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The most important
factors which are very
important in saffron are
crocine (color),
picocrocine (flavor) and
safranel (aroma). Higher
number of these factors
= higher quality of
saffron. ISO (the
international
organization for
standardization) is a
worldwide federation of
national standard bodies
(ISO member bodies) they
have set a
classification of
saffron base on minimum
requirements of each
quality, this is called
ISO 3632.
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As you aware by now the
most important factor in
saffron is color
strength. Here in
ESFEDAN we provide to
our customers the
photospectometry report
which show the crocine
(color strength) ,
picocrocine (flavor) and
safranal (aroma).
Additional we supply our
customers with Iran
standard institute
certification which is
official organization
for saffron analysis.
Here are the Basic
Esfedan Classification
of Saffron :
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