Types of saffron

Saffron is categorized into different types based on the part of the stigma included, its quality, and its potency. The main types of saffron are:

1. Negin Saffron (Highest Quality)

• Considered the finest and most luxurious grade.
• Consists of long, thick, and deep red stigmas without any yellow or white parts.
• High concentration of crocin (color), picrocrocin (flavor), and safranal (aroma).
• Used in gourmet cooking, medicine, and premium saffron products.

2. Sargol Saffron (Pure Red Stigmas)

• Contains only the red tips of the saffron threads.
• Slightly smaller than Negin but still highly potent.
• Strong color, aroma, and taste, commonly used in cooking and cosmetics.

3. Pushal Saffron (Red Stigmas with Some Yellow Style)

• Includes both red stigmas and a small portion of the yellow style.
• Less concentrated in color and aroma compared to Negin and Sargol.
• More affordable and still widely used in cooking and herbal applications.

4. Bunch Saffron (Dokhtarpich – Whole Threads)

• Consists of full saffron threads, including both the red stigmas and yellow styles.
• The most natural and traditional form of saffron.
• Gradually releases color and aroma, often used in teas and traditional dishes.

5. Saffron Root (Konj Saffron – Yellow/White Part)

• The lowest grade, consisting of the yellow and white parts of the style.
• Lacks strong color and aroma but is sometimes used in herbal medicine.
• The most affordable saffron option, primarily used for its mild medicinal properties.

Each type of saffron serves different purposes, from premium culinary and medicinal use to more budget-friendly options. Choosing the right type depends on the desired flavor, color, and quality.

You might imagine that saffron has different flowers or the way of growing these saffrons is different! But it is not. When cleaning the saffron flower, the saffron stigma is cut into different lengths, each of which has a name. Maybe this question has occurred to you, what is the difference between the types of saffron in terms of quality and price?

1) Sargol saffron

Sargol saffron is the same saffron that is mostly prepared in one-gram and one-maghali packages for daily use, and it is prepared from the beginning of the stigma or the head of saffron. Sargol saffron has a high coloring power and a pure flavor.

In Sargol saffron, there is no information about the yellow part that saffron has or the saffron root, and only the stigma part of the cut thread is available in a completely separate and clean form. Also, this type of saffron has more pieces and broken parts compared to other types of saffron.

It is also interesting to know that there are other titles for this type of saffron, such as Sarrishe saffron, Sarqalam, and Mumtaz; In addition, outside of Iran, Sargol saffron is known as ALL RED.

Sargol saffron is one of the highest-quality saffron types, known for its pure red stigmas and strong aroma. The word “Sargol” means “top of the flower” in Persian, referring to the fact that this grade consists only of the uppermost part of the saffron threads. Unlike lower grades, Sargol does not contain yellow or white styles, making it more concentrated in crocin, the compound responsible for its intense coloring power. This purity gives Sargol saffron a strong, vibrant red hue, which is highly sought after in culinary and medicinal applications.

In cooking, Sargol saffron is a favorite choice due to its bold flavor and deep coloring ability. It is commonly used in dishes like Persian rice, Spanish paella, Indian biryanis, and Mediterranean stews. Since it is highly potent, only a small amount is needed to infuse dishes with its signature golden color and earthy-sweet aroma. To maximize its flavor, Sargol saffron is often steeped in warm water or milk before being added to recipes. This allows the full depth of its aroma and taste to emerge, enhancing the dish with a luxurious touch.

Aside from culinary use, Sargol saffron is valued for its medicinal properties. Rich in antioxidants like crocin and safranal, it has been used in traditional medicine to boost mood, improve memory, and promote overall well-being. Some studies suggest that saffron may have antidepressant properties and support eye health. Due to its purity, Sargol saffron offers maximum potency, making it a preferred choice for both chefs and health-conscious consumers. Whether for cooking, tea, or wellness, this saffron variety delivers a perfect balance of flavor, color, and aroma.

2) Negin saffron

Gem saffron is the first type of saffron that we intend to examine. Nagin saffron only has the red parts of the saffron stigma, and no yellow or white is observed in it. Of course, Nagin saffron itself is also divided into several quality grades. The bigger the saffron stigma and head and the less breakage of the stigmas, the higher the value.

Negin saffron is considered the highest quality and most premium variety of saffron, known for its long, thick, and deep red threads. Unlike other grades, Negin saffron consists only of the pure red stigmas without any yellow or white parts, making it exceptionally potent in both color and aroma. It has the highest concentration of crocin, the pigment responsible for saffron’s rich golden hue, as well as picrocrocin and safranal, which contribute to its distinct flavor and fragrance. Due to its superior quality, Negin saffron is highly valued in culinary and medicinal applications worldwide.

In cooking, Negin saffron is preferred for its ability to impart an intense color, deep aroma, and slightly sweet, earthy flavor. It is widely used in gourmet dishes such as Persian saffron rice, Spanish paella, Indian biryani, and Italian risotto. Because of its purity and potency, a small amount goes a long way in enhancing the visual appeal and taste of a dish. To extract its full essence, Negin saffron is typically steeped in warm water or milk before use, allowing its vibrant color and aromatic compounds to infuse into the dish.

