The two parts of the standard, ISO 3632-1:2011 and ISO 3632-2:2010, specify test methods for the different categories of dried saffron included powder, filaments and cut filaments

how to find a method to detect high quality saffron?

Known as “red gold” and well known in cooking, saffron is the world’s most expensive spice. But, as an object of desire it can also be a victim of fraud. Low quality saffron is often traded on international markets, and the specifications for pure saffron are not always respected.

ISO 3632-2:2010 specifies test methods for dried saffron obtained from the Crocus sativus L. flower.

It is applicable to saffron: a) filaments and cut filaments; b) powder.

ISO standards for saffron

A number of ISO standards can help fight against fraud and help recognize quality saffron producers. Saffron is considered to be pure when it complies with the requirements of the standard ISO 3632 and when no external matter has been added to the natural product.

The two parts of the standard, ISO 3632-1:2011 and ISO 3632-2:2010, specify test methods for the different categories of dried saffron included powder, filaments and cut filaments.

what is ISO 3632?

Specifies the requirements for saffron obtained from the flowers of Crocus sativus Linnaeus. Is applicable to saffron in either of the following forms: in whole filaments as a loose, supple, elastic and hygroscopic mass of filaments, or in powder form.

How ISO 3632 helps to detect fraud?

The standards are useful for analyzing the strength of the spice’s flavour, aroma and colour as without these, the fake saffron has no culinary value. In addition, they help laboratories to detect if the saffron is pure or not, that is to say if foreign matters are detected in the product.

Fraud happens more often with the powdered saffron as less expensive spices can be added to increase the mass. Not drying the saffron properly is another way of pushing the price up, as of course the more humid the powder the more it will weigh, so the standard also helps determine the level of humidity. In addition, it recommends how the saffron should be packaged in order to protect it from environmental effects.