There is also the practice of grading saffron based on the amount of stigma and style present, and there are different grades in different saffron growing regions such as Iran, Spain, and Kashmir.

General saffron types based on the proportion of style and stigma present:

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.

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.

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.

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.

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.

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.

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

ISO. (2011). Spices — Saffron (Crocus sativus L.) — Part 1: Specification (No. ISO 3632-1:2011(E)). Geneva, Switzerland.