Super Negin Saffron
Iran’s highest saffron grade: long, thick, all-red threads of intense colour and aroma.
HS 0910.20Details & enquiry
Saffron · product guide
Persian Saffron
Each autumn, the crocus fields of Khorasan bloom for a few short weeks and are picked by hand at dawn. It takes the stigmas of well over a hundred thousand flowers to make one kilo of saffron — the most precious spice in the Persian kitchen.
In short
Persian saffron is the dried red stigma of the Crocus sativus flower, grown mainly in Iran’s Khorasan region. Iran produces roughly 90% of the world’s saffron. Grades depend on which part of the thread is kept: Super Negin and Negin (long, all-red, trimmed threads), Sargol (all-red tips), Pushal (red with a little yellow style) and Bunch or Dasteh (whole threads).
- Botanical name
- Crocus sativus
- Main origin
- Khorasan — Qaen, Torbat-e Heydarieh, Gonabad
- Harvest
- Late October – November
- World share
- Iran grows ≈ 90% of the world’s saffron
- Traditional unit
- 1 mesghal = 4.608 g
Products
Explore saffron
These are product types in our developing range. Ask us about current availability, origin, grade and packing before ordering.
Sargol Saffron
All-red saffron tips with strong colour and aroma — the everyday cook’s choice.
HS 0910.20Details & enquiry
| Product | Grades | Packaging | MOQ | Supply | HS code |
|---|---|---|---|---|---|
| Super Negin Saffron | Super Negin | Discuss available packing | Confirm on enquiry | Seasonal | 0910.20 |
| Sargol Saffron | Sargol · all-red | Discuss available packing | Confirm on enquiry | Seasonal | 0910.20 |
Buyer’s guide
Persian saffron grades, explained
Persian saffron grades describe how the stigma is cut. The more of the pale yellow “style” that is removed, the higher the colouring strength per gram.
| Grade | What it is | Colouring strength | Best for |
|---|---|---|---|
| Super Negin | Longest, thickest all-red threads, trimmed and straight | Highest | Gifting, finishing dishes |
| Negin | Long all-red threads | Very high | Rice, tahdig, desserts |
| Sargol | All-red tips; shorter, some broken | Very high | Everyday cooking |
| Pushal | Red stigma with 1–3 mm of yellow style | High | Stews, teas |
| Bunch (Dasteh) | Whole thread with style, tied in a bundle | Medium–high | Infusions, tradition |
Bloom it first
Grind a pinch of threads with a sugar cube in a mortar, add 2–3 tablespoons of hot (not boiling) water or an ice cube, and let it steep for 10–20 minutes. Blooming releases far more colour and aroma.
How much to use
About 0.1 g — roughly 20 threads — perfumes and colours rice for four. Saffron is strong: more is not better, and too much tastes bitter.
Spotting real saffron
Real threads release a golden-yellow colour slowly in water and stay red themselves. Each thread flares into a small trumpet at one end. Fakes bleed red fast or fall apart.
Storage
Keep saffron airtight, dry and dark. It is best within a year and keeps good colour for two to three years.
Origin
Origins of our saffron
Qaen & Torbat-e Heydarieh
Eastern Iran’s Khorasan region grows the overwhelming majority of the world’s saffron. Each autumn the crocus fields around Qaen, Torbat-e Heydarieh and Gonabad bloom for just a few weeks, and the red stigmas are picked by hand at dawn. Nearby Birjand and Qaen also grow seedless barberries (zereshk).
- Signature
- Negin & Sargol saffron
- Bloom
- Late Oct – Nov
- Also grows
- Barberries (zereshk)
FAQ
Saffron: common questions
Why is saffron so expensive?
Each crocus flower has only three stigmas, and every one is picked and separated by hand. It takes roughly 150,000 flowers or more to make a single kilo of dried saffron.
What is the difference between Negin and Sargol?
Both are all-red. Negin keeps the whole long red stigma, neatly trimmed; Sargol keeps only the deep-red tips, so threads are shorter and more broken. Colour and aroma are similar — Negin simply looks more beautiful.
What is a mesghal?
A traditional Persian unit for weighing saffron and gold: 1 mesghal = 4.608 g. Saffron is still commonly sold and gifted by the mesghal in Iran.
How do I know saffron is pure?
Buy all-red threads rather than powder, check that colour releases slowly into water, and ask for lab results. Ask what documentation is available for the specific saffron being offered.
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