The first factor and perhaps the most important factor to determine the quality of saffron is the trumpet head like saffron. In each branch of saffron, you can easily see that the head of each saffron branch has a trumpet-like shape, and the bigger this part of the trumpet is, that saffron has a higher coloring power.
Coloring power, It is very important to people, but not every color is good. The artificial color of saffron turns the water orange. While the real color of saffron in the first water should be yellow and then the water will turn orange. Trumpet like saffron is very important for export. Exported saffron must have this feature.
Dryness of saffron
The saffron branch is fragile. The second effective factor in determining the quality of saffron is its dryness. The saffron branch should not be bent. If you put it on your teeth, you should notice that the saffron branch breaks. If the saffron is soft and flexible, that saffron is not a good saffron at all and its coloring power is low.
The length of each branch of saffron
The longer the saffron branch, the higher its value. Maybe this feature is not observed in many saffrons that want to be used for personal consumption and it is not important. But the saffron that has this feature is very good. For bulk purchase and export, the case is different. One of the characteristics of exported saffron is that the saffron is long and not white.
Saffron smoothness
You may not believe it, but even the smoothness of saffron has an effect on its price. Whether saffron is really smooth or not has no effect on its quality, but it does affect its price. This criterion should not matter at all for a family that wants to use saffron itself, but it is very important for exporting saffron.
Saffron color
The brighter the saffron, the higher its value. The dark color of saffron (a color that resembles black) can mean that the saffron is old or collected late. The bright color of saffron is a way to identify the quality of exported saffron.
