Saffron

General Information: Product Name: Saffron

Botanical Name: Crocus sativus

Common Uses: Culinary seasoning, herbal medicine, cosmetics, perfumes, and dyes.

Origin: Eastern Iran

Quality Grades:

Negin: Highest quality, longest and thickest red stigmas.

Sargol: Pure red stigmas, slightly smaller than Negin.

Pushal: Contains red stigmas with some yellow parts.

Bunch (Dasteh): Whole saffron strands with red and yellow parts.

Konge (White Saffron): Yellowish-white part, less potent but still valuable.

Physical Characteristics: Color: Deep red with slight orange tips.

Aroma: Strong floral, honey-like, with earthy undertones.

Flavor: Slightly bitter, sweet, and hay-like.

Moisture Content: Below 10% for premium quality.

Chemical Composition & Purity Standards: Safranal: Contributes to aroma.

Crocetin & Crocin: Responsible for color intensity.

Picrocrocin: Provides flavor.

Packaging & Storage: Packaging: Available in 1g, 5g, 10g, 25g, 100g, or bulk (500g, 1kg) in glass jars, metal tins, or vacuum-sealed packs.

Storage Conditions: Store in a cool, dry place, away from direct sunlight and moisture.

Export Information: HS Code: 091020

Shelf Life: 2-3 years if stored properly.