FAQs

What are the main grades of saffron?

The primary Kashmiri grades are Mogra, Lacha, and Zarda, while Persian saffron includes Negin, Sargol, and Pushal. Each grade varies in thickness, color strength, and aroma.

Kashmiri Mogra is considered the highest grade due to its thick stigmas, deep red color, and high chemical strength (crocin, safranal, picrocrocin).

Which saffron grade has the highest quality?

Which saffron grade dissolves fastest in water or milk?

Zarda saffron dissolves fastest due to its thin structure and higher yellow-style content, making it ideal for beverages and food coloring.

Is Lacha saffron better for cooking or desserts?

Lacha works well for both because of its long strands, balanced color and aroma, and natural aesthetic appeal in sweets, milk, and traditional cuisine.

Does the yellow style reduce saffron quality?

No. The yellow style is naturally part of the flower. Grades like Lacha and Zarda intentionally retain it. Only the chemical strength differs, not purity.

Why is Mogra saffron more expensive?

Mogra is the rarest and smallest yield among grades. It consists only of the topmost red stigmas, making it labor-intensive to produce and premium in chemical strength.

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