What is saffron?
Saffron is the dried stigma of Crocus sativus L., Iridaceae family. Each purple flower carries only three red stigmas, roughly 150,000 flowers are needed for one kilogram, and every stigma is picked by hand at dawn during a few autumn weeks. That is why it is the most expensive spice on earth. It is called za'faran throughout Egypt, Iraq, the Levant and the Gulf, and its strands are known as sha'irat (threads).
Saffron spread early from Persia into the Arab world, was prescribed by physicians such as Ibn Sina and served in medicine, perfume, ink and dyeing. Today it crowns the rice dishes of the Gulf and Iraq (kabsa, machboos, biryani, zurbian), flavours Arabic coffee in the Hijaz and Najd, and perfumes sweets such as Iraqi zarda and saffron muhallabia.
Types, varieties and origins
Saffron is classified by origin and by which part of the stigma is included.
Iranian Saffron Grade 1 Sargol
Iran (Khorasan) produces more than 85 % of the world's saffron. Sargol means the pure red tip of the stigma with no yellow style, the most colour-concentrated cut; Negin is a whole red thread with a trace of orange, Pushal includes part of the yellow style, and Dasteh is the complete bundle. Good Sargol reaches ISO 3632 Category I with crocin above 230.
Spanish Saffron Grade 1
From La Mancha, protected by the EU designation D.O. Azafrán de La Mancha. Spanish saffron is traditionally toasted gently after picking, giving a slightly deeper flavour and dark red colour; the top grade is called Coupé. Production is small and prices sit above Iranian.
Premium Kashmiri Saffron
From the Pampore plateau in Kashmir, known for long, deeply coloured threads, intense aroma and high crocin, but output is tiny and the market is heavily adulterated, so it must be bought from a trusted source with laboratory analysis.
Afghan Saffron
From Herat, botanically and climatically close to Iranian saffron; it has won international quality awards in recent years and is a competitive alternative in Gulf and Iraqi markets.
Moroccan Saffron
From Taliouine in the Anti-Atlas, protected by a Moroccan designation of origin; the threads are slightly shorter with a floral, perfumed aroma, used in tagines and saffron bread and prized in Europe.
Premium Saffron Ground
Powder milled from Sargol or Negin threads, instantly soluble and convenient for restaurants and pastry, but the form most exposed to adulteration, which is why we mill it ourselves from tested threads.
Saffron Bulbs (for Planting)
Live corms of 8–10 cm circumference planted in late summer in well-drained soil; they flower the first autumn and multiply yearly. Cultivation trials are feasible in colder parts of Iraq and some Upper Egypt areas.
| Type | Origin | Character | Best use |
|---|---|---|---|
| Iranian Sargol Grade 1 | Khorasan, Iran | Pure red, very strong colour | Rice, sweets, coffee |
| Spanish Grade 1 | La Mancha, Spain | Toasted, deep flavour | Paella, fine dining |
| Premium Kashmiri | Pampore, India | Long threads, intense aroma | Gifts, sweets, biryani |
| Afghan | Herat, Afghanistan | Close to Iranian, competitive price | Restaurants, everyday luxury |
| Moroccan | Taliouine, Morocco | Floral, perfumed | Tagines, baking |
| Premium ground | Milled in Mansoura | Instant dissolution | Restaurants, pastry, drinks |
| Bulbs | — | For home and trial growing | Cultivation |
Quality standards and grades
The global reference is ISO 3632 (parts 1 and 2: specification and test methods). It sorts saffron into three categories by spectrophotometry of an aqueous extract: crocin (colour) at 440 nm, picrocrocin (bitter taste) at 257 nm and safranal (aroma) at 330 nm. It also limits moisture, ash and floral waste and requires absence of artificial colourants. Egyptian and Gulf (GSO) standards adopt the same reference.
