Saffron Grading System Explained (2026)

By Antonio Rodriguez · October 10, 2026

Understanding Saffron Grades

Saffron is graded based on three key chemical compounds: crocin (color), picrocrocin (taste), and safranal (aroma). The ISO 3632 standard classifies saffron into four categories.

Category I: Premium Quality

Category I saffron has a crocin content of 200 or higher, making it the most vibrant and expensive grade. This is what you find in specialty shops and high-end kitchens.

Category II Through IV

Lower categories have progressively less coloring power. Category II (170+), Category III (140+), and Category IV (110+) are typically used in commercial food production.

How to Read Lab Results

Reputable sellers provide spectrophotometric lab reports. Look for crocin, picrocrocin, and safranal values. Any seller who cannot provide these is likely selling inferior product.