Saffron

PRODUCT TECHNICAL DATA SHEET
"Super Negin" Saffron Threads
Origin Afghanistan – Premium Quality for the professional B2B market
Product Identification
Commercial Name
Saffron Threads "Super Negin"
Botanical Name
Crocus sativus L.
Type
Dried whole threads (trimmed stigmas)
Quality Category
Premium – Super Negin, compliant with ISO 3632 parameters (Category I, typical values). This classification represents the highest quality standard in the international saffron market, ensuring superior aromatic and chromatic excellence.
Intended Use
Food ingredient for professional use (B2B). Ideal for applications requiring maximum organoleptic quality and consistency in culinary performance.
Product Description
Super Negin saffron threads are obtained from the dried pistils of the Crocus sativus L. flower, following a meticulous processing method that preserves all the organoleptic characteristics of this precious spice. The flowers are strictly hand-picked in the early hours of dawn, when the concentration of active compounds reaches its optimal peak.
01
Manual Harvesting at Dawn
The flowers are picked with extreme delicacy during the coolest hours of the day
02
Manual Separation
The stigmas are separated from the calyx with artisanal precision
03
Precision Trimming
A selection and refinement process that ensures whole and uniform threads
04
Controlled Drying
Traditional method monitored to preserve aroma, color, and properties
The final product consists of long, intensely red threads, perfectly homogeneous, characterized by a distinctive aroma and a taste typical of the finest Afghan saffron. This superior quality makes it particularly suitable for use in various segments of the professional market.
Restaurants and HoReCa
Perfect for chefs and catering professionals seeking excellence and consistent quality in their culinary creations
Food Industry
Ideal for producers who require consistent volumes with certified quality standards and guaranteed traceability
Specialized Retail
Suitable for repackaging for the gourmet segment, where premium quality makes all the difference
Origin and Traceability
Country of Origin
Afghanistan – Globally recognized for producing saffron of exceptional quality due to ideal climatic and soil conditions.
Cultivation Area
Herat Province – A traditional area of excellence for the cultivation of Crocus sativus, where altitude and continental climate favor optimal plant development.
Harvest Season
October – November – Flowering occurs within a short period of the year, requiring timeliness and precision in manual harvesting.
Comprehensive Traceability System
Primary processing (harvesting and drying) is carried out directly in Afghanistan, ensuring the product's freshness and authenticity. Subsequently, selection and quality control are performed at affiliated facilities and accredited independent laboratories, ensuring compliance with the most stringent international standards.
Each batch is identified by a unique traceability code, which allows precise tracking from the specific harvest area to the final shipping point. This system ensures total transparency throughout the supply chain and enables efficient management in case of verification or recall needs.
Supply Chain Certification
The implemented traceability system meets the requirements of European and international food safety regulations, providing B2B customers with the necessary documentation for their compliance needs.
Composition
Ingredients
100% saffron threads (Crocus sativus L.)
Absolute purity without any additions or blending
Additives
None Added
100% natural product, without preservatives, artificial colors, or flavorings
GMO
Non-GMO Product
Does not contain and is not derived from genetically modified organisms
Certified Purity
The composition of our Super Negin saffron reflects our commitment to product quality and naturalness. It is a pure single-component ingredient, obtained exclusively from processing the stigmas of the Crocus sativus flower, without any chemical manipulation or addition of foreign substances.
This absolute purity guarantees food industry professionals an authentic ingredient with stable and predictable organoleptic characteristics, essential for standardizing recipes and ensuring the accuracy of nutritional declarations.
The absence of additives and non-GMO certification make this product ideal also for applications in the organic segment and for customers who require clean label ingredients, which are increasingly requested by the final consumer market. The simplicity of the composition also facilitates the management of labeling and mandatory declarations in destination countries.
Physico-Chemical Characteristics
The physico-chemical parameters of our Super Negin saffron are measured according to the international standard ISO 3632 (or equivalent accredited methods), which represents the technical reference for the qualitative classification of saffron worldwide. The indicative values reported position our product in the category of excellence.
250-300
Crocine
Color intensity (λ = 440 nm) – Superior coloring power
30-45
Safranal
Aroma (λ = 330 nm) – Intense and characteristic aromatic profile
90-115
Picrocrocine
Taste (λ = 257 nm) – Typical and balanced bitter flavor
Other Technical Characteristics
Analytical Documentation
Specific analytical values are provided, batch by batch, upon request, in the corresponding analytical sheet issued by the accredited laboratory. This documentation provides objective proof of the product's conformity to the declared standards.
