Products/Pushal Saffron
Pictures

Pushal Saffron

09102010

Saffron is obtained from the cultivated saffron plant with the scientific name Crocus Sativus. Separated saffron stigmas are considered as red gold in the world, one of the most important export items of Iran. Iran is the largest producer of saffron in the world. Pushal Saffron is one of the types of saffron which, in addition to having stigma and style, has all the properties of saffron, and is sold at a more reasonable price. The reason for the lower price of this type of saffron compared to other types is the presence of saffron style in this type, which has a more stable price than the stigma of saffron. The price of Pushal Saffron varies according to the amount of stigma and style, the coarseness of the saffron strands, and the amount of their wrinkle. In the production of Pushal Saffron, the saffron style is separated from the stigmas in such a way that the stigmas remain connected and a little yellow remains at the end. In the terminal part of the stigmas of the three branches of this type of saffron, usually some (1 to 3 mm) yellow or white is seen. In Spanish, Pushal Saffron is also called Mancha. The coloring power of Pushal saffron is between 220 and 270.

Product Technical Specifications:

Pushal Saffron Technical Specifications

No.

Characteristics

Measurement Limit

1

Style with Stigma 

(Max Weight Percentage)

0.5

2

Foreign Substances Related to Saffron Plant

(Max Weight Percentage)

0.1

3

Foreign Substances Related to the Environment

Negative

4

Moisture and Volatile Matter

(Max Weight Percentage)

7

5

Total Ash on Dry Basis

(Max Weight Percentage)

5

6

Acid Insoluble Ash on Dry Basis

(Max Weight Percentage)

0.5

7

Extract Soluble in Cold Water on Dry Basis

(Max Weight Percentage)

65

8

Picrocrocin on Dry Matter Basis (Min)

(Absorption at a Wavelength of 257 nm)

80

9

Safranal on Dry Matter Basis (Min)

(Absorption at a Wavelength of 330 nm)

30-50

10

Crocin on Dry Matter Basis (Min)

(Absorption at a Wavelength of 440 nm)

220

11

Additive Colors

Negative

 

Microbiology:

Microbiology of Pushal Saffron

No.

Characteristics

Measurement Limit

(CFU/g)

1

Total count of Microorganisms

3*105

2

Mold

103

3

Escherichia coli

Negative

4

Regenerative Clostridium Spores

102

 

 

Storage Conditions: Pushal Saffron should be stored in a dry and cool place and away from direct sunlight. Saffron should be stored in an airtight container to protect it from air exposure. Opt for the smallest container possible to minimize air contact. As you use saffron, transfer the remaining threads to an even smaller container to limit air exposure further. Saffron is sensitive to light, which can cause it to lose both color and fragrance. Use a container that blocks light or wrap the saffron in foil before placing it in the container. This helps preserve its quality. Saffron is sensitive to moisture, which can lead to mold growth or degradation of its aromatic compounds. Therefore, it’s crucial to store saffron in a low-humidity environment. Saffron readily absorbs odors from its surroundings. Store it away from strong-smelling spices or other aromatic substances.

Certifications:

  1. Iran National Standards Organization
  2. Iran Plant Protection Organization
  3. Standard of Good Agricultural Practices
  4. Organic Agricultural Products Certification
  5. physical, chemical and microbial analyzes from the most reliable laboratories
  6. HACCP
  7. ISO
  8. FSSC
  9. IFS
  10. SGS
  11. BRC

Maximum Limit of Heavy Metals:

Product Name

Maximum Tolerance of Heavy Metals (mg/kg)

Lead

(Pb)

Cadmium

(Cd)

Mercury

(Hg)

Arsenic

(As)

Total

Pushal Saffron

10

-

2

3

40

 

Further Details 1

Pushal Saffron quality control:

Quality control is a process used to ensure that quality is maintained in products. The main purpose of this system is to ensure that the exported products meet the requirements specified in the relevant standards. At Aria Export, this process is carried out by specialized experts and the most up-to-date devices in the world.

The quality control of saffron is carried out in well-equipped and up-to-date laboratories, based on the international standard ISO 3632-1 and the national standard 259-1, which includes all the characteristics and grading of saffron. The ISO 3632 standard is a classification based on the minimum required quality characteristics of saffron.

Products are tested upon arrival by a well-equipped quality control laboratory. Various tests are performed based on defined standards for grading and other characteristics, including color (Crocin), aroma (Safranal) and taste (Picrocrocin). 

Suitable for
Cooking
food industry
pharmaceutical industry
Price : 1,245 $ per kg