SAFFRON

Product Overview

Saffron consists of the dried red stigmas of the saffron crocus. Product quality is influenced by factors including purity, thread structure, harvesting and processing practices, and measurable chemical properties.

International saffron quality assessment can be performed according to ISO 3632, which evaluates important characteristics related to coloring strength, aroma, and flavor.

Key Characteristics

• Deep red saffron threads
• Distinctive aroma
• Characteristic flavor
• Strong natural coloring properties
• Premium culinary ingredient
• Suitable for international food markets

Saffron Grades

Depending on the product specification, Iranian saffron may be offered in commercial forms such as:

Super Negin
Long, thick, highly selected red threads with strong visual appeal.

Negin
Premium red saffron threads with a distinctive appearance.

Sargol
Red stigma threads separated from most of the yellow style.

These commercial grade names describe different thread forms and sorting categories and should not be confused with laboratory quality measurements under ISO 3632.

Applications

Iranian Saffron is widely used in:

• Rice and culinary dishes
• Confectionery
• Desserts
• Beverages
• Food manufacturing
• Hospitality
• Premium retail products
• Spice and ingredient markets

Quality & Selection

For professional buyers, saffron should be evaluated based on purity, thread condition, origin, grade, packaging, and laboratory specifications where required.

Atana can discuss product requirements according to the buyer’s intended market and application.

Export Supply

Saffron can be supplied according to commercial requirements including grade, quantity, packaging format, and destination-market specifications.

Why Choose Iranian Saffron?

Iran has a long-established saffron-growing and processing tradition, while the product’s distinctive aroma, flavor, and coloring properties make it valuable across food and premium ingredient markets.