Pay special attention to the color: it must be orange – red. It is the crocin, a very precious active ingredient, that gives the coloration to the pistil. The higher the intensity the higher is the concentration of crocin in the spice. It must be bright red color, never faded. However, be careful: the pistils have not to be completely identical in terms of color. This would suggest the use of artificial colour!

The consistency must be dry and not elastic. The length of each pistil must be around one and a half centimetres. This obviously varies according to the type of saffron. Higher quality pistils, such as Negin, have longer pistils than those of Sargol.

Checking saffron quality is very easy. Just put a saffron pistil into cold water: if it releases color straight away, it is probably counterfeit. If water gets colored more slowly you have a good chance of having a good quality spice.

Another method is to immerse a pistil in pure alcohol. If your spice is of good quality, after a short time the alcohol will begin to color and this effect will last over time.

Be careful with the false “Saffron”! It is a spice made from Safflowers that for some aspects is similar to the noble Crocus Sativus. The coloring is the same, but the quality has nothing to do with the authentic saffron.

Stigmas allow an easily check on quality, saffron powder does not. In this case, in fact, you have to rely on the manufacturer competence and reliability since saffron sold in powder may often contain poor quality added spices to increase weight in order to make more profit. The product yield will be poorer in terms of coloring, scent and flavor. Unfortunately, you will only notice that after serving your meal.

Blue Karavan guarantees that the powder proposed in the range of products on sale comes only from the highest quality pure saffron.

Our saffron comes from the best Iranian producers. It is controlled and packaged under our direct supervision. Once the analyses and the health inspections have been completed in Iran, they are repeated in specialized laboratories in Italy in order to confirm the organoleptic and health standards required by the Italian and European market.