Our Saffron
There are seven types of saffron from various parts of the stigma (or stem), all for various uses.
Negin Saffron
- World’s highest grading “Privileged”
- Premium all-red saffron
- Has the largest and thickest red stigmas
- Has the most intense colouring power
- Premium aroma & taste
- Best source of the chemical compound, crocin
Chosen for fine dining, pharmaceutical and health applications.
Sargol Saffron
- Red saffron threads
- The most consumed type of Saffron
- High in colouring property
- High level of aroma
- High level of taste
- Less labour intensive to harvest in than Negin
Chosen for colour, aroma & taste. Used for gourmet and high-end food manufacturing, health, pharmaceutical and other applications where colour, taste and aroma are needed.
Bunch Saffron
- A blend of red, yellow and white
- Less texture & less premium quality
- Med-high level in colour, aroma & taste
Used mostly for commercial grade beverages and cooking and food manufacturing, pharmaceuticals & Heath applications.
Pushal Saffron
- Harvested from lower part of the plant
- 70-75% red & 25-30% yellow
- Less texture and less quantity
- Easily recognisable
Commonly used for home cooking and food manufacturing.
Soft Saffron
- Pure red Saffron that lost its threads and high grading appearance
- Still high in aroma, colour & taste
- High in crocin
Commonly used in processed applications such as food colouring and manufacturing, pharmaceutical and health applications.
Bori Saffron
- Harvested from the lower part of the Saffron stigma
- Less texture and shorter threads
- Med-low in crocin, colour, aroma & taste.
Used in home cooking, commercial grade beverages and confectionery manufacturing.
White Saffron
- Harvested from the lowest part of the stigma
- Low in crocin & colour
- Med-high in aroma and taste
Perfect for desserts and other Saffron health benefit applications.