What are the grade classifications for saffron?

Saffron grading is governed by ISO 3632 which prescribes 4 grades based on several elements but significantly upon the measurement of spectroscopic absorbance of chemicals across the 3 dimensions of color (crocin), aroma (safranal), and flavor (picrocrocin). Coloring power is the lead indicator as the other chemicals tend to occur in proportion to color, and is measured on a scale as follows:

Super Negin Cut

The highest quality of the saffron threads is referred to as "Negin". Negin translated means "The Diamond on a Ring".This is the most valuable kind as it has the highest quality. It has the volume and the thread- length of Pushal and at the same time the color intensity of Sargol. This is not accessible through any artificial color changes and therefore absolutely pure.

- coloring, Crocin, of about 240

- flavor, Safranal, of about 50

- bitterness, Picrocrocin, of about 95

2) Grade 2 or A or Thread: Contains the red stigmas and is connected to the end part of the style that is yellow/ white.

Sargol

To maintain the quality of the Sargol saffron threads all 3 stamins in the blossom are removed. All white and orange parts are removed so that only single red tips of the stamin remain. Here are the intensive fragrance and its pronounced color the typical features of the Sargol.

- coloring, Crocin, of about 240

- flavor, Safranal, of about 50

- bitterness, Picrocrocin, of about 95

3) Grade 3 or B or Tied bunch: Contains the red stigmas connected to the entire style.

Pushal

By the Pushal saffron threads, the stamins that grow in the Crocus blossom are removed completely. The white parts are removed and the leftover is the stamin threads that have a few orange-colored, but the complete red-colored parts are maintained. All 3 stamins remain together to maintain plenty of volumes.

- coloring, Crocin, of about 240

- flavor, Safranal, of about 50

- bitterness, Picrocrocin, of about 95

4) Bunch

Natural saffron - complete stigmas in bundles. The flavor is also integrated into the white parts.

- coloring, Crocin, of about 190

- flavor, Safranal, of about 40

- bitterness, Picrocrocin, of about 75

Source: Quality of Saffron