A crocine content superior to 250 guarantees exceptional coloring power, ideal for applications where chromatic intensity is crucial. Safranal and picrocrocine values ensure a complete organoleptic profile, balanced between intense aroma and characteristic bitter notes. Controlled moisture between 8-10% represents the optimal compromise between microbiological stability and preservation of organoleptic properties during storage.
Organoleptic Characteristics
Appearance
Whole, long, and thin threads, perfectly dried with minimal breakage. The length and integrity of the threads are primary indicators of Super Negin quality, resulting from accurate harvesting and delicate handling.
Color
Intense, deep, and uniform red, with no significant yellow or white parts. This chromatic homogeneity testifies to the purity of the stigmas and the absence of non-precious floral parts.
Odor
Intense and characteristic aroma of high-quality saffron, with floral, slightly sweet, and earthy notes. Olfactory persistence is a distinctive sign of safranal concentration.
Taste
Bitter-aromatic taste profile, typical and distinctive of authentic saffron, without strange or metallic notes. The slightly bitter taste, given by picrocrocin, is balanced by sweet and complex nuances that gradually develop on the palate.
Foreign matter
Completely absent. The manual selection process and rigorous quality controls ensure a product free from any visible foreign material, in accordance with food safety standards.
Professional Sensory Evaluation
Organoleptic characteristics are evaluated by trained expert panels, using standardized methodologies that ensure objectivity and repeatability of analyses. Each batch undergoes rigorous sensory tests before being placed on the market.
The **organoleptic excellence** of our Super Negin saffron derives from the combination of optimal agronomic factors, timely harvesting, and controlled artisanal processing. These elements translate into an ingredient with constant and predictable performance, essential for professionals who require standardization and reliability in their productions.
The richness of the aromatic profile allows excellent results to be obtained even with small dosages, a factor that contributes to the cost-effectiveness of use despite the product's premium positioning. The total absence of foreign notes or organoleptic defects testifies to the care dedicated to every phase of the production chain.
Microbiological Characteristics
The microbiological parameters of our **Super Negin** saffron strictly comply with **Good Manufacturing Practices** (GMP) and the applicable legislation for dried spices, both at European level (EC Regulation 2073/2005 and subsequent amendments) and internationally. The low water activity (aw) typical of the dried product naturally contributes to microbiological stability.
For each batch, upon customer request, the results of specific microbiological analyses, performed by accredited laboratories according to ISO 17025 standards, are provided. The documentation includes all relevant parameters to ensure the food safety of the product.
Monitored Microbiological Parameters
Total Bacterial Count (TBC)
General indicator of the hygienic status of the product, maintained within limits compliant with international standards for premium quality spices.
Yeasts and Molds
Critical parameter for dried products, controlled through proper drying practices and storage in humidity-controlled environments.
Enterobacteriaceae / E. coli
Indicators of fecal contamination and inadequate hygienic practices, monitored to ensure absence or compliance with the most restrictive limits.
Specific Pathogens
Salmonella spp. and Listeria monocytogenes – **guaranteed absence** in the analyzed quantity according to reference protocols (generally 25g).
HACCP System Implemented
The product is managed within a rigorous **Hazard Analysis and Critical Control Points (HACCP)** system, which identifies, evaluates, and controls significant food safety hazards throughout the supply chain. This preventive approach ensures compliance with the most stringent regulatory requirements and minimizes risks for professional customers operating in diverse international regulatory contexts.
Specific microbiological limits can be agreed upon with individual customers based on their application needs or the requirements of the final destination market. The flexibility in customizing microbiological specifications represents added value for B2B partners operating in various international regulatory contexts.
Allergens
Allergens as ingredients
None
Pure saffron is allergen-free (EU Reg. 1169/2011).
Cross-contamination
To be assessed
Depends on the facility and products processed.
Allergen management in the supply chain
Pure saffron does not contain allergens, but the risk of cross-contamination is crucial during packaging, especially if the facility processes other allergenic products.
Common sources of cross-contamination in spices include:
Tree nuts (e.g., almonds, walnuts)
Peanuts
Sesame
Mustard
Celery
Other allergens present in the facility
Example declaration
"May contain traces of tree nuts, peanuts, and sesame"
The wording must be adapted to the facility's reality and risk assessment.
