Standards to qualify it and combat fraud:
Since 1993 there have been ISO standards which help to combat fraud and help recognize quality saffron producers. Saffron is considered pure when it complies with the requirements set out in ISO 3632 and no materials have been added to the natural product.
In addition, three chemical compounds are analyzed through this standard: Picrocrocin which gives the taste of saffron, Crocin for the yellow-orange color and Safranal, a volatile oil, which gives it its scent.
The ISO 3632 Standard establishes standard categories of saffron. It offers four classes; from the weakest category IV to category I, the best. Saffron samples are classified according to their concentration of Picrocrocin, Crocin and Safranal, analyzes carried out in certified laboratories. The results make it possible to classify the saffrons by quality according to the table below:
We directly select our saffron from Karima, a producer in the region of Herat, Afghanistan. This saffron is category 1 (extra), analyzed and certified as pure saffron by the ISO3632 standard with the following rates:
crocin: 284 (color) / picrocrocin 108 (flavor) / safranal 43 (fragrance)
Max Daumin
Max Daumin Spices
Gold 2017-2018 Silver 2020 - 2021 Bronze 2019 | National delicatessen trophy
Artisanal producer of the Culinary College of France 2021