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Quality: different kinds of saffron

Amanprana saffron: highest quality

The International Standard Organisation (ISO) has drawn up a quality standard for saffron (iso 3632-2), based on:

  •  crocina  (colour) (photometric with photospectrometer from 80 to 190 and more)
  •  picrocrocin (taste)
  •  safranal (aroma)
  •  The  proportion of non-pistils (floral waste content)
  •  anorganic material (ash)

The quality goes from grade 3 (inferior quality) to grade 1 (best quality).

 

characteristics
requirements

TEST METHOD

 
saffraan threads
saffraan powder
Moisture and volatile matter, % (m/m), max.
12
10
ISO 3632-2 CLAUSE 9
Total ash, % (m/m) on dry material, max.
8
8
ISO 928 & ISO 3632-2 CLAUSE 10
Acid-soluble ash, % (m/m), on dry matter, max.
Category I&II
Category III


1.0
1.5


1.0
1.5
ISO 930 & ISO 3632-2 CLAUSE 11
Soluble in cold water, %(m/m), on dry matter, max.
65
65
ISO 941
Bitterness, expressed according to the reading of picrocin of 257 nm, on dry weight min.
Category I
Category II
Category III 




70
55
40
 
ISO 3632-2 CLAUSE 13
Safranal, expressed according to a reading of 330 nm, on dry matter – all categories
min.
max.



20
50
 
ISO 3632-2 CLAUSE 13
Colour strength, reading of crocin of  440 nm, on dried weight min.
Category I
Category II
Category III



190
150
100



190
150
100
ISO 3632-2 CLAUSE 13
Total nitrogen, % (m/m), on dry basis, max.
3.0
3.0
ISO 1871
Raw fibres, % (m/m), on dry fibres, max.
6
6
ISO 5498

 

Amanprana saffron: better quality than the best category according to the iso standard (3632-2)

Amanprana
ISO 1
ISO 2
ISO 3
safranal (aroma)
at least 25
20
20
20
picrocrocina (taste)
at least 100
70
55
40
crocina (colour)
at least 230
190
170
120

In Spain there are four quality criteria: la mancha (very best quality), rio, standard and sierra (lowest quality). Alongside these quality standards in Spain there is also the 'Coupe' (literally 'cut up', only the red part of the stamen), similar to the Iranian Sargol (top of the flower). Coupe has a colour strength of min. 190 (iso score) and Sargol minimum 230 (iso score). The Amanprana mancha also has a minimum of 230!! As Amanprana only wants the red part (coupe), we can obtain that, through the "cortado de rabillo" (snipping off the end) process. Amanprana is against the coupe, because the colour pigment is only one of the properties of saffron. Amanprana is against the coupe, because the pistils and their style (stalk) are one entity. Amanprana saffron deliberately contains a small share of the yellow style or yellow end where the three pistils come together.

Archive Amanprana saffron analyses

Analysis carried out by Agenzia per lo sviluppo, report B-2016-0035-01, Ministerio de Economía.

Gula Java Safran
Gula Java Safran
  • Slow Food Saffron of the very best quality (ISO 1), Jiloca, Spain
  • With coconut blossom sugar (Low GI of 35)
  • Adds colour, flavour and aroma to your dishes
  • Organic
More info + buy
Amanprana saffron, probably the best in the world Amanprana saffron: better quality than the best category according to the iso standard (3632-2)