Sargol Saffron
09102010Saffron 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. Sargol Saffron is the cut filament of saffron without style. This type of product only includes the red part of the stigma. To produce Sargol saffron, the bunch saffrons are separated from the end of the red part of the stigma and from other parts, and cleaner and completely red saffron is obtained. Sargol saffron is known as all red and coupe in international markets. Sargol saffron is known for having very strong stigmas and not having style. This type of saffron has the highest coloring power with a color power between 230 and 260. The amounts of safranal, crocin and picocrocin, which are the main indicators that determine the quality of saffron, in this type are higher than category 1 in ISO 3632 standards.
Product Technical Specifications:
Sargol 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) | 230 |
11 | Additive Colors | Negative |
Microbiology:
Microbiology of Sargol 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: Sargol 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:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Maximum Limit of Heavy Metals:
Product Name | Maximum Tolerance of Heavy Metals (mg/kg) | ||||
Lead (Pb) | Cadmium (Cd) | Mercury (Hg) | Arsenic (As) | Total | |
Sargol Saffron | 10 | - | 2 | 3 | 40 |
Further Details 1
Sargol 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).
