Saffron types are different in the market at different prices. Saffron is often divided into three categories, Sargol (All-Red saffron), Poushal and Bunch (Dasteh). This classification is based on the fact that which part of saffron strands is existed in the final product. Sometimes these categories are different in each country and they are based on the country of origin. Currently, the main producers of saffron are Iran, Afghanistan, Spain, and Greece.
Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. The age of the saffron is also a factor. It’s important to know the color and flavor are concentrated in the red stigmas.
Saffron will differ according to the climate and weather and land conformation of its growing location, and the picking and processing techniques. Saffron is cultivated mainly in regions with hot, dry Summers and semi-arid land, on land that slopes toward the sun.
One of the most important things about buying saffron is knowing different types of saffron. If you are going to buy this wonderful spice, you should know different types to have a better purchase. Here we want to explain some important parts of saffron.
The top of the saffron flower is called Sargol in Farsi. Sargol saffron is considered to be of high quality because of its lack of yellow or orange threads. It has a specific, powerful aroma. Sargol saffron is known as All-Red saffron. In Spain, this kind of saffron is known as azafrán Coupé. This part of saffron is well-known and customers are eager to try Sargol.
This part of saffron is as expensive as Sargol. The difference between Negin and Sargol is actually defined by the length of its threads. Negin threads are longer than Sargol threads. This part is almost red and they are pure and without style also its aroma is wonderful.
In the Spanish language this type of saffron is known as Mancha. This past of saffron consists of red stigma with 1 to 3 mm of yellow style. These yellow parts of the stigma contain no value but many people prefer to buy this part of saffron because it can’t be faked easily. The coloring power of Pushal is from 170 to 250 USP. Pushal saffron has a strong and lovely aroma and is really popular in countries like Spain and Italy.
This part of saffron is not classifying of kinds of saffron. After separating Sargol from Dasteh, the root or white part remains that called Konj or White saffron in Iran. Some people believe that the root of saffron has more aroma but scientific studies and analyses have shown that the red part of saffron has more valuable materials.
(Learn how to test the quality of your saffron here.)