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Nov 30

 

 Saffron

Almost 80 percent of the world’s Saffron is produced in Iran. Persian saffron is called Red Gold.

History of saffron goes to about 1000 B.C and still has its own power.

It is globally known for its comparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength.

Saffron is the most precious spice in the world and is used in flavoring and coloring various cuisines.

There are different type and degree of saffron quality and their price is accordingly determined.

 

o  Varities

 

                                             

 

 

 

 

SMC Retail Saffron Packing:

Stand Box
12 box
Net Weight 
1gr 2gr 4gr
Saffron
Filament
Premium
Quality

 

 

Blister Packing
12 box
Net Weight 
1gr 2gr 4gr
Saffron
Filament
Premium
Quality

 

Azin Packing 
12 box
Net Weight
1gr 2gr 4gr
Saffron
Filament
Premium
Quality

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Saffron can be divided in to 4groups based on part of saffron flowers: 

Storage conditions:bellow 30 deg celcious

nuitrition value per 100g for saffron

energy

310kcal

carbohydrate

65.37g

protein

11.43

total fat

5.85

cholestrol

0mg

Dietry fiber

3.9

minerals

calcium

11mg

copper

0.328mg

Iron

11.10mg

magnesium

246mg

maganese

28.408 mg

phosphorus

252 mg

selenium

5.6 ug

zinc

1.9mg

vitamin A

530 IU

vitamin C

80.8mg

niacin

1.46 mg 

o  Specification

·      The most important factors in saffron are Crocin (color), Picrocrocin (flavor) and Safranal (aroma).

·      Higher amount of these compounds in saffron provide higher quality of saffron.

·  

·    The International Organization for Standardization ( ISO) issued a specific standard for saffron based

·      on minimum requirement of each quality, which is called ISO 3632.

·       

·      Saffron in filaments is classified into three categories, on the basis of its floral waste and extraneous

·      matter content.

·   

·      Trade requirements for saffron in filaments or in powder form as given by ISO 3632 are presented as

o   below:

   

specification categories

 

 
   

Filament

powder

 

 

characteristics

1

2

3

1

2

2

Test Method

 

Flora Waste,% max     (m/m)

0.5

4

7-10

 

 

 

 

 

Extraneous matter(mass fraction) %max

0.5

3

5

 

 

 

ISO 3632-2:2010,Clause B

 

foreign matter (mass fraction),%max

0.1

0.5

1

 

 

 

ISO 3632-2:2010,Clause 9

 

Moisture & volatile matter content (mass fraction), %max

12

12

12

10

10

10

ISO 3632-2:2010,Clause 7

 

Total Ash(mass) , on dry matter, %max

8

8

8

8

8

8

ISO 928 AND ISO 3632-2:2010,Clause 12

 

Acid- Insoluble ash( mass fraction),%,on dry matter , max

1

1

1

1

1

1

ISO930 and ISO 3632-2:2010,clause13

 

Soluble extract in cold water (mass fraction), on dry matter,%max

65

65

65

65

65

65

ISO 941 and ISO3632-2:2010,Clause 11

 

Flavour strength A 1% 257 nm, on dry matter, min, at this wavelength it has the maximum absorbance of picrocrocin

70

55

40

70

55

40

ISO 3632-2:2010, clause 14

 

Aroma strength, ,A 1 330 nm , on dry matter.(at this wavelength it has the maximum absorbance of safranal)

20-50

20-50

20-50

20-50

20-50

20-50

ISO 3632-2:2010, clause 14

 

colouring strength, ,A 1% 440nm ,on dry matter, min, ( at this wavelength it has the maximum absorbance of crocin)

200

170

120

200

170

120

ISO 3632-2:2010, clause 14

 
 
 

Artificial colorants

Absent

Absent

Absent

Absent

Absent

Absent

ISO 3632-2:2010,Clause16&or17