How to choose quality saffron (ISO 3632)
What categories I, II and III of the ISO 3632 standard measure, how to read a laboratory certificate and what signs indicate fraud.
Saffron is the most expensive spice in the world and one of the most adulterated. To buy it wisely, looking at it is not enough: the international reference is the ISO 3632 standard, which classifies saffron by laboratory analysis.
What the standard measures
The standard has two parts. ISO 3632-1 sets the specifications and ISO 3632-2 describes the test methods. The three main chemical parameters are measured by spectrophotometry in an aqueous extract, on dry matter:
- Colouring power (crocin), at 440 nm: the ability to dye.
- Flavour (picrocrocin), at 257 nm: the characteristic bitterness.
- Aroma (safranal), at 330 nm.
The categories
According to the summary of ISO 3632-1:2011, the specifications are as follows:
| Parameter | Category I | Category II | Category III |
|---|---|---|---|
| Colouring power, crocin (A 440 nm) | ≥ 200 | ≥ 170 | ≥ 120 |
| Flavour, picrocrocin (A 257 nm) | ≥ 70 | ≥ 55 | ≥ 40 |
| Aroma, safranal (A 330 nm) | 20 a 50 | 20 a 50 | 20 a 50 |
| Floral waste (max.) | 0,5 % | 3 % | 5 % |
| Foreign matter (max.) | 0,1 % | 0,5 % | 1,0 % |
In addition, moisture cannot exceed 12 % in threads and 10 % in powder, and artificial colourants must be absent in all categories.
The standard is reviewed periodically and some commercial sources mention a higher category in recent editions. Ask the laboratory to state which edition of the standard it applied.
How to read a certificate
A useful certificate must include:
- The batch number, which must match that of your shipment.
- The laboratory, ideally accredited under ISO/IEC 17025 for these tests.
- The crocin, picrocrocin and safranal values expressed on dry matter.
- Moisture and floral waste.
- The resulting category and the date of the analysis.
The date matters: safranal forms during drying and evolves over time, so an old analysis may not reflect the current state of the batch.
Signs of fraud
- Yellow or white styles mixed with the red stigmas: they add weight and lower the category.
- Threads from other flowers, such as safflower or calendula, dyed red.
- Artificial colourants: the standard requires their absence.
- Very cheap powder: ground saffron is easier to adulterate than threads.
Home tests, such as dropping a thread in water, are not reliable. The only guarantee is the analysis of the batch.
Taliouine saffron
Taliouine, in the Anti-Atlas, is Morocco's main saffron-producing area. Its saffron has recognition of origin in Morocco and is harvested by hand in autumn. As with any origin, quality depends on the batch: that is why we work with batch analysis.
Format and storage
For gourmet and gift shops, threads in a glass jar or airtight tin are the most common. Keep saffron in an airtight container, in a cool, dry, dark place, because light and moisture degrade colour and aroma.
Requirements to sell it in the EU
Saffron is a food: the contaminant limits of Regulation (EU) 2023/915 apply (for example, that of ochratoxin A for dried spices), as well as maximum pesticide residue limits and labelling rules. More detail in our guide to documentation to import spices.
Need saffron with batch analysis? Request a quote stating the category and format.
Sources
- Summary of the ISO 3632-1:2011 standard (iTeh Standards)
- «Quality and authenticity of saffron and sensory aspects», International Journal of Gastronomy and Food Science, 2024
Indicative information for professionals, reviewed on the date shown. Regulations change: confirm the requirements for your case with your regulatory or customs adviser.