ISO 3632 Saffron Grades Explained (Category I, II, III)
The quick answer: ISO 3632 is the international lab standard that grades saffron by three measurements: color (crocin), aroma (safranal), and flavor (picrocrocin). Higher numbers are better. Category I is the top band; a crocin color value above 190 qualifies, and premium saffron tests well beyond that. Raihan Saffron tests at 270+ crocin, firmly in Category I.
What does ISO 3632 actually measure?
An independent lab runs a sample through spectrophotometry and reports three values:
- Crocin (color): how deep and golden the color is. The headline number.
- Picrocrocin (flavor): the earthy, slightly bitter taste.
- Safranal (aroma): the honey-and-hay fragrance.
The three categories
- Category I: highest grade, crocin above ~190. The grade chefs reach for.
- Category II: mid-grade, crocin roughly 150 to 190.
- Category III: lowest standard grade, crocin roughly 110 to 150.
Why a 270+ crocin value matters
Color value is the truest single test of saffron quality, and it drives how little you need per dish. At 270+ crocin, Raihan's all-red Super Negin sits well inside Category I, so a small pinch delivers full color and aroma. That is the practical payoff of a high grade: you use less.
Why does grade affect price?
Top-grade saffron uses only the red stigma, hand-separated from each flower, with no yellow style padding the weight. More hand labor and less filler per gram means a higher grade costs more, and performs better.
See it in practice: how to spot fake saffron, then shop lab-graded Super Negin.
