The Top 10 Most Expensive Saffron Varieties in the World

A spice so treasured that emperors, healers, and chefs have sought it for centuries. Yes, we are talking about saffron, the world’s most expensive spice.

However, we know exactly what comes to mind when you think of saffron; one place instantly stands out: Kashmir, right? Well, here’s something that might surprise you: Saffron is not just grown in Kashmir.

Undoubtedly, Kashmiri saffron is world-famous; nevertheless, some of the finest varieties come from different regions across the globe.

That’s why we have put together a list of the top 10 best saffron varieties in the world. And here’s the thing: not all saffron is the same. Some varieties stand out for their deep red color, others for their intense aroma, and a few offer the perfect balance of both.

So, which one is truly the best?

And how do you choose the finest saffron for your needs? Get to know the world’s top saffron varieties, because when it comes to saffron, only the best will do!

Saffron Quality Standards Set by ISO

Saffron’s quality is determined by several factors, including colour strength (crocin content), bitterness (picrocrocin), and aroma (safranal). To standardize saffron quality worldwide, the International Organization for Standardization (ISO) 3632 has classified saffron into different grades based on these chemical properties.

The grading system helps distinguish high-quality original kesar from lower-grade varieties, guaranteeing that buyers get what they pay for. Premium saffron, often deep red with minimal impurities, contains the highest concentrations of crocin, picrocrocin, and safranal. Lower grades contain more yellow floral waste and have weaker coloring and aroma.

Below is a detailed table outlining the ISO 3632 saffron grades:

ISO Grade	Crocin (Coloring Strength)	Picrocrocin (Bitterness)	Safranal (Aroma)	Filament Length	Colour	Moisture Content
Grade I (Highest Quality)	> 190+	> 70	>50	Longest, deep red stigmas	Deep red, intense colouring	< 12% (Filaments) < 10% (Powdered)
Grade II (Good Quality)	>150	55 – 70	20 – 50	Shorter red stigmas, some yellow parts	Moderate red with some yellow	< 12%
Grade III (Lowest Acceptable Quality)	>110	40 – 55	20 – 50	More yellow styles and floral waste	More yellow and light red	Higher moisture, close to 12%

Conditions Required for Saffron Cultivation

Saffron cultivation is possible only in specific regions where the climate and soil conditions are just right. The primary conditions required for saffron farming include:

Climate:

Saffron grows in semi-arid and Mediterranean climates with cold winters and hot, dry summers.

Soil:

Well-drained, loamy, or sandy soil rich in organic matter is best suited for saffron cultivation.

Altitude:

Flourishes well at altitudes between 1,000–2,500 meters above sea level.

Rainfall:

Requires moderate rainfall but is highly sensitive to excessive moisture and waterlogging.

Sunlight:

Needs long hours of sunlight for healthy growth.

10 Best Saffron Varieties You Should Know

10. Turkish Saffron (Safranbolu Saffron)

Turkish saffron, particularly from the Safranbolu region, holds a special place in the world of spices. This UNESCO-recognized region has a deep-rooted history in saffron cultivation. Once a major center of saffron trade during the Ottoman Empire, its production today is limited to a few villages.

Even with limited production, saffron farming in Turkey has great economic potential. With prices reaching up to $10,000 per kilogram, there is a possibility to revive and expand cultivation. This would not only preserve its heritage but also meet the growing demand both locally and globally.

Unlike other saffron-producing countries with formal grading systems, Turkish saffron is assessed based on thread length, colour intensity, and aroma. The best quality saffron has long, unbroken threads with a golden-yellow colour and a mild, earthy fragrance with delicate floral notes.

9. French Saffron (Gâtinais Saffron)

Though France is not a major saffron-producing country, its saffron is highly regarded for its taste and deep-rooted tradition. With a deep red colour from its high-grade crocin content, it offers a honeyed, earthy aroma and a well-balanced mix of sweetness and bitterness.

Historically, saffron was cultivated extensively in France, but production declined over time. However, in recent years, saffron farming has made a comeback in regions like Gâtinais and Lot. Local farmers are reviving this valuable spice using traditional manual techniques, further adding to its exclusivity.

Every autumn, the Saffron Festival takes place in Cajarc, a historic 13th-century village in the Lot region, located within the Causses du Quercy Natural Park. More than just an event, it’s a celebration of culture, community, and one of the world’s rarest saffron varieties. Locals and visitors gather to honour this historic spice, keeping its legacy alive for generations to come.

8. Azerbaijani Saffron

Azerbaijan has a long history of saffron cultivation, particularly on the Absheron Peninsula. The region’s ideal climate and fertile soil contribute to the exceptional quality of Azerbaijani saffron, making it one of the country’s most treasured agricultural products.

This saffron is highly valued for its deep red stigmas, delicate floral aroma, and crocin content ranging from 6% to 9%. It is organically processed and categorized based on thread length and purity, with the finest quality featuring long, unbroken red threads.

Beyond its culinary uses, saffron holds a special place in Azerbaijani culture. It is traditionally linked to celebrations and joyous occasions, which is why it is never used in dishes prepared for mourning or funerals. This deep-rooted tradition reflects the cultural importance of saffron, not just as a spice, but as a symbol of life, warmth, and prosperity.

7. Italian Saffron (L'Aquila Saffron)

Saffron has been cultivated in Italy since the 13th century, introduced from Spain by a Dominican friar of the Santucci family to the Navelli plateau in Abruzzo. The region’s unique karst soil, which prevents water stagnation, provides ideal conditions for saffron growth.

Italy is among the major European producers of saffron. Today, saffron is mainly produced in Abruzzo (L’Aquila), Sardinia (San Gavino Monreale), and Tuscany (San Gimignano), with Sardinia accounting for 60% of Italy’s saffron production.

Italian saffron is classified based on ISO 3632 standards, assessing its key chemical compounds.

Grade I: Represents the highest quality; over 82.1% of Italian saffron samples fall into this category.
Grades II & III: Lower concentrations of crocin, picrocrocin, and safranal result in diminished color, taste, and aroma.

The Protected Designation of Origin (PDO) certification for varieties like Zafferano dell’Aquila promises authenticity and adherence to traditional farming methods.

Despite its exceptional quality, Italian saffron remains a low-yield crop, contributing to its high market value. In Sardinia, saffron cultivation spans 40 hectares, accounting for 60% of Italy’s total production. However, saffron farming is highly profitable, with production costs of €98,435 per hectare and a net return margin of €172,680 per hectare.

6. Moroccan Saffron (Taliouine Saffron)

Morocco is the fourth-largest saffron producer in the world. Around 95% of Morocco’s saffron comes from Taliouine. This region, located at 800 to 1,800 meters above sea level, provides ideal conditions for saffron farming, with its warm, dry climate and well-drained soils.

The region’s sandy loam and calcareous clay soils enrich the quality of the saffron. Moroccan saffron, especially from Taliouine, is highly regarded for its high-altitude cultivation, honey-like fragrance, and high crocin content (7-9%).

Over the years, Morocco has significantly expanded its saffron production, increasing cultivation from 610 hectares in 2008 to 1,826 hectares in 2018. By 2030, the country aims to expand production further to 3,000 hectares, with a target yield of 13.5 metric tons per year.

While Morocco does not have a formalized grading system, its saffron is typically evaluated using ISO 3632 standards, which measure crocin (color), picrocrocin (bitterness), and safranal (aroma). Moroccan saffron is generally classified into two main grades:

Grade One: Consists of flat-shaped red stigmas, similar in quality to Iranian Super Negin saffron.
Grade Two: Known as “thread” saffron, with slightly lower color and aroma intensity, but still maintaining high quality.

Apart from ISO standards, Moroccan saffron is sometimes classified using traditional grading terms:

“All Red” or “Pure Saffron”: Composed entirely of red stigmas, signifying premium quality.
“Bunch” Saffron : A mix of red stigmas and yellow styles, bundled together. Though still valuable, it has a lower coloring strength compared to “All Red” saffron.

Research suggests that saffron grown at higher altitudes in Morocco tends to meet Grade I ISO standards, containing higher concentrations of crocin, picrocrocin, and safranal. This results in stronger color, richer flavor, and a more intense aroma, making Moroccan saffron one of the finest varieties available.

5. Greek Saffron (Krokos Kozanis)

Greek saffron, known as Krokos Kozanis, is one of the most valued saffron varieties in the world. It is grown exclusively in the Kozani region of Western Macedonia, Greece. Saffron farming in this area dates back to the 17th century, when Greek traders introduced the plant from Austria. Over time, the combination of Kozani’s favourable climate, fertile soil, and traditional farming methods has led to the production of exceptionally high-quality authentic saffron.

With a Protected Designation of Origin (PDO) status, Krokos Kozanis saffron is cultivated, harvested, and processed under strict guidelines to assure authenticity and premium quality. The Cooperative of Saffron Producers of Kozani, consisting of around 2,000 farmers from 40 villages, manages the entire production process, guaranteeing that each harvest meets rigorous quality standards. Depending on the season, annual production ranges from 6 to 12 metric tons, with a significant portion certified as organic.

4. Afghan Saffron

Afghan saffron, especially from Herat districts like Pashtun Zarghun and Zendeh Jan, has earned a reputation as one of the finest in the world. While saffron cultivation in Afghanistan dates back centuries, it gained momentum in the early 2000s as an alternative to opium farming.

Today, Afghanistan ranks among the top saffron-producing countries globally, with production increasing significantly in recent years. In 2024, the country produced 46 metric tons of saffron, making it the second-largest saffron producer worldwide. This rapid growth, combined with its unmatched quality, has helped Afghan saffron win multiple international awards for its purity, deep red colour, and rich aroma.

Afghan saffron is meticulously classified into different grades:

Negin:

The highest-grade saffron, consisting of three long, thick stigma threads attached together with minimal yellow style. It offers superior color and aroma, with an ISO reading typically exceeding 270.

