Saffron

Reference: Saffron (Filaments, Powder)

Customs HTS Code: 0910201000

Botanic Name: Crocus Sativus

Ingredients: Saffron 100% Pure, composed by three carotenoids crocine (colouring  agent), pirocrocine (flavour responsible) and Safranal (aroma responsible).

Part of the plant used: stigmas toasted and then ground.

Production: saffron flowers are sterile so they must be propagated by planting bulbs  which last producing for 4-5 years. Saffron flowers bloom on October-November every  year so they must be hand-picked early in the morning and then placed in baskets.

Then the stigmas are separated and toasted at warm temperature. Once you have saffron  filaments they must be ground on smerile miller to get the desired particle size if saffron  powder is the product requested.

Category: The most important factors in saffron are Crocin (color), Picrocrocin (flavor) and Safranal (aroma). Higher amount of these compounds in saffron provide higher quality of saffron. The International Organization for Standardization ( ISO) issued a specific standard for saffron based on minimum requirement of each quality, which is called ISO 3632. ISO Certification must be done by a third party. There are two laboratories used for chemical and microbial test required to process the raw material. Saffron in filaments is classified into four categories, on the basis of its floral waste and extraneous matter content. Trade requirements for saffron in filaments or in powder form as given by ISO 3632 are presented as below.

Classification of saffron in filaments

Organoleptic Description: Sour flavour, typical of saffron

Aspect: red fibre corresponding to dried stigmas or red powder when ground

Packaging: plastic containers, glass jars, cans, plastic capsules, blisters.

Solubility: soluble in water when ground, turns it yellow colour

Expiry Date: 4 years from packing date

Net Weight: depending on packaging

Certificate: FDA, ISO3632, HACCP, HALAL, ORGANIC

Conservation: keep at room temperature on a dry place

Processing: according with world ISO3632 standard

Transport: lorry, sea container or airfreight

Country of production: IRAN

Net Weight: 0.5g, 0.75 g, 1g, 2g, 4g, 8g, 10g up to 1 kg packs

Conservation: keep at room temperature on a dry place

Mode of use: grind it with your hands and place it on a glass of hot water to infuse it.  Finally, add it to your food preparation at the end of cooking. It is widely used on rice  (risotto, paella) soups, fishes, meats, desserts.

Health: natural product free of any artificial ingredients, used since ancient times to  remove strong pains, increases appetite and several scientific studies have demonstrated  anti tumoral effects on saffron.