Saffron, as threads or ground as powder

saffron

The best quality saffron comes from Spain and is marked with the -De La Mancha- or -Coupe- seal. Saffron is also grown in Afghanistan, Iran, with around 90% of the world`s total cultivation volume, and in the Mediterranean region - Spain, Greece and Southern France. Saffron is one of the most expensive spices in the world. Therefore, you should consider a few points regarding quality and purity when purchasing: these include origin, purity, color content, bitterness and scent. These features are identified by corresponding certificates. For good quality, it is recommended to buy whole threads instead of powder. In the powder, the saffron could be diluted with the spice and coloring turmeric. And grinding causes the saffron to lose its aroma more quickly. You can recognize saffron by its pleasant but bitter smell with a slight smoky aroma. If this is not the case, lower quality can be assumed. Maybe a little simple but quick to test: let the saffron steep in a glass of hot water for about 10 minutes. If the water is clear and yellow, the saffron is of high quality. However, if the water becomes cloudy and rather reddish, this is fake saffron. This degree of coloring is measured in crocin. If saffron has a value higher than 190, it is said to be of the highest quality level. Further classifications:
Class 1 - over 190 Crocin
Class 2 - 150 - 190 Crocin
Class 3 - 110 - 150 Crocin
Class 4 - 80 - 110 Crocin

Saffron, as threads or ground as powder