Why does Mongra grade saffron cost 3× more? We break down ISO 3632 grading, safranal content, and what truly sets Kashmiri saffron apart from Spanish and Iranian varieties.
Kashmiri saffron is prized for two things: its deep red threads and its signature floral aroma. The colour comes from crocin, a carotenoid pigment that gives saffron its golden hue when steeped in warm water or milk. The aroma comes from safranal, a volatile compound produced during drying and storage.
Mongra grade, often considered the premium grade, has a higher concentration of these compounds than lower-grade threads. ISO 3632 testing measures these values and helps distinguish saffron by colour strength, aroma, moisture, and purity. That is why a small pinch of true Kashmiri saffron can transform a dish both visually and aromatically.
For home cooks, the practical lesson is simple: buy whole threads, not powder, and use the right amount for a slow infusion. A good saffron bloom in warm water unlocks the colour and fragrance without sacrificing the essential oils.