Saffron is a precious spice derived from the vibrant red stigmas of the Crocus sativus flower. Each flower produces only three tiny threads, which are carefully hand-harvested and dried. Known for its rich golden color, distinct aroma, and subtle flavor, saffron has been used for centuries in cooking, traditional medicine, and even as a natural dye. It is one of the most valuable spices in the world due to the labor-intensive harvesting process and limited growing regions.

At Royal Gold Saffron, we offer only the highest grade of saffron—Super Negin—known for its long, thick, vibrant red threads and exceptional potency. Every strand is handpicked with care from family-owned farms, ensuring only the finest stigmas are selected. To guarantee purity, strength, and safety, our saffron is also lab-tested, meeting strict standards for quality and authenticity. The result is a luxurious spice that delivers unmatched color, aroma, and flavor—perfect for elevating every dish, drink, or wellness ritual.

Yes, all of our saffron is lab-tested to ensure it meets strict standards for purity, coloring strength (crocin), and freshness. We never use additives or artificial coloring.

While our saffron is grown naturally without harmful chemicals or pesticides, we are currently not certified organic. Certification is in progress, and we will update customers once it's official.

Sargol saffron is one of the most common and widely used types. It consists only of the red stigma tips, with no yellow or root parts. It’s also referred to as Sargalam, Sar Risheh, or Momtaz saffron.

Super Negin is a premium saffron variety made up of thick, straight, and unbroken red threads, free of yellow or white parts. The threads are densely packed, giving it more volume and a luxurious appearance. This makes it the most desirable—and expensive—saffron type. Climate, farming, harvesting, and drying methods all impact its quality.

One kilogram of saffron flowers contains about 2,000 to 2,700 blossoms and yields around 2.7 to 3.7 mesghal (approximately 12.5 to 16.4 grams) of saffron—on average, about 3 mesghal.

Saffron is generally divided into five types:

• Negin

• Sargol

• Pushal (Poushal)

• Dokhtar Pich (Bunched saffron)

• White Saffron (Root or Cream)

The grade of saffron measures its coloring strength and quality, largely determined by a compound called crocin. The higher the crocin content, the more vibrant the color—and the better the saffron.

Saffron has a long shelf life but is not immune to expiration. If not stored properly, it can lose its aroma, color, and potency over time. Proper storage in a cool, dry, and airtight container is essential.

Yes. Moisture increases the weight of saffron, which can misrepresent its true value. As a result, moist saffron is usually priced lower than dry saffron.

Based on quality, saffron is ranked as follows:

1. Royal Super Negin

2. Negin

3. Sargol

4. Broken (Narmeh)

5. Pushal

6. Dokhtar Pich (Bunched)

The most expensive is Royal Super Negin, while Pushal is the most affordable.

High-quality saffron has a scent similar to vanilla and tobacco. Fresh saffron may smell slightly bitter due to picrocrocin, a compound that fades over time, allowing the sweet aroma to shine through.

Saffron can be used to flavor foods, drinks, and desserts. It’s also used in making natural food coloring and fragrances because of its vibrant color and aroma.