For each batch, we provide complete allergen documentation (absence in ingredients and traces from cross-contamination), essential for B2B labeling.
Our allergen management system includes:
Allergen mapping in the facility
Validated cleaning and sanitation procedures
Physical or temporal segregation of processing
Continuous staff training
Periodic analytical testing
Indicative Nutritional Values
Note: Saffron is used in small quantities (0.1-0.5 g/serving). The nutritional values per 100 g are indicative and have little impact on the nutritional intake of the dish. Data can be updated with specific analyses.
Detailed Nutritional Table (indicative values per 100 g)
Micronutrients and Bioactive Compounds
Rich in:
Carotenoids (crocin, crocetin) – color and antioxidants
Safranal – characteristic aroma
Picrocrocin – bitter taste
Vitamins (C, B1, B2, B6)
Minerals (manganese, iron, potassium, magnesium)
It is recommended to confirm and update nutritional values through specific analyses on batch samples, especially for precise labeling. Accredited laboratories can provide comprehensive analyses (EU Regulation 1169/2011 or equivalent).
Packaging
Standard Bulk Formats Available
500g Format
Sealed container of 500 grams, ideal for fractional quantities or product testing before larger orders.
1kg Format
Sealed container of 1 kilogram, optimal for artisanal laboratories, small industries, and the HoReCa channel.
The primary containers are made of food-grade materials, compliant with CE Regulations 1935/2004 and 10/2011. The airtight seal ensures protection from humidity, oxygen, and contamination. Sealing under controlled conditions preserves freshness and organoleptic properties.
Outer Packaging
The primary containers are placed in cartons suitable for international transport, designed to withstand mechanical stress and multimodal transport (road, sea, air).
Secondary packaging characteristics:
High-strength corrugated cardboard
Reinforced shock protection
Additional barrier against light and moisture
Clear labeling for identification
Optimized stackability for storage
Minimum Mandatory Labeling
Each package contains the following information:
Product Name (Super Negin Saffron Threads)
Net Weight (grams or kilograms)
Country of Origin (Afghanistan)
Lot Number (for traceability)
Production Date / Packaging Date
Expiration Date / Best Before Date (TMC)
Storage Instructions
Any regulatory information required by the Country
Label Customization
Customized labels with client logo or additional information can be arranged, in compliance with regulations. Supports branding needs for private labels.
The adopted packaging system ensures maximum product protection throughout all distribution phases. Attention to sustainability leads to prioritizing recyclable materials and optimizing volumes to reduce transport impact.
Storage and Shelf Life
Storage Location
Store in a cool, dry, and well-ventilated environment, away from direct heat sources (radiators, ovens, direct sunlight) and high humidity areas.
Ideal Temperature
Recommended range: 15–20 °C. Higher temperatures can accelerate the degradation of volatile components (safranal), while excessively low temperatures in humid environments can cause condensation upon opening.
Protection from External Agents
Keep the product away from direct light (which degrades the carotenoids responsible for color), humidity (which can promote microbial growth), and strong odors (saffron is highly hygroscopic and easily absorbs external odors).
Management After Opening
Hermetically seal containers after each use, preferably using airtight sealing systems. Avoid prolonged exposure to ambient air.
Guaranteed Shelf Life
3-5
Years
Shelf life in original, unopened packaging, maintaining the specified conditions correctly
The shelf life of 3-5 years from the packaging date applies to the product stored in unopened packaging and under the optimal conditions specified. This period is determined based on stability studies that evaluate the evolution of physico-chemical and organoleptic parameters over time.
Storage and Shelf Life
The expiration date (or minimum durability date - MDD) is clearly indicated on the label of each package, guaranteeing the freshness and conformity of the product.
Factors Influencing Shelf Life
Exposure to Light
Light, especially UV light, can degrade the carotenoids responsible for color and alter the organoleptic properties of saffron.
Environmental Humidity
Saffron is hygroscopic and easily absorbs moisture, which can promote the growth of molds and bacteria and dilute its active components.
Temperature
High temperatures accelerate chemical oxidation reactions and the volatilization of aromatic compounds, reducing saffron's potency.
Oxygen
Prolonged contact with air and oxygen can cause the oxidation of sensitive compounds, leading to a loss of aroma and color.
Quality Control During Storage
We adopt the FIFO (First-In, First-Out) principle for warehouse management, ensuring that older batches are shipped first, minimizing the risks of deterioration.