Beyond its culinary uses, Negin saffron is also highly valued for its medicinal benefits. It is rich in antioxidants and bioactive compounds that have been linked to mood enhancement, improved memory, and potential anti-inflammatory properties. Some studies suggest that saffron may help reduce symptoms of depression and anxiety while promoting overall well-being. Because Negin saffron is the purest and most potent form available, it is often used in high-end wellness products, herbal teas, and supplements. Its exceptional quality makes it a premium choice for those seeking the best saffron experience.

3) Pushal saffron

Pushal saffron is a saffron that has red stigmas, along with some cream (between three and five millimeters). The production of this type of saffron is at the beginning of the harvest season. Also, this flower has more survival than other saffron flowers because it has some cream along with its stigmas. In a natural state, from every 100 kilos of saffron flowers, approximately one kilo of Pushal saffron is taken.

This type of saffron has a higher coloring power compared to bunch saffron because its color is more than bunch saffron. Some people respect this type of saffron and use it due to the fact that in Pushal saffron, the stigma is attached to the cream, and the possibility of fraud in saffron is reduced and it is easier to distinguish whether it is original or not fake. do

Pushal saffron is a mid-grade variety that contains both red stigmas and a small portion of the yellow style. Unlike higher grades like Negin and Sargol, which consist only of the red stigmas, Pushal includes some of the thread’s base, giving it a slightly lower concentration of crocin, the compound responsible for saffron’s vibrant color. However, this combination still provides a strong aroma and coloring ability, making Pushal saffron a popular choice for those looking for quality saffron at a more affordable price.

In culinary applications, Pushal saffron is widely used for its rich flavor and ability to add a golden hue to dishes. It is commonly used in Persian, Indian, and Mediterranean cuisines, enhancing recipes like saffron rice, curries, and stews. Because it contains part of the style, Pushal saffron takes slightly longer to release its full color and flavor when steeped in warm water or milk. However, it still delivers an excellent aroma and taste, making it a great choice for everyday cooking.

Beyond the kitchen, Pushal saffron is also valued for its medicinal and therapeutic benefits. It contains antioxidants like crocin and safranal, which have been linked to mood enhancement, improved cognitive function, and anti-inflammatory properties. While it is not as potent as Negin or Sargol saffron, Pushal still retains many of saffron’s health benefits. Its affordability and good quality make it a popular option for both culinary and wellness purposes, offering a balance between price and performance.

4) Bunch saffron or Dokhtarpich

Among the different types and types of saffron, bunch saffron or Dokhtarpich saffron is considered the most basic and basic type of saffron, and the method of its preparation is that it is put together and after drying all the saffron strings (combination of cream and cream). is getting ready Generally, the cream part is between 3 and 5 mm, and according to the quality of saffron, the stigma part may be longer or shorter than that. They are usually women. Also, this type of saffron is better and more economical in terms of price than other grades of saffron. Dokhtarpich saffron is one of the most beautiful types of saffron, which has a lot of demand among different strata of society.

Bunch saffron, also known as Dokhtarpich saffron, is the most natural and unprocessed form of saffron. It consists of whole saffron threads, including both the red stigmas and the yellow or white styles, which are carefully tied together in small bundles. Since it retains all parts of the saffron flower’s stigma and style, it has a balanced combination of color, aroma, and volume. While it contains less crocin compared to premium grades like Negin and Sargol, it still offers a good balance of quality and affordability.

In cooking, Bunch saffron is often used in traditional recipes, where the full saffron threads are preferred. Since it contains both the red and yellow portions, it releases color and aroma more gradually compared to pure red saffron varieties. It is commonly used in Persian, Middle Eastern, and Indian cuisines, where saffron is infused into rice dishes, stews, and teas. To maximize its flavor and coloring potential, Bunch saffron is typically ground into a powder or steeped in warm liquid before use.

Aside from culinary applications, Bunch saffron is also valued for its medicinal properties. The combination of red and yellow portions provides a range of bioactive compounds, including crocin and safranal, which are known for their antioxidant and mood-enhancing benefits. While it may not be as concentrated as Negin or Sargol, it is still widely used in herbal remedies, teas, and traditional medicine. Because it is the least processed form of saffron, it is often considered a more natural and economical choice for those who want the full benefits of saffron without paying a premium price.

5) Saffron root

At first glance, you might think that the saffron root is the same saffron root that is in the soil, but it is not. The stigma of saffron, which is the main part of saffron, has a white part at the end, which is called the saffron root.

The saffron root has all the properties of the red parts of saffron and does not have the power to color the stigma. This type of saffron has a much lower price than other types of saffron, but it has the properties of saffron completely

Saffron root, also known as Konj saffron or white saffron, refers to the lower part of the saffron thread, which includes the yellow and white portions of the style. Unlike the red stigmas, which are rich in crocin, picrocrocin, and safranal (the compounds responsible for saffron’s color, taste, and aroma), saffron root has very little pigmentation and a mild fragrance. Because it lacks the vibrant red stigmas, it is not commonly used for culinary purposes but is still valued for its medicinal properties.

