Parametri di qualità dello zafferano

The following table lists the constituents of saffron. Its quality is given exclusively by these parameters which can only be ascertained through analyzes carried out in certified laboratories. 

The greater the quantity of these constituents, the higher the quality of the saffron.

Crocin	responsible for the color of saffron
Picrocrocin	responsible for the taste of saffron
Safranal	responsible for the smell of saffron

 

High quality “Super Negin” saffron must have the following “minimum” values 

• Crocin 250;
• Picrocrocin 85;
• Safranal 30

Qualitative parameters and microbiological analyzes are the basis of the excellence of our product.

Precisely for this reason, by purchasing from us you will be sure of receiving on your table the best quality of saffron on the world market.