Saffron Quality, Testing & Origin
Transparency From Herat to Your Jar
LAVIAAN believes saffron quality should be supported by documentation—not marketing language alone.
Our saffron is sourced from Herat, Afghanistan, and available quality documentation evaluates important physical, chemical and microbiological characteristics.
The reports presented on this page address different aspects of saffron quality. One certificate evaluates a saffron sample against ISO 3632-1:2010 quality specifications using ISO 3632-2:2010 test methods. A separate United States laboratory report provides microbiological results.
Origin: Herat, Afghanistan
Botanical name: Crocus sativus L.
Ingredient: 100% saffron
Artificial colorants: Absent in the tested quality sample
Product formulation: 100% saffron, with no added fillers
Testing: Quality and microbiological analyses available
Quality results:
| Characteristic | Reported result | Category I specification |
|---|---|---|
| Extraneous matter | 0.10% | Maximum 0.5% |
| Foreign matter | 0.01% | Maximum 0.1% |
| Moisture and volatile matter | 7.5% | Maximum 10% |
| Total ash | Not reported | Maximum 8% |
| Acid-insoluble ash | Not reported | Maximum 1.0% |
| Cold-water soluble extract | Not reported | Certificate displays 65 |
| Flavor strength — picrocrocin, A257 | 111.7 | Minimum 70 |
| Aroma strength — safranal, A330 | 33.5 | Range 20–50 |
| Coloring strength — crocin, A440 | 296.3 | Minimum 200 |
| Artificial colorants | Absent | Absent |
Microbial results:
| Analysis | Reported result | Method |
|---|---|---|
| Aerobic plate count | 40 CFU/g | APHA CMMEF Chapter 8 |
| Coliform | <10 CFU/g | AOAC 991.14 |
| E. coli | <10 CFU/g | AOAC 991.14 |
| E. coli O157:H7 | Negative /25 g | AOAC RI 031002 |
Quality at a Glance
296.3
Coloring Strength
The tested sample reported a coloring-strength value of 296.3, compared with the Category I minimum of 200 shown on the certificate.
111.7
Flavor Strength
The tested sample reported a picrocrocin-related flavor-strength value of 111.7, compared with the Category I minimum of 70.
33.5
Aroma Strength
The reported safranal-related aroma value of 33.5 falls within the stated range of 20–50.
0.01%
Foreign Matter
Foreign matter was reported at 0.01%, compared with the Category I maximum of 0.1%.
Absent
Artificial Colorants
The quality certificate reports artificial colorants as absent in the tested sample.
Coloring, flavor and aroma figures are spectrophotometric quality measurements on a dry-matter basis. They are not percentages or ingredient concentrations.
Understanding the Quality Documentation
ISO 3632 provides specifications and test methods for dried saffron in filament, cut-filament and powder forms.
Depending on the tests performed, saffron analysis may evaluate:
- Coloring strength, primarily associated with crocin
- Flavor or bitterness strength, primarily associated with picrocrocin
- Aroma strength, associated with safranal
- Moisture and volatile matter
- Extraneous floral material
- Foreign matter
- Artificial colorants
- Other physical and chemical characteristics
These measurements help evaluate the identity and quality characteristics of saffron. They do not establish that saffron prevents, treats or cures a medical condition.
ISO 3632 Quality Results
The following results were reported for saffron sample 004135 by the Department of Saffron Quality Control Laboratory of the Herat Directorate of Agriculture, Irrigation and Livestock.
Product identified on certificate: Saffron Filaments — Grade A
Sampling date: November 30, 2025
Results issued: December 2, 2025
Destination identified on certificate: USA
Specification referenced: ISO 3632-1:2010
Testing methods referenced: ISO 3632-2:2010 and AS 627:2015
The reported measurements fall within the Category I specifications displayed on the certificate for the characteristics tested and reported.
The certificate lists total ash, acid-insoluble ash and cold-water soluble extract, but no results were entered for those three characteristics. LAVIAAN therefore does not make a test-result claim for those measurements based on this certificate.
U.S. Microbiological Analysis
A separate sample of Afghan saffron underwent microbiological analysis in the United States through Certified Laboratories the Midwest.
Product: Afghani Saffron
Report number: 2525399
Laboratory number: 6493691
Project ID: CMW12467-2509-001
Lot/batch: LOT#46-H24-HAF/003940
Sample ID: 003940
Sample date: September 1, 2025
Received by laboratory: September 3, 2025
Report date: September 5, 2025
Arrival temperature: 22.4°C
The certificate reports the laboratory measurements above but does not provide acceptance limits or a general pass/fail determination. LAVIAAN therefore presents the results as reported without independently assigning a pass or fail designation.
What These Documents Establish
The available reports provide information about the specific samples tested, including:
- Physical saffron quality characteristics
- Coloring, flavor and aroma strength
- Moisture and volatile matter
- Extraneous and foreign matter
- Artificial-colorant findings
- Selected microbiological measurements
- Product and sample identification
- Testing dates and referenced methods
What These Documents Do Not Establish
These reports do not:
- Prove that every saffron batch will produce identical measurements
- Establish that saffron treats or prevents a medical condition
- Establish a therapeutic dose
- Demonstrate clinical effectiveness
- Replace individual allergy or medication guidance
- Guarantee that saffron is appropriate for every person
- Constitute FDA approval
- Mean that ISO itself endorses or certifies LAVIAAN
LAVIAAN saffron is offered as a culinary spice and everyday ritual ingredient—not as a treatment or replacement for professional medical care.