate and misleading to print this number on the package.
What are the signs of good quality saffron?
Good quality saffron is saffron which has a decent coloring capabilities and has a pleasant aroma. Saffron’s coloring capabilities
come from the red portion of the saffron threads and not the yellow portions that are left uncut in lower grade saffron.
Therefore good quality saffron is saffron that is all red. This criterion is necessary but not sufficient. For example, all red saffron
that is 10 years old is not good quality saffron. The next criteria is aroma. Old saffron loses its pungent aroma and sometimes it
has no aroma at all. So, good quality saffron is saffron that is completely red and has a nice aroma. Please note that this does
not mean that any pure saffron strands with some yellow in it are not decent saffron. It is just not as potent as saffron that is
completely red. In fact, some people prefer saffron with yellow in it and to them it is not saffron if the stigma does not have any
What region of the world has the best saffron?
Ask this question from a chef in Spain, he will tell you that Spanish saffron is the best in the world. Ask the same question from an Iranian chef; he will assure you that Iranian saffron is the best. An Indian chef will tell you that Kashmiri saffron is the best. Who is telling the truth? The fact is that they are all telling you what they believe. If you grew up with one type of saffron, most likely that type of saffron is your preferred brand. If you are a saffron fan you have to try it for yourself to see which region’s saffron fits your taste the best.
How to store saffron?
Crocin is the only natural chemical in saffron, responsible for coloring. Crocin is found only in the red portion of saffron threads.
When saffron is fresh, the amount of Crocin in the saffron threads is the highest. As saffron ages, Crocin converts itself to
another chemical compound called Safranel which is responsible for aroma. This explains why saffron that is aged a bit has
more aromas. No matter how you store your saffron, you cannot stop this ageing process or transition (freeze dry? maybe but
we have no information on that). However, certain conditions in the environment where saffron is stored will accelerate this
transition or aging process. These conditions are heat, moisture and light. Therefore, to get the most life out of your saffron you
need to slow down this transition or put the saffron into hibernation. It is recommended to store saffron in a cool, dry and
preferably dark place. According to the saffron experts, environment temperature for storing saffron should not exceed 20C
(68F) and humidity must not be above 40 percent. Refrigeration is not recommended as it will collect moisture faster once it is
out of the refrigerator unless you use all of it immediately. Crocin really is the blood of saffron, and once it is gone, the coloring
power, aroma, and flavor are too, and the saffron is considered useless. You should also know that this aging process will take
many years if saffron is stored properly. Saffron ages gracefully so do not panic. Many chefs keep their saffron in their desk
drawer and saffron stays just fine. You can keep your saffron with your other spices on the kitchen shelf but try to use it within
Saffron is traditionally used in Iranian, Arab, Central Asia and European cuisine. Its flavor is described by connoisseurs and the specialists of saffron as resembling the fragrance of honey but with touches of metal. It also contributes to the yellow-orange color of dishes. All these characteristics have turned saffron into a condiment which is used in different dishes accompanied by meat, soup, wine, cheese and sweets. This demonstrates the compatibility of saffron to a wide variety of flavors. Moreover, saffron has also been used in Iran, Spain, India and other countries as rice condiment.
Traditional usage of saffron as a medical plant is legendary. In all eras, doctors and apothecaries were fascinated by curative
effects of saffron, and they were trying to employ the real or unreal therapeutic virtues of saffron. Saffron has
long time been used for its carminative and emmenagogic properties. In middle age, saffron was used in Europe for following
– Respiratory infections and illnesses such as cough hypoxia as well as asthma.
– Common cold
– Scarlet fever
– Bubonic plague
– Blood disorders
– Cardiac disorders
– Indigestion and stomach problems
– Gout (inflammation of joints)
And for ancient Persians and Egyptians, saffron was also:
– An aphrodisiac
– An antidote widely used against poisoning
– A digestive stimulant
– An invigorating agent for dysentery and measles
Saffron in modern medicine
The healing properties of saffron are supported by preponderance of evidence.
It has been shown that the carotenoid of saffron has anti-cancer, anti-mutagen and immune-modulating properties. The pharmacological effects of saffron on malignant tumors have been demonstrated both in vivo and in vitro. Therefore, saffron has been shown to have interesting properties as a nouvelle alternative for the treatment of several cancers.
In addition to anti-cancer effects, saffron is also an antioxidant. This signifies that, saffron acts like an anti-aging agent and it neutralizes the free radicals.
Other studies have also shown the positive effects of saffron in the treatment of depression, thereby it is as effective as Fluoxetine.
Recently, it was demonstrated that eye diseases as well as blindness can be stopped after adding saffron in diet. Thus it could help prevent the loss of eye-sight in old age.
Other pieces of promising news has come out of studies done on Alzheimer’s disease (AD). It has been suggested that saffron might inhibit the accumulation and deposition of those proteins which are responsible in the development of AD.
Varieties of Iranian Saffron: (Click on each item to view the photo)
Place of Origin: Iran
Brand Name: T.A.K
Quality: Grade A
Shelf Life: 3 Years
Certification: ISO, CGS, Halal
Terms of Payment: CIP, L/C & T.T
Discount: Quantity discount for substantial orders