- Scientifically the most important factors in evaluating the quality of saffron are crocin, picrocrocin and saffranal.
- Crocin is the one which is measured, because it is a precursor to the other compounds, which together produce the three things Chefs all around the world are looking for : AROMA (Saffranal), Flavor (Picrocrocin) and Color (Crocin).
- Pure Red Stigmas will always measure higher on the coloring scale.
- The ISO has recommended coloring strength between 190-200 for a fine quality saffron.
Bridging Borders: Celebrating Our Global Collaborators!
At Kong Posh Industries, we cherish our collaborators across the globe. Together, we foster innovation, share knowledge, and drive excellence in the saffron industry. Our diverse partnerships enhance our capabilities, enabling us to deliver the finest Kashmiri saffron. Thank you for your commitment to quality and collaboration, making our vision a reality!
