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doc13154 urbanag_saffrontypes_121921_accessible.pdf
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Page 1
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1 · FIGURE
2 · HEADER
3 · TITLE
4 · TEXT
5 · TEXT
6 · FIGURE
7 · TEXT
8 · HEADING
9 · LIST
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15 · TABLE
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r3c0 (0%): “Flavor (Picrocrocin level)\n $ A_{{1cm}}^{{1\%}} $ (250 nm)…”
r4c0 (0%): “Aroma (Safranal level)\n $ A_{{1cm}}^{{1\%}} $ (330 nm), mi…”
r5c0 (14%): “Color (Crocin level)\n $ A_{{1cm}}^{{1\%}} $ (440 nm), mini…”
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"text": "Information about the Kentucky State University Cooperative Extension Program 2021",
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"text": "Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture, and Dr. Hideka Kobayashi, Assistant Professor of Horticulture"
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"embedded_text": "Leigh Whittinghill,\nThe red-colored stigma\nmost expensive spice in\nforeign materials such as\ninorganic compounds are\ncommon practice is to\nHowever, these practices\ndepends on the level of\nsafranal (for aroma). These\nstigma threads; thus,\nquality and market price.\nstandard of saffron"
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"text": "The red-colored stigma threads are the main economic part of the saffron flower, and it is the most expensive spice in the world. To take advantage of high prices, saffron floral parts and foreign materials such as dyed corn silk, safflower petals, other flowers, wax, sugar, fat, or even inorganic compounds are sometimes added to make the final product heavier. The most common practice is to include the yellow and white colored style along with the stigma threads. However, these practices decrease the quality and price of saffron spice. Saffron quality depends on the level of three compounds; crocin (for color), picrocrocin (for flavor), and safranal (for aroma). These three compounds are concentrated in the red-colored part of the stigma threads; thus, adding any other flower parts or external materials decreases the saffron quality and market price. The International Organization for Standardization (ISO) sets the standard of saffron quality using three categories based on these three compounds' laboratory analysis."
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"text": "ISO categorizes saffron into Category I (best quality), Category II, and Category III (lower quality) based on the laboratory analysis. Table 1 shows the ISO categories and their characteristics based on that analysis.",
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Page 2
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"text": "This includes only red stigma threads after cutting off the yellow style and is the best quality saffron with intense flavor and color. In Iran, this type of saffron is called “Sargol” if the stigma threads not attached to each other or “Negin” if the stigma threads remain attached to each other. It has other names including “Coupé” in Spain, and “Mongra” in Kashmir. It is more expensive than other types of saffron because of the work required to cut off the yellow style and has a lower yield per acre."
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"text": "• Red stigma plus some yellow style",
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"text": "Some yellow style (2-3 mm) remains along with the red stigma. This type of saffron is called “Pushal” in Iran, “Mancha” in Spain, and “Lachha” in Kashmir. This is the second-best quality saffron. Some consumers prefer this type of saffron as yellow style attached ensures the authenticity and purity of saffron, differentiating it from an adulterant like corn silk dyed red."
},
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"text": "• Red stigma plus the whole style",
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"text": "This includes all parts of the saffron threads - the red stigma threads and yellow and white parts of the style. This type of saffron is called “Bunch” in Iran and generally sold in a tiny bundle. Farmers sell this type of saffron because of the higher yield per acre; however, it has a lower market value."
},
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"text": "No red- style only",
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"text": "This is leftover from saffron processing when the red stigma is removed from the threads. This type consists of only yellow and white style. This has some safranal content, which provides aroma to the final product; however, the crocin level is very low, so the final product lacks color. This type of saffron is called “Konge” in Iran and “Zarda” in Kashmir. This is the lowest quality and least expensive type of saffron."
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"text": "References:",
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"text": "Azarabadi, N., & Özdemir, F. (2018). Determination of Crocin content and volatile components in different qualities of Iranian saffron. Gida/ The Journal of Food, 43(3), 476–489.",
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"text": "Golmohammadi, F. (2014). Saffron and its Farming, Economic Importance, Export, Medicinal characteristics, and Various Uses in South Khorasan Province- East of Iran. International Journal of Farming and Allied Sciences, 3(5), 566–596.",
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"text": "Government of India geographical indication registry. (2020). Geographical indication journal no. 127. Retrieved from Geographical indication journal website: http://www.ipindia.nic.in/writereaddata/Portal/IPOJournal/1_4826_1/Journal_127.pdf",
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"text": "ISO. (2011). Spices — Saffron (Crocus sativus L.) — Part 1: Specification (No. ISO 3632-1:2011(E)). Geneva, Switzerland.",
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"text": "Kentucky State University is an equal opportunity provider.",
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"text": "KSU-CEP-FAC-0101",
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