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In one of my articles, I discussed different types of saffron with you all, and my research on this “red gold” didn’t end there! I came across the fact that there are different grades of saffron, which helps determine how good the harvest is! These can vary significantly based on the weather and their geographical origin.
But what exactly makes one saffron grade better than the other? Well, it all boils down to a few key factors, like the intensity of colour, aroma, and flavour. In simple words, the higher the grades, the more intense these key factors will become!
Now, let’s understand the different grades of saffron today!
Different Grades Of Saffron Explained
Basically, there are four grades of saffron, which are set by the International Standards Organization (ISO) on the basis of three factors (already mentioned above). Moreover, one of the primary things to check is crocin, a compound present in saffron threads, because its strength affects all the other measurements.
I have mentioned all four grades of saffron below; let’s give it a good read!
1) Grade I (Super Negin)
This is the highest level of saffron, and the good news is that crocin levels are too high! Grade one or super negin saffron includes a deep red stigma, free from other parts of the plant. Also, each saffron thread should be between 9.5 mm to 12.55 mm long. However, one needs to understand that different regions and growing conditions may vary every year.
2) Grade II (Sargol)
When people purchase saffron, they usually get grade two, i.e., sargol saffron. The quality of this saffron depends on how thick the stigmas are or whether any of them are broken.
3) Grade III (Pushal)
The third grade of saffron possesses deep red stigmas that are of high quality, but in simple terms, it’s considered “cut” because it is not separated appropriately.
4) Grade IV (Dokhtar)
The fourth grade of saffron is the lowest of all, and it includes the usual red stigma and is still connected to the style. While saffron of high quality comes from the deep red top, saffron of lower grade contains white or yellow parts.
Why Is Saffron The World’s Most Expensive Spice?
What Are The Basic Factors That Influence The Quality Of Saffron?
Here are the top 3 factors that influence the quality of saffron. Have a look:
a) Geographical Roots:
The characteristics of saffron may vary based on where it is cultivated. The best regions where saffron is produced are Kashmir, Iran & Spain, each of them providing different qualities.
b) Harvesting Methods:
When it comes to quality saffron, the technique and timing of harvesting play a vital role. Saffron that is harvested at the right time and then carefully handpicked derives the best results.
c) Methods Of Processing & Drying:
The processing as well drying methods of saffron affect its colour, flavour and aroma. However, it has been seen that traditional methods lead to better results.
How To Identify Genuine Saffron: Tips For Choosing Quality Threads
Final Thoughts
Saffron comes in different grades; gaining proper knowledge about it helps you upgrade your cooking experience. Whether it is about adding that magical touch to your recipes or improving your overall well-being with its excellent health benefits, the right saffron turns every moment special! So, once you get the hang of it, you will be all set to enjoy the rich flavour, heavenly aroma and vibrant colour of saffron.
