Saffron Extra Class is the highest quality class defined in the current ISO 3632-1:2025 standard.
Introduced with the third edition of ISO 3632-1 in 2025, Extra Class sits above Class I, Class II and Class III. Unlike loosely defined marketing terms such as “premium” or “super premium”, Extra Class is based on measurable requirements for saffron quality.
Saffron Extra Class is the highest quality class in ISO 3632-1:2025. The classification was introduced in the third edition of the standard and created a new quality level above the previously established Classes I, II and III.
The classification is based on analytical parameters used to assess key characteristics of saffron, including its colouring strength, bitterness and aroma-related compounds.
A saffron product should therefore not be described as Extra Class merely because of its origin, appearance, price or marketing positioning. The classification depends on measurable criteria defined by the applicable standard.
ISO 3632-1:2025 is the third edition of the international standard covering specifications for saffron. It was published in July 2025 and replaced ISO 3632-1:2011.
One of the most significant changes was the introduction of “Extra Class” into the saffron classification system. As a result, Class I should no longer automatically be described as the highest ISO saffron class when referring to the current 2025 edition.
Extra Class is not a marketing label invented by saffron sellers. It is a defined classification introduced in the current ISO standard.
The updated Eurofins report AR-733-2025-00206306-02, dated 24 August 2026, records the following assessment criteria for sample L2025-01.
| Quality parameter | Criterion in the Eurofins report | What it indicates |
|---|---|---|
| Crocin / colouring strength | ≥ 230 | Colouring strength |
| Picrocrocin / bitterness | ≥ 80 | Characteristic bitterness |
| Safranal | 20–50 | Aroma-related parameter |
| Moisture — threads | ≤ 12% | Moisture control |
| Moisture — powder | ≤ 10% | Moisture control |
These parameters should not be interpreted independently as a complete measure of saffron quality. Classification requires consideration of the applicable specifications as a whole.
Crocin is associated with saffron's characteristic colouring strength. A higher analytical value reflects stronger colouring capacity under the specified test method.
The Eurofins assessment records a minimum colouring-strength value of 230 for Special Grade.
Picrocrocin is associated with saffron's characteristic bitter taste and is another important analytical parameter used in saffron quality assessment.
The Eurofins assessment records a minimum bitterness value of 80 for Special Grade.
Safranal is an important aroma-related compound associated with saffron's characteristic fragrance.
The Eurofins assessment records a Safranal range of 20–50. The result for batch L2025-01 is 30 ± 3.
A single high Crocin, Picrocrocin or Safranal result does not by itself establish the overall quality class of a saffron product.
This distinction became particularly important after the publication of ISO 3632-1:2025.
Under the earlier classification system, Class I was commonly described as the highest saffron quality category. The 2025 revision introduced Extra Class above Class I.
This means that older websites, product descriptions and articles that still describe Class I as the highest possible ISO classification may be referring to an earlier edition of the standard.
Eurofins assessed the submitted saffron sample from batch L2025-01. Based on the analyses performed, the report states that this sample meets the requirements for Special Grade under ISO 3632-1:2025.
The updated Eurofins report for batch L2025-01 records the classification using the wording “Special Grade”. In ISO 3632-1:2025 itself, the official English class designation is “Extra Class.”
Why is the complete laboratory report not published here?
The laboratory report is subject to publication conditions. For this reason, Saffrona does not reproduce the complete report or publish individual scanned pages from it.
Instead, the relevant analytical results, report identifiers and laboratory information are presented here transparently so that the basis of the classification can be understood.
Afghanistan, particularly its western saffron-growing regions, has developed into an important origin for high-quality saffron.
However, geographical origin alone does not establish an ISO quality class. For Afghan saffron, measurable classifications such as Extra Class can help distinguish verified analytical quality from broad claims based only on origin, appearance or commercial positioning.
For producers and professional buyers, measurable quality can also strengthen traceability, quality assurance, comparability and access to international food markets.
Saffrona's saffron originates from family-run production structures in western Afghanistan.
We work directly with locally managed saffron farms, including farms managed by women, and connect traceable origin with laboratory-based quality assessment for the European market.
Our approach combines origin and agricultural experience with batch-specific quality control so that quality is not simply described, but can be measured, traced and verified.
Saffron Extra Class is the highest saffron quality class defined by ISO 3632-1:2025. It was introduced with the third edition of the standard in 2025 and sits above Classes I, II and III.
Under ISO 3632-1:2025, the highest saffron quality classification is Extra Class.
Yes. Under the current ISO 3632-1:2025 classification, Extra Class is positioned above Class I.
No. Extra Class and Class I are separate classifications under the current standard. Extra Class is the higher of the two.
Not necessarily. “Premium” is commonly used as a marketing description, whereas Extra Class refers to a defined ISO quality classification.
The relevant minimum Crocin / colouring-strength value for Extra Class is 230.
No. Crocin is only one of several quality parameters. Classification must consider the applicable requirements as a whole.
No. Origin alone does not determine the ISO classification of saffron. Afghan saffron must meet the applicable analytical and quality requirements to qualify for a particular class.
Saffrona batch L2025-01 was laboratory evaluated and classified in the highest quality level corresponding to Extra Class under the current standard.
No. ISO develops and publishes standards. Testing and product assessment are performed by laboratories or other competent bodies using the applicable methods and specifications.
General information about the standard and batch-specific laboratory information are distinguished below.
Spices — Saffron (Crocus sativus L.) — Part 1: Specification. Third edition, published July 2025.
Batch-specific analytical data presented on this page are based on Eurofins WEJ Contaminants GmbH report AR-733-2025-00206306-02, dated 24 August 2026.
The saffron quality analysis was performed through Eurofins Analytics France – Authenticity.
ISO 3632-1:2025 uses the official English designation “Extra Class.”
The updated Eurofins report for the Saffrona batch uses the wording “Special Grade.” This page uses “Extra Class” when referring to the classification terminology of ