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Saffron

Saffron suppliers and sourcing guide

Saffron is the dried stigma of Crocus sativus, a sterile crocus grown mainly in Iran, with smaller crops in Spain, Afghanistan, Kashmir and Greece. Each flower gives three red stigmas that are picked by hand and dried, and some suppliers also sell extracts made with water or water-alcohol and dried on a carrier. Grades are set by coloring strength (crocin), bitterness (picrocrocin) and aroma (safranal), measured by UV-Vis under ISO 3632.

See suppliersWhat to ask for on the COA
Also known as
Crocus sativus · saffron stigma · saffron extract
Facts checked
November 2026

Forms and grades of saffron

Suppliers sell different products under the same name. Specify the one you need.

  • Whole stigma threads

    Dried stigmas graded by ISO 3632 category, with style content limited by grade.

  • Saffron powder

    Ground stigmas; harder to check for adulteration than threads.

  • Standardized extract

    Water or hydroalcoholic extract with declared safranal, crocin or picrocrocin levels by HPLC, used in capsules.

  • Color extract

    Water extract used to color foods.

What to check on the COA

Compare each result with your own specification when the lot arrives.

ISO 3632 parameters
Coloring strength, picrocrocin and safranal by UV-Vis absorbance at set wavelengths, with moisture and floral waste.
Marker assay (HPLC)
Crocins, picrocrocin and safranal by HPLC for standardized extracts.
Adulteration screen
Microscopy and HPLC to detect safflower, calendula, turmeric, synthetic dyes or added styles.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS, checked against the buyer's limits and any Prop 65 exposure targets.
Microbiology
Total plate count, yeast and mold, E. coli and Salmonella (often Staphylococcus aureus too).

Storage, lots and expiry

Storage and shelf life

Keep saffron in airtight, light-proof containers in a cool, dry place. Light, heat and moisture break down crocins and safranal, so coloring strength and aroma drop with poor storage. Suppliers give shelf life or retest dates, and ISO 3632 values are rechecked at retest.

Lots and expiry dates

Coloring strength and aroma vary by origin, crop year and drying, and adulteration risk is high. Record supplier lot, origin, ISO grade and harvest year, and test each lot rather than relying on supplier history.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 73.500 lists saffron, the dried stigma of Crocus sativus, as a color additive that may be used for coloring foods generally, consistent with good manufacturing practice.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 182.10 lists saffron (Crocus sativus) among spices and other natural seasonings and flavorings generally recognized as safe for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • 7 CFR 205.606 lists saffron extract color, derived from Crocus sativus, among nonorganically produced agricultural products allowed in products labeled organic when the organic form is not commercially available.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Saffron suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking saffron suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of saffron can brands buy?

Common forms include whole stigma threads, saffron powder, standardized extract and color extract. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for saffron include?

Expect iSO 3632 parameters, marker assay (HPLC), adulteration screen, heavy metals and microbiology, each with its method, specification and result for that lot.

How should saffron be stored?

Keep saffron in airtight, light-proof containers in a cool, dry place. Light, heat and moisture break down crocins and safranal, so coloring strength and aroma drop with poor storage. Suppliers give shelf life or retest dates, and ISO 3632 values are rechecked at retest.

What is the regulatory status of saffron?

21 CFR 73.500 lists saffron, the dried stigma of Crocus sativus, as a color additive that may be used for coloring foods generally, consistent with good manufacturing practice. 21 CFR 182.10 lists saffron (Crocus sativus) among spices and other natural seasonings and flavorings generally recognized as safe for their intended use. 7 CFR 205.606 lists saffron extract color, derived from Crocus sativus, among nonorganically produced agricultural products allowed in products labeled organic when the organic form is not commercially available.

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