Types of Saffron | Iranian, Spanish, Persian Saffron Explained

If you're looking to buy saffron online, it's important to know the different types of saffron available, as well as the various uses for this prized spice. Saffron is derived from the dried stigmas of the saffron crocus flower, and it is known for its distinctive taste, aroma, and color. However, not all saffron is created equal, and different types of saffron vary in quality, flavor, and price. In this blog, we will explore the different types of saffron and what makes each of them unique.

Saffron Origin

Saffron is believed to have originated in Greece, but it is now grown in many different countries around the world. Iran is currently the largest producer of saffron, followed by Spain and India.

Types of Saffron

Saffron cannot be harvested everywhere and requires a special atmosphere, soil, temperature, and climate for its farming. Today, premium pure saffron is harvested only in some parts of the world. It is primarily cultivated in Iran but can also be found in some parts of Afghanistan, Spain, France, Greece, Italy, and India. As saffron is cultivated in different parts of the world, its variations are evident. So here we’ll explain the different types of saffron.

Iranian saffron, also known as Persian saffron, is considered to be the finest and most expensive saffron in the world. It is known for its deep red color, strong aroma, and unique flavor. It is also known for its bitter taste and is often used in savory dishes. As Iran produces 90% of the world’s saffron, there are many varieties of Persian saffron. Out of all the saffron varieties, Super Negin Saffron, Negin Saffron, Sargol Saffron, and Pushal Saffron are the premium ones.

Spain is the second-highest producer of saffron after Iran, but it only accounts for 4% of the total global production of saffron. Spanish saffron is another high-quality saffron that is popular in the culinary world. Spanish saffron has a milder flavor than Iranian saffron and is a popular choice for making paella. It has a bright red color and a slightly sweet aroma.

Afghan Saffron

Afghan saffron is a type of saffron that is grown in Afghanistan. Herat is the largest saffron-producing city in Afghanistan. Afghan saffron is thought to have better quality in colder regions, as saffron tends to grow better in cooler climates. It is used in a variety of dishes, including pilafs, soups, and stews.

Greek Saffron

It is to be believed that firstly saffron originated in Greece. Greek saffron is a type of saffron that is grown in the northern regions of Greece. Greek saffron is hand-picked and carefully processed, and it is used in a variety of dishes, including seafood, soups, and stews.

Kashmiri Saffron

Kashmiri saffron is grown in the Kashmir Valley of India and has a deep red color and a slightly earthy aroma. Kashmiri saffron is richer in flavor and has a crimson hue. Kashmiri saffron has 8.72% crocin content, which is more than Iranian saffron, which has 6.82% crocin content, which is why it is considered to be one of the best types of saffron in the world. It is used in a variety of dishes, including biryanis, curries, Kashmiri Kahwa, and desserts.