standards to qualify it and fight fraud:

Since 1993 there are ISO standards that help fight fraud and help recognize quality saffron producers. Saffron is considered pure when it complies with the requirements set in ISO 3632 standard and no material has been added to the natural product.

In addition three chemical compounds are analyzed through this standard: the picrocrocine which gives the taste of saffron, the crocine for the color yellow-orange and the safranal, a volatile oil, which gives it its perfume.

The ISO 3632 standard establishes standard saffron categories. It offers four classes; From the weakest category IV to category I, the best. Safran samples are classified according to their concentration in picrocrocine, crocine and safranal, analyzes carried out in certified laboratories. The results make it possible to classify the safrans by quality according to the table below:


We directly select our saffron from Karima, producer in the Hérat region, Afghanistan. This saffron is category 1 (extra), analyzed and deer pure saffron by the ISO3632 standard with the following rates:

Crocine: 284 (color) /Picrocrocine 108 (Safeveur) /Safranal 43 (perfume)

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Epices Max Daumin

or 2017-2018 silver 2020-2021 bronze 2019 | National grocery trophy

Artisan producer of the Culinary College of France 2021