Saffron is tested in an independent laboratory according to a fixed, international standard ( ISO 3632 ) .

This includes, for example, measuring:

• Color intensity (Crocin)
  
• Fragrance/Aroma (Safranal)
  
• Taste (Picrocrocin)
  
• as well as purity (no diluted or adulterated saffron)
  

Short:

Laboratory testing according to DIN standards means that a neutral laboratory uses standardized tests to confirm how high-quality, genuine and unadulterated the saffron is.

In addition, we have our saffron microbiologically tested at Safranya – for example, for germs and impurities – so that you receive a safe and hygienically perfect product .

You can find the certificates here.

Saffron is one of the most labor-intensive spices in the world: hundreds of flowers are harvested by hand for just one gram, and the red stigmas are carefully separated. Safranya imports directly from Khorasan (Faruj, Iran) , selects high-quality Negin saffron, and has each batch tested in Germany according to DIN 3632 standards . This ensures high levels of crocin, picrocrocin, and safranal – the basis for intense color, aroma, and potency. Every package is hand-packed and sealed to preserve its aroma in Germany.

Cheaper offers (e.g., in grocery stores) are often of a lower grade , older or moister produce (more weight, less aroma), or without laboratory testing . Those who value verifiable quality, freshness, and transparency will find what they're looking for at Safranya.

You can also find a blog post on this topic: Why the purchase price of saffron is not the same as the selling price – A look behind the scenes at Safranya

The recommended maximum dose of pure saffron for healthy adults is up to 1.5 grams per day for a short period (maximum 6 weeks).

However, for daily, long-term consumption as a dietary supplement, amounts of 20 to 50 saffron threads per day are often recommended, especially for mood enhancement or stress relief.

Important: A dose above 5 grams can be toxic. When cooking, usually only a few strands (about 5 to 10) are used per dish for several people.

Read more in our blog post: Saffron - When does it become poisonous and why you don't need to be afraid

Saffron is safe for most people in normal cooking amounts, but certain groups should be cautious or avoid consuming it in higher doses (as a dietary supplement) or consult a doctor:

1. Pregnant and breastfeeding women: In high doses (over 5 grams), saffron can induce labor and increase the risk of miscarriage. The effects of normal supplement doses during breastfeeding are also not sufficiently researched.
2. People with bipolar disorder: Saffron may affect mood and trigger manic episodes.
3. People with certain heart problems: In very high doses, saffron can affect heart rate and blood pressure.
4. People with low blood pressure: Saffron can slightly lower blood pressure.
5. People taking blood-thinning medication: Saffron may have a mild blood-thinning effect and may enhance the effect of these medications.
6. People with known allergies to saffron or the crocus family of plants.

Conclusion: Saffron is safe when used in normal cooking amounts (a few threads). However, anyone wishing to consume larger quantities as a supplement, or who belongs to one of the aforementioned groups, should always consult a doctor .

The quality of saffron differs mainly according to the ISO standard 3632 , which measures the concentration of three ingredients:

1. Crocetin (color intensity): The higher the value, the more intense the golden-yellow color.
2. Picrocrocin (taste): The higher the level, the stronger the typical, slightly bitter taste.
3. Safranal (aroma): The higher the level, the more intense the fragrance.

Class I (Super Negin) is the highest quality. Visually, pure saffron is deep red and free of yellow or white stigmas .

Read more in our blog post: Saffron quality explained: What does "Negin" mean and what other types of saffron are there? A short guide

To optimally process saffron threads during cooking, you must soak them in liquid beforehand .

1. Soaking: Place the desired amount of saffron threads (approx. 5-10 per dish) into a small amount of hot, but not boiling, water, milk or broth .
2. Let it steep: Allow the threads to steep for at least 20 minutes (preferably 1 hour or longer) until the liquid has taken on an intense orange-golden color.
3. Add: Add all the liquid (including the threads) to the dish shortly before the end of the cooking time . This allows the saffron to fully develop its aroma, flavor, and color.

You can read more in our blog post: How should saffron threads be processed?

Here's how to brew saffron tea:

1. Heat water: Bring water to a boil and let it cool briefly (to about $80^\circ \text{C}$).
2. Soak saffron: Add 3 to 5 saffron threads per cup.
3. Pouring: Pour the hot water over the threads.
4. Steep: Let the tea steep for 5 to 10 minutes , until the water has turned a golden yellow color and the aroma has been released.
5. Sweeten to taste: It is often sweetened with rock sugar or honey.

See also our blog post: Recipes with saffron, Part II

Persian saffron (often classified as "Super Negin" or "Sargol") is considered the best, as it historically and scientifically achieves the highest values ​​of ISO standard 3632 Class I in terms of crocetin (color strength), picrocrocin (taste) and safranal (aroma).

This is due to the ideal combination of growing conditions, soil quality and traditional, careful harvesting and drying methods in Iran.

Read more in our blog posts: Saffron from around the world: origin, quality and why Iranian saffron is the best choice Why does our saffron come from Iran?