Saffron can be put into different types based on how it looks and what it contains. In physical classification, saffron is put into groups based on its size and shape, but in content classification, the focus is on how good the saffron is.
In different countries, there are different rules for how to classify saffron. In Spain, saffron is given a grade based on where it was grown and, in the second category, based on how long or thick the stigma and cream are. In India, saffron is sorted by the purity and quality of the stigma or by whether or not it has both stigma and cream. In England, saffron is sorted by things like its color, smell, and taste.
Simultaneously, the ISO 3632 standard created the most reliable way to classify saffron, which has been accepted by all countries that produce saffron and use it.
Each strand of saffron is made up of two parts. These parts are vital for telling the different kinds of saffron apart:
- The first part of a stigma is that (the red part of saffron)
- The cream’s second part (white saffron part)
Types of saffron
1. Bunch Saffron
The red and yellow parts of the saffron are together in a single strand. So that about 30% of the yellow part is red, and 70% of the red part is yellow.
In this type of classification, the saffron is whole, and the stigmas of the three saffron branches are not separated from the white part of the saffron (or the saffron cream).
This model can be set up in both a one-way and a two-way way. In the one-way arrangement, the creams and stigmas are put on top of each other. In the two-way arrangement, however, the stigmas are put on both sides, and the creams are put in the middle.
2. Pushal Saffron
In Poshal saffron, the saffron cream (the white part) is kept away from under the flower so that the stigmas have 1-3 mm of cream.
Some yellow or white can be seen at the end of the stigmas of the three branches of saffron, which gives it a pocket-like shape. This is why saffron is called Pushal.
There are two kinds of pushal saffron: pushal and normal pushal. This model of saffron is given a grade from 1 to 3 based on how rough the stigma is and how much cream is on it.
Pushal saffron with thick, smooth stigmas and little root cream is called Pendarian pushal. Pushal saffron with normal, wrinkled stigmas and more root cream is called normal pushal.
3. Sargol saffron
The most widely used and common types of saffron is for people’s use, and consumers are more familiar with this type of saffron. There are different grades of Sargol saffron, one of which is called AII-Red. In pure Sargol saffron, the cream or white part is wholly taken away, leaving only the red part. This is why it is called “all red.”
Sargol saffron is graded and priced differently based on how thick the stigmas are, how fine or coarse they are, and whether or not they are broken.
It is hard to say what kind of saffron Sargol is. Two things, called “stigma length” and “the presence or absence of white pieces of the root that have turned red and are mixed in with the load,” are used to grade saffron from 1 to 3.
4. Negin saffron
This type of saffron has beautiful color and shape, and it smells great. This kind of saffron has three smooth, unbroken strands of stigmas that are connected to each other (unlike Sargol saffron, where the stigmas have fractures).
Because of this, this kind of saffron looks better and costs more than Sergol saffron. However, most people prefer to buy Sergol saffron, which has the same color and smell as Negin saffron but costs less.
Customers from other countries are more likely to buy expensive saffron. There are two kinds of Negin saffron: Super-Negin and Semi-Negin.
5. Konj or White saffron
Konj or White saffron is not in a variety of types of saffron. After the head is separated from the stalk, the root or white part is taken. In Europe, this part is called “white saffron.”
Most people think that the smelliest part of saffron is the root, but scientific studies and tests show that the red part has more useful substances.
Crocin is one of these chemicals. It moves from the red stigma part of the saffron plant to the white root part. Because the cream part of the saffron has more water, it makes the smell of the saffron root stronger.
Saffron root does not have crocin, which gives saffron its color, but it has the same qualities as red saffron.
6. Kashmiri
India’s thick Kashmiri saffron strands are about 0.6 inches long and have a purple-maroon color. Some of the designs may be on them. They have a lot of smelly compounds, but they also have a lot of ash.
India is known for having dishes with a lot of spices, so it does not come as a surprise that it is also one of the top producers of saffron, which is a very valuable spice.
Even though it is called Jammu and Kashmir, it is not grown there. This kind of Indian saffron is also grown in the states of Karnataka and Himachal Pradesh, which are both great places to grow it.
7. Greek
Krokos, which is Greek saffron, has red-orange threads that are about 1.2 inches long on average. This is because the style usually keeps some parts.
Unlike Indian and Persian saffron, Greek saffron does not have its own system for categorizing it. Because of this, the products you get from a country can be very different.
In a study done in 2000, it was found that Greek saffron has about half as many essential oils as Indian and some Spanish saffron. Also, Persian saffron had three times as many of these smelly chemicals.
Most of the time, each Krokos thread keeps some of the styles. As a result, Greek saffron thread usually has about 80% stigma and 20% style.
8. Moroccan
Red Moroccan saffron strands are about an inch long and have a bit of the red-orange and yellow style on them. Those grown at higher altitudes are usually Grade 1 or 2 and are of high quality.
The Greek type of saffron is the same as the Moroccan types in that there are no specific subtypes. Most people call all saffron grown in Morocco, “Moroccan.”
9. Spanish
Spanish saffron is brilliant red and 0.9 inches long. Its 5-level categorization system is seldom graded by worldwide standards. Sources affect its quality and class.
Most people picture short, slightly curled, brighter-colored Spanish saffron. Spanish saffron is predominantly red-orange with a lot of yellows.
The finest Spanish saffron features stigma-only strands. The Coupe is like Negin, Super Negin, and Sargol. Styles vary in the four lower classes. La Mancha, Rio, Standard, Sierra. Similar to Pushal and Bunch threads. PDO-designated La Macha is the most renowned of the five grades.
Spanish saffron output is substantially lower than the others. Since they formerly controlled the worldwide trade of this red-gold spice. Spanish saffron’s quality and ash content were equivalent to Kashmiri and Persian saffron in a 2000 study.
10. Italian
Most Italian saffron strands are about 0.5 in long and mostly red. But some still have little bits of the orange and yellow style. The typical Italian saffron thread looks a lot like Spain’s Mancha and Rio, which makes sense since it was probably brought to Italy by the Spanish during the Inquisition.
Italian saffron is mostly red, but it can be darker and sometimes have a yellow-orange tint. You might also be able to find some Italian saffron that looks like Negin from Iran.
Summary
There are different types of saffron, and they are classified according to the type of strands, color, smell and taste. Also, the place of saffron cultivation has an effect on its value.
In addition to the food industry, this valuable material is also very useful in the health and beauty industries. The benefits of saffron are many, and for this reason, saffron extract is used in various industries.
