Saffron/en: Difference between revisions

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Saffron is not all of the same quality and strength. Strength is related to several factors, including age and the amount of yellow style picked relative to red stigma, as colour and flavour are concentrated in the latter.

Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. ~~{{Citation needed|date=August 2023}}~~ Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.

Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.

In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard [[International Organization for Standardization|ISO]] 3632 after laboratory measurement of crocin (responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma) content. However, often there is no clear grading information on the product packaging and little of the saffron readily available in the UK is labelled with ISO category. This lack of information makes it hard for customers to make informed choices when comparing prices and buying saffron.

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The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. Greek saffron produced in the town of [[Krokos]] is [[Protected designation of origin|PDO]] protected due to its particularly high-quality colour and strong flavour. Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is produced in small quantities.

Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.~~{{when|date=October 2016}}~~ But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

Another is the "Mongra" or "Lacha" saffron of Kashmir (''Crocus sativus'' 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. In 2020, [[Kashmir Valley]] saffron was certified with a [[geographical indication]] from the Government of India.

@@ Line 75: / Line 75: @@
 Saffron is not all of the same quality and strength. Strength is related to several factors,  including age and the amount of yellow style picked relative to red stigma, as colour and flavour are concentrated in the latter.
-Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. {{Citation needed|date=August 2023}} Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.
+Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand.  Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.
 In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard [[International Organization for Standardization|ISO]] 3632 after laboratory measurement of crocin (responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma) content. However, often there is no clear grading information on the product packaging and little of the saffron readily available in the UK is labelled with ISO category. This lack of information makes it hard for customers to make informed choices when comparing prices and buying saffron.
@@ Line 94: / Line 94: @@
 The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. Greek saffron produced in the town of [[Krokos]] is [[Protected designation of origin|PDO]] protected due to its particularly high-quality colour and strong flavour. Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is produced in small quantities.
-Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.{{when|date=October 2016}} But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.
+Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.
 Another is the "Mongra" or "Lacha" saffron of Kashmir (''Crocus sativus'' 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. In 2020, [[Kashmir Valley]] saffron was certified with a [[geographical indication]] from the Government of India.