Bunch Saffron (Dasteh) consists of whole saffron threads both red stigma and yellow style offering a natural mix of color. About 75% is red and 25% is yellow-white. Though it has less coloring power than Negin, Pushal, or Sargol, it’s the most widely traded type among farmers.
![Saffron Bunch 125 g [ Grade 4 - Cardboard Can ]](https://essaffron.com/wp-content/uploads/2025/09/Saffron-Bunch-Grade-4-Cardboard-Can-125g.webp)
One of the types of Iranian saffron is cluster saffron. The Saffron Bunch – Grade 4 (Cardboard Can – 125 grams) is a high-quality, hand-picked saffron that is sourced from Iran and has a crocin level of min. 140, a strong aroma (28–50 safranal), and a unique flavor. It is ideal for use in high-end culinary applications and is carefully sorted and moisture-controlled (max. 12%) to ensure its quality and freshness. The product is packaged in a cardboard can to further protect and preserve its quality. It is available for wholesale purchase, making it a great option for bulk buyers, such as gourmet food suppliers, restaurants, and food manufacturers, who are looking for high-quality saffron. The packaging is also appropriate as it is 125 grams which ensures that buyers get enough saffron for use on a large scale. The Saffron Bunch – Grade 4 is exported worldwide, and it meets international quality standards to ensure that it is both authentic and fresh.
| Description | Dimensions (cm) | Net Weight | Gross Weight |
|---|---|---|---|
| Saffron in a Cardboard Can in Cardboard box | 11 × 16 | 125 g | ≈ 250 g |
| 12 Pcs in one Master box | 51 × 27 × 17 | 1.5 kg | ≈ 3.5 kg |
| 4 Master boxes in one Carton | 38 × 56 × 54 | 6 kg | ≈ 15.2 kg |
Esfedan Group is Iran’s largest saffron processing center since 1998. Production and processing is done under one roof: planting, harvesting, processing, drying and packing high quality saffron with the latest technology in all production stages. In addition, Esfedan is equipped with modern cold storages for storage of freshly harvested saffron flowers and over 14,000 m² of industrial facilities with specialized plants for grading, sorting, separating and drying saffron stigmas with the latest technology of the world. In addition, it has the best quality and freshness. Esfedan is the Popular Brand of Iran in Saffron industry.
Due to the high quality criteria and infrastructures of Esfedan, the record highest volumes of saffron exports from Iran in recent years have been exported, the company has been honored to have 21 national titles as Exemplary and Top Exporter.
Certifications: ISO 22000, FSSC 22000, HACCP, HALAL, Iran National Standard, Iran FDA Health Code
Transparency is the foundation of trust. In the table below, you can directly compare the precise laboratory results of our Saffron Bunch against the official grades defined by the global ISO 3632-2 standard and see the quality for yourself.
|
Test title
|
Acceptable |
Result of
tese |
Method
|
|||
| III | II | I | A+ | |||
| Extraneous matter (floral and plant waste),%Max | Max 5 |
Max 3 |
Max 0.5 |
Max 0.25 |
4.42 | ISO3632-2:2010 |
| Foreign matter from non-animals (other plants),%Max | Max 1 |
Max 0.5 |
Max 0.1 |
Max 0.1 |
0.06 | ISO3632-2:2010 |
| Moisture and volatile matter content | Max 12 |
Max 12 |
Max 12 |
Max 12 |
6.43 | ISO3632-2:2010 |
| Colouring strength (crocins) in 440 nm on a dry basis | Min 120 |
Min 170 |
Min 200 |
Min 230 |
140-170 | ISO3632-2:2010 |
| Taste Strenght (picrocrocin) in 257nm on a dry basis | Min 40 |
Min 55 |
Min 70 |
Min 80 |
65-100 | ISO3632-2:2010 |
| Safronal (Aroma Strenght) in 330 nm on a dry basis | Min 20 Max 50 |
Min 20 Max 50 |
Min 20 Max 50 |
Min 30 Max 50 |
28-50 | ISO3632-2:2010 |
| Extract solubility in cold water on a dry basis,%Max | Max 65 |
Max 65 |
Max 65 |
Max 65 |
56.63 | ISO3632-2:2010, ISO 9408 |
| Added color (Artificial colorants) | Negative | Negative | ISO3632-2:2010 | |||
| Total ash on a dry basis ,%Max | Max 8 |
Max 8 |
Max 8 |
Max 8 |
6.79 | ISO3632-2:2010, ISO 928 |
| Acid- insoluble ash on a dry basis, %Max | Max 1.5 |
Max 1 |
Max 1 |
Max 1 |
0.65 | ISO3632-2:2010 |
| Total count | Max=3*10^5/g | 3*10 | INSO 5271-2 | |||
| Escherichia Coli | Escherichia Coli Negative | Negative | INSO 2946 | |||
Saffron should be kept in a cool, dry place away from direct sunlight. Heat and humidity can cause the spice to lose its flavor, aroma, and color. Exposure to light can also cause saffron to lose its potency. Saffron should be stored in an airtight container to prevent exposure to air and moisture, which can cause the spice to mold or lose its fragrance. Store in a dark, opaque jar or ceramic container. Saffron can last up to 24 months from the packaging date when stored properly. However, the quality of saffron may deteriorate over time, and the vibrant color, aroma, and flavor may begin to fade as it approaches its expiration date.
| Nutrient | Amount |
|---|---|
| Energy (kcal) | 3.1 |
| Total Carbohydrate (g) | 0.653 |
| Dietary Fiber (g) | 0.039 |
| Total Fat (g) | 0.0585 |
| Saturated Fat (g) | 0.01586 |
| Monounsaturated Fat (g) | 0.00429 |
| Polyunsaturated Fat (g) | 0.02067 |
| Protein (g) | 0.1143 |
| Vitamin A (IU) | 5.3 |
| Vitamin B1 (mg) | 0.00115 |
| Vitamin B2 (mg) | 0.00267 |
| Niacin / Vitamin B3 (mg) | 0.0146 |
| Vitamin C (mg) | 0.808 |
| Calcium (mg) | 1.11 |
| Sodium (mg) | 1.48 |
| Iron (mg) | 0.111 |
| Magnesium (mg) | 2.64 |
| Phosphorus (mg) | 2.52 |
| Potassium (mg) | 17.24 |
| Zinc (mg) | 0.0109 |
| Sugar (g) | 0 |
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