In traditional medicine, saffron root is believed to have various health benefits, including digestive support, relaxation, and anti-inflammatory effects. While it does not have the strong coloring power of red saffron, it still contains some bioactive compounds that can promote overall well-being. It is often brewed into teas, added to herbal remedies, or used in natural skincare treatments. Some cultures also use saffron root for its calming effects, believing it can help reduce stress and improve sleep quality.

Because saffron root is the least potent part of the saffron plant, it is significantly cheaper than higher-grade saffron types like Negin or Sargol. It is sometimes sold as an economical alternative for those looking to enjoy saffron’s potential health benefits without the high cost. However, it is important to note that saffron root does not provide the same rich aroma, deep color, or intense flavor as pure red saffron threads. For those seeking the true essence of saffron in cooking or high-quality medicinal use, the red stigmas remain the best choice.

which type of saffron is best

Characteristics of the best saffron

All over the world, standards have been established to determine the best saffron. These standards show that no additional substances have been added to saffron and that saffron is completely pure and natural. For this reason, to know the best saffron, you can refer to the standard signs on the product. If saffron does not have standard marks, it may be fake and not of good quality.

These standards are different in each country. In Iran, standards 1-259 and 2-259 are used to determine the quality of the best type of saffron. This standard checks the quality of saffron in terms of aroma, color, and taste.

You should note that high-quality saffron does not have artificial color. It means that saffron should not be dyed. Because some people dye the cream and sell it instead of the stigma, or make the stigma of other flowers red and introduce it as saffron.

Usually, the stigma of other flowers is shorter than the main stigma of saffron and does not have the chemical compounds of saffron. Also, saffron powder and ground saffron are more likely to be fake, because red soil may be added to them or other red spices may be combined.

In the Tida Saffron blog, we have written an article about original saffron, you can read it. 

Persian saffron

Most of Iran’s saffron (80%) is exported to more than 100 countries of the world, and domestic consumption includes a small share of these products. Of course, Iran’s exports to these countries are not direct and are carried out through 3 main hubs.

In such a way, saffron is sent to intermediary hubs such as the UAE, Spain, and Hong Kong in a relatively large way, and from there it is sent to other countries in the region through commercial processes.

Iranian saffron brands

Tida Saffron

Tida Saffron Company has been active in the field of saffron export for more than 10 years. At Tida Saffron, we know the competition well and we claim to have the best saffron with the best quality in terms of color, fragrance, freshness, and healthiness, and we have prepared saffron for export at a low price.

🌐 website: www.tidasaffron.com

📩 Email: info@tidasaffron.com

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For orders and more information, send a message to WhatsApp at +971508759010 or +989121818693

the best saffron in the world

Undoubtedly, Iran’s saffron is the best and the best in the world, and this has been proven for everyone. To export saffron, we must consider many points, including the needs of the other party in the destination country. And for this, first The target market of saffron should be checked so that we can have a better export and get the satisfaction of saffron customers. The title of Iran’s best-exported saffron will also be different based on this and according to the opinion of the consumer or foreign customers in this field.

which type of saffron is best?

So far, you have met the types of saffron. The smaller the saffron root, the better. Also, ironed saffron is saffron that is dried in a special way and it is of the same type as Super Nagin saffron, which is the best saffron. In short, Super Nagin saffron is one of the best types of saffron (Iranian saffron), which itself has other types. Iron saffron is the best type of saffron. We at Tida Saffron Company send you the freshest and best quality saffron, you can see the wholesale price of saffron on the saffron price page.

What is saffron from the horns of the Mashhad goat?

It may shock you to hear this name, but it has a meaning! Saffron traders describe precious saffron as being like a horn to buyers and suppliers who are on the saffron market. Goat Horn Saffron is what a merchant means when he says he needs exceptional Super Gem Saffron. Foreign and domestic customers are very interested in this type of saffron, and they pay high prices to convince the seller to provide their goods.

What is Etoui saffron?

There are different types of saffron that few people are familiar with all these saffron models. Negin Toui saffron is one of the saffron models. This saffron has a wonderful pen head and a bright and shiny color.

types of saffron in India

India produces 7% of the saffron consumed worldwide. Saffron varieties in India and Spain differ from those in Iran, and there is no distinction between saffron that has been rooted and one that has not.

One of the most well-known and important saffron-producing locations in the world is India’s Kashmir region. Saffron from Kashmir is renowned for its roughness and blackness.

India must purchase Iranian saffron in addition to its own production in order to satisfy the demands of its consumers due to India’s low production rate in comparison to the need of Indian saffron customers.

Saffron from Kashmir carries a GI label or geographical indication. This indicates that the goods from this area are advertised with this mark, which in some way demonstrates their excellence and distinctiveness in the global marketplace. The GI mark further states that saffron of this region can only be grown in the places listed, and that saffron of this quality and characteristic is not grown in any other nation. Also, this mark serves as proof of the product’s uniqueness because only legitimate Kashmiri producers are permitted to attach such labels to their goods.