Welcome

Saffron is one of the most valuable herbs of the world. It is not only treasured for adding flavour, colour, and aroma to food, but also used in medicines. Saffron is used as a colouring and flavouring agent in many foods such as bouillabaisse, paella, rice, risotto, cheese, puddings, tea, bread, butter, pastries, confectionery and liqueurs. Only 100mg of saffron is needed to flavour and colour a dish for 4-8 people. Many other saffron producers recommend 500mg to achieve the same result. The reason for this is because of the different qualities of saffron being marketed worldwide.

Quality

The most important factors which are very important in saffron are crocine (color), picocrocine (flavor) and safranel (aroma). Higher number of these factors mean higher quality of saffron.
The international organization for standardization is a worldwide federation of national standard bodies. They have set a classification of saffron base on minimum requirements of each quality.