| Parameter | Category I | Category II | Category III |
|---|---|---|---|
| Crocin (E1% at 440 nm) | ≥ 200 | ≥ 170 | ≥ 120 |
| Picrocrocin (257 nm) | ≥ 70 | ≥ 55 | ≥ 40 |
| Safranal (330 nm) | 20–50 | 20–50 | 20–50 |
| Moisture and volatiles | ≤ 12 % | ≤ 12 % | ≤ 12 % |
| Floral waste (yellow parts) | ≤ 0.5 % | ≤ 5 % | ≤ 10 % |
| Total ash | ≤ 8 % | ≤ 8 % | ≤ 8 % |
These are the standard's limits; excellent Sargol in practice reaches crocin 230–280. Judging by the senses: dark red threads shaped like a flared trumpet, dry enough to snap rather than bend, a honeyed, earthy, hay-like aroma and a slightly bitter, never sweet, taste. Water test: drop a thread into lukewarm water; genuine saffron releases a golden colour slowly over minutes while the thread stays red, whereas dyed or fake saffron (safflower, corn silk) colours the water instantly and the thread fades.
Threads versus ground and processing
Whole threads are the first defence against adulteration because they can be inspected by eye, and they hold aroma longer. Ground saffron saves time and dissolves instantly but hides blending, so buy it only from a supplier that provides ISO 3632 analysis. Gentle toasting (as in Spain, or pounding with a sugar cube in the Gulf) eases grinding and lifts the aroma; steeping threads in warm water or rose water for ten minutes before use extracts maximum colour and flavour.
Culinary uses across the Arab world
- Gulf: kabsa, machboos, zurbian and harees; Saudi coffee with cardamom and saffron; sweets such as khabeesa and luqaimat with saffron syrup.
- Iraq: zarda (sweet saffron rice), biryani, celebration timman with saffron and Mosul sweets.
- Egypt: saffron rice for banquets, luxury muhallabia and rice pudding, and some Hijazi fatta recipes made in Egypt.
- Levant: premium kaak and maamoul, saffron rice with ouzi, and warm winter drinks.
Dosage: a small pinch (0.1–0.2 g, about 15–30 threads) is enough for a kilogram of rice or a litre of milk; excess turns bitter and medicinal. Saffron pairs with cardamom, rose water, mastic, cinnamon, almonds and honey.
Storage and shelf life
Keep saffron in an opaque, airtight glass or metal container in a cool dry place away from light. Threads keep their quality for two to three years; ground saffron for six to twelve months. Do not refrigerate, since condensation raises moisture, and never leave it in an open jar because safranal evaporates.
Traditional and health benefits
Arab and Persian medicine valued saffron as a mood lifter, digestive tonic and mild analgesic. Modern research studies its extracts for mood, sleep, eye health and memory in older adults at doses around 30 mg a day, with promising but preliminary results. High doses (above 5 g) are toxic, and saffron may stimulate the uterus during pregnancy.
The Sheikh Al-Attareen range
- Iranian Saffron Grade 1 ISO Sargol
- Spanish Saffron Grade 1
- Premium Kashmiri Saffron
- Afghan Saffron
- Moroccan Saffron
- Premium Saffron Ground
- Saffron Bulbs (for Planting)
We buy directly from licensed exporters in Khorasan, Herat, La Mancha, Kashmir and Taliouine, require an ISO 3632 certificate of analysis for every lot (crocin, safranal, picrocrocin, moisture) and re-test random samples in an independent laboratory, including screening for synthetic dyes. Sorting and packing into opaque airtight containers take place at our plant in Mansoura, and our ground saffron is milled only from tested threads. The products are available in our branches in Egypt, Baghdad, Erbil and Homs and through our online store.
Frequently asked questions
What is the difference between Sargol and Negin?
Sargol is the cut red tip with no yellow style, giving the strongest colour by weight; Negin is a longer whole thread with a trace of orange and often a slightly higher crocin because of fewer broken pieces. Both are Grade 1 if they meet Category I limits.
How do I recognise fake saffron?
Instant colour release in water, perfectly uniform or oily threads, a sweet artificial smell, a sweet rather than bitter taste and an unrealistically low price. The best guarantee is an ISO 3632 certificate from the supplier.
How much saffron do I need for a kilogram of rice?
About 0.1–0.2 g (a pinch of 15–30 threads) steeped in a quarter cup of warm water and added to the rice before covering.
Can saffron be grown from bulbs in Egypt or Iraq?
Yes. It needs a dry summer, a cold winter and well-drained soil; small trials have succeeded in northern Iraq and Kurdistan and in parts of Upper Egypt and the New Valley. Plant corms in August for flowers in October and November.