Sargol (All Red):

Sargol translates to “top of the flower” and consists solely of unbroken dark red stigma strands, with the style completely removed. This grade offers a strong aroma and rich coloring capacity due to the high concentration of saffron’s active components in the stigmas. Its ISO reading typically ranges from 260 to 270.

Pushal (Mancha):

Pushal saffron includes red stigmas attached to a 1–3 mm portion of the yellow style. According to the ISO 3632 system, this type falls into the Grade II category, with a color reading of up to 250.

Bunch (Dasteh):

This grade consists of red stigmas bundled together with a significant amount of yellow style. It has relatively lower strength in both aroma and coloring potential, with an ISO reading of 70 to 75.

Konj (Konge):

Konj comprises only the yellow styles without the red stigmas. It has very little aroma and coloring potential, making it the least valuable grade of saffron.

Afghan saffron has received global recognition for its quality. It has been ranked among the world’s best saffron by the International Taste Institute in Brussels for three consecutive years. It has also been awarded three gold stars, achieving an impressive quality score of 90-100%, solidifying its position as one of the most sought-after saffron varieties in the market.

3. Spanish Saffron (La Mancha Saffron)

Spanish saffron, particularly the La Mancha variety, is one of the most highly regarded types of saffron in the world. The Protected Denomination of Origin (PDO) certification guarantees that it is cultivated, harvested, and processed in the La Mancha region of Spain, following strict quality standards.

The Castilla-La Mancha region, which includes Albacete, Ciudad Real, Cuenca, and Toledo, has a long history of saffron farming. The unique combination of climate and soil conditions plays a significant role in producing high-quality saffron with strong coloring and aromatic properties. Although Spain is one of the world’s largest saffron producers, La Mancha saffron is produced in limited quantities, making it more exclusive and valuable.

Spanish saffron is classified into different grades based on its quality:

Coupé:

The highest grade contains only red stigmas, ensuring the strongest color and flavor.

La Mancha:

Slightly lower than Coupé, with minimal yellow styles, maintaining excellent potency.

Rio:

A mid-tier grade, with a higher proportion of yellow styles, slightly reducing its intensity.

Standard & Sierra:

Lower grades, with more yellow floral waste, resulting in milder color and aroma.

2. Iranian Saffron (Persian Saffron): The World’s Most Widely Used

Iran is the undisputed leader in saffron production, contributing approximately 88% of the world’s supply. The Khorasan region produces some of the finest saffron globally. The combination of hot summers, cold winters, and well-drained soil creates the perfect environment for saffron cultivation, securing high-quality yields year after year.

To maintain quality and consistency, Iranian saffron is classified into different grades based on the part of the stigma used. The highest grade, Super Negin, consists of long, thick, deep red threads, offering maximum potency. Negin follows closely, providing strong color and aroma, while Sargol consists of only the red stigma tips, making it highly concentrated. Pushal includes both red stigmas and yellow styles, offering a more balanced yet still high-quality option. Lastly, Dasteh (Bunch) saffron contains the entire thread, including yellow portions, making it the least refined grade.

With an annual production exceeding 300 metric tons and exports valued at $115 million in 2023, Iran continues to set the standard for saffron and remains the most in-demand variety in the global market.

1. Kashmiri Saffron (India) – The World's Finest Quality

Kashmiri saffron is often considered the best saffron in the world. It is grown mainly in Pampore, known as the “Saffron Valley of Kashmir.” Kashmiri saffron received a Geographical Indication (GI) tag, a certification that protects its authenticity and origin. This recognition further establishes it as a premium spice on the global stage.

Its unparalleled quality, deep-rooted cultural significance, and superior taste keep it at the top of the saffron market. When it comes to saffron, Kashmiri saffron remains the gold standard.

Kashmiri saffron is categorized into three main types based on how it is processed and the part of the stigma used:

Mongra Saffron (Highest Quality):

This is the purest and most expensive form, consisting only of deep crimson stigmas. It has the strongest flavor, color, and aroma, making it ideal for gourmet dishes and medicinal use.

Lachha Saffron:

This type includes both red stigmas and yellow styles, offering a balance between affordability and quality. It is commonly used in everyday cooking and infusions.

Guchhi Saffron:

Similar to Lachha, but the stigmas are bundled together using a cloth thread.

To get 100% authentic Kashmiri saffron, make sure you buy from trusted local sellers online. Compare prices for a gram, ounce, or kilogram of saffron across different suppliers. Look for deep red strands, a strong aroma, and a slightly bitter taste.

Conclusion

Saffron is truly one of nature’s most luxurious gifts. While Kashmiri saffron remains the gold standard, other varieties from Iran, Spain, Afghanistan, and beyond have their own unique qualities that set them apart. Understanding saffron’s origins, grading, and quality factors can help you make a more informed choice when selecting the best saffron.

When buying pure Kashmiri saffron online, always choose authentic, high-quality varieties from trusted sources that guarantee purity and potency. Now that you know the top saffron varieties in the world, with Kashmiri saffron ranked No.1, it’s time to taste the finest.

Get the best Kashmiri Mongra saffron today from Kashmir Stuff!