100% Organic Saffron, Premium Quality Kashmir saffron (Fine, Pure and Organic Saffron) in Germany

Kashmir
Our Saffron grading process is done with in depth analysis on different factors. There are Three most important factors to evaluate saffron quality. color, taste and smell.These factors are the ones should be examined in details.

Types of Saffron
Saffron is of 4 different types:
* Mongra is the finest quality of saffron that contains red stigmas, picked up by the hand. At Kashmirica we only sell Mongra Saffron.

* Lacha is the second-best variety of saffron which has some yellow stigmas mixed with the red ones.

* Zarda is the saffron with yellow hues. It is the 3rd best variety of saffron.

* Choora is the cheapest variety of saffron. It is almost like dust, or rather say it is the residue left after picking the finest variety of organic saffron.

Bulk
Loose whole saffron threads are packed in sealed, food-safe plastic bags further protected by carton box. 500g and 1kg packs typically available.
Our Bulk line is ideal for customers requiring high-volume of saffron at once such as manufacturers, caterers or re-sellers.

Ultimate
Ultimate series packs our loose whole saffron in beautiful PE crystal packages of 0.5g, 1g, 2g, 3g or 4g volumes. For delivery, we further protect it by packing into an additional carton box.
Thanks to the beautiful design and easy multi-usage artight cap, our Ultimate line is ideal for home and gift retail to end-consumers.

Slim
Slim series are PE and plastic packs covered with carton box, containing 1 and 2 grams of to quality saffron. This package is recommended for home and chefs with medium amount usage. Low weigh and volume of package, easy transportation, tightness, showcase and easy usage made these packages as on of our best packages.

Deluxe
Deluxe packs are made of metallic materials; containing 10 grams of top quality saffron which has the most popularity due to its fine graphic, easy usage, good shape and hardness of package. It is covered with a beautiful purple carton box.

Quantity(Grams)	500	501 - 1000	1001 - 5000	>5000
Est. Time(days)	2	2	3	To be negotiated

 FAQ SAFRAN
What is pure saffron?
Saffron is known to be the world's most expensive spice. Throughout history, dishonest dealers would adulterate their saffron by adding similar materials for added weight or by dyeing the lower quality saffron strands red, which is the sign of good quality saffron. Pure saffron contains only the stigma of the Crocus flower with nothing else added. Pure saffron strands composed of red and yellow portions of the stigma are less potent than the pure saffron composed entirely of the red portions of the stigma. On the other hand saffron strands composed of red and yellow portions of the stigma shows that it is not dyed, since it is not cost efficient to dye saffron strands partially red. The most important rule in buying saffron is to find a source that you can trust.
How is saffron quality measured?
The quality of saffron is mostly measured by its coloring strength. Higher coloring strength means higher quality saffron. Generally, the coloring strength is presented by two or three digit number such as 95 or 180 or 235. The higher number represents higher quality saffron. According to ISO (International Organization for Standardization), any saffron with coloring strength of 190 and above is called GRADE I saffron which is a good quality saffron. The problem is that, two different types of saffron, one with coloring strength of 190 and the other with 250 both are called Grade I saffron but there is a big difference in quality of these two types of saffron. Some believe that this number should be printed on saffron packages so the consumer knows what quality saffron they are buying. Although this seems very reasonable to demand there is a problem. The coloring strength of saffron decreases gradually over time. A saffron that had 250 coloring strength at the test time could be any number below 250 after being stored for a while and this number will depend on how the saffron was stored and for
how long. Since most saffron packages have no crop date, it would be inaccurate and misleading to print this number on the package.
What are the signs of good quality saffron?
Good quality saffron is saffron which has a decent coloring capabilities and has a pleasant aroma. Saffron's coloring capabilities come from the red portion of the saffron threads and not the yellow portions that are left uncut in lower grade saffron. Therefore a good quality saffron is a saffron that is all red. This criterion is necessary but not sufficient. For example, an all red saffron that is 10 years old is not a good quality saffron. The next criteria is aroma. Old saffron looses its pungent aroma and sometimes it has no aroma at all. So, a good quality saffron is saffron that is completely red and has a nice aroma. Please note that this does not mean that any pure saffron strands with some yellow in it is not decent saffron. It is just not as potent as saffron that is completely red. In fact, some people prefer saffron with yellow in it and to them it is not saffron if the stigma does not have any yellow.
How to store saffron?
Crocin is the only natural chemical in saffron, responsible for coloring. Crocin is found only in the red portion of saffron threads. When saffron is fresh, the amount of Crocin in the saffron threads is the highest. As saffron ages, Crocin converts itself to another chemical compound called Safranel which is responsible for aroma. This explains why saffron that is aged a bit has more aromas. No matter how you store your saffron, you can not stop this ageing process or transition (freeze dry? maybe but we have no information on that). However, certain conditions in the environment where saffron is stored will accelerate this transition or aging process. These conditions are heat, moisture and light. Therefore, to get the most life out of your saffron you need to slow down this transition or put the saffron into hibernation. It is recommended to store saffron in a cool, dry and preferably dark place. According to the saffron experts, environment temperature for storing saffron should not exceed 20C (68F) and humidity must not be above 40 percent. Refrigeration is not recommended as it will collect moisture faster once it is out of the refrigerator unless you use all of it immediately. Crocin really is the blood of saffron, and once it is gone, the coloring power, aroma, and flavor are too, and the Saffron is considered useless. You should also know that this aging process will take many years if saffron is stored properly. Saffron ages gracefully so do not panic. Many chefs keep their saffron in their desk drawer and saffron stays just fine. You can keep your saffron with your other spices on the kitchen shelf but try to use it within two years.