Appropriate management of storage conditions is fundamental to preserving the optimal quality of saffron, maintaining its color, aroma, and organoleptic properties throughout its shelf life.
How to Use
For food use only – The product is exclusively intended for use as a food ingredient in culinary, industrial, or artisanal preparations.
Dosages and applications
The quantity of saffron to use varies significantly depending on several factors: the type of preparation, the desired aromatic and chromatic intensity, the volume of the recipe, and the preferences of the end consumer. Given the organoleptic power of our Super Negin saffron, excellent results can be obtained even with small dosages.
0.1g
Minimum Dosage
For delicate dishes or for 4 servings of risotto
0.3g
Standard Dosage
For classic preparations with marked aroma and color
0.5g
Intense Dosage
For recipes requiring maximum organoleptic expression
These values are purely indicative and must be adapted through specific tests on the final recipe. It is always advisable to perform preliminary trials to determine the optimal dosage that balances cost, aromatic intensity, and target market preferences.
How to Use
To maximize the release of aroma, color, and flavor from our Super Negin saffron, the following preparation techniques are recommended:
Preliminary Grinding
For optimal yield, finely grind the dry stigmas just before use (mortar or coffee grinder). This breaks the membranes and facilitates the release of active compounds.
Liquid Infusion
After grinding, infuse the saffron in hot liquid (water, broth, milk, or alcohol) for at least 20-30 minutes. Crucial for extracting color and flavor. Can be prepared in advance.
Gradual Incorporation
Add the infused liquid to the culinary preparation towards the end of cooking to preserve the volatile aroma. Stir gently to distribute color and flavor evenly.
Storage
After opening, store saffron in an airtight container, away from light and humidity, and consume within 6 months to maintain quality.
Main applications in the professional sector
The versatility of our saffron makes it a prized ingredient in various industrial and artisanal applications that require intense color, flavor, and aroma:
Catering
For haute cuisine: risottos, paella, sauces, soups, and desserts, where saffron is the protagonist.
Baking and pastry
In desserts, specialty breads, biscuits, and creams, it imparts a golden color and unique flavor.
Beverages and liqueurs
Used for infusions, teas, syrups, and in the production of artisanal liqueurs and bitters.
Food industry
As a natural coloring and flavoring agent in baked goods, dairy products, preserves, and prepared foods.
Its versatility and the intensity of its organoleptic properties make it indispensable for chefs, pastry chefs, and food producers seeking excellence.
Warnings
⚠️ Professional Use Only
This product is intended exclusively for professional users such as food industries, artisanal laboratories, commercial and collective catering facilities, and food processing operators.
Usage Precautions
Safe Storage
Keep out of reach of children. Although a food product, it must be stored in areas restricted to authorized personnel.
Packaging Integrity
Do not use if the packaging is damaged or tampered with. Always check the sealing and integrity of the container before use. In case of doubt, contact the supplier.
Compliance with Storage Conditions
Strictly follow the storage instructions indicated on the label and in this technical data sheet to ensure the quality and safety of the product.
Traceability and Documentation
Retain all lot-related documentation (certificates of analysis, shipping documents) to ensure complete traceability throughout the supply chain.
Professional User's Responsibility
The professional user is responsible for:
Assessing the suitability of the product for the intended use
Complying with applicable local regulations
Implementing adequate HACCP procedures
Training personnel on correct usage
Properly managing stock rotation (FIFO)
Correctly labeling final products
Warnings
Regulatory Compliance
The production and marketing of our saffron comply fully with the most stringent European regulations regarding food safety and hygiene. Specifically, we adhere to the requirements established by:
Regulation (EC) No 178/2002: Establishes the general principles and requirements of food law, establishes the European Food Safety Authority (EFSA), and lays down procedures in matters of food safety.
Regulation (EC) No 852/2004: On the hygiene of foodstuffs, which obliges food business operators to put in place and implement procedures based on the HACCP (Hazard Analysis and Critical Control Points) system principles.
Compliance with these regulations guarantees a safe, traceable, and high-quality product, suitable for the professional market.
Contact Information
For any clarification, technical assistance, or reporting related to our saffron, please contact our customer service at [Phone Number] or via email at [Email Address].
For more efficient handling of your request, please always provide the product's batch number, which can be found on the package label. This will allow us to quickly trace all information related to production and quality controls.
Concluding Note: This technical data sheet is subject to revisions and updates by [Your Company Name] without prior notice. It is recommended to always consult the latest version available on our website or by requesting it directly from customer service.