Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmata, which are the distal end of a carpel.[2] The styles and stigmata, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.

Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.

Saffron specification

Coloring - 80 to 190

Nitrogen - 3% m/m

Crude fibre - 6% m/m

Crocin - 31.2 mg/gm

Packaging details

Packaging is done in 1 gram and 10 gram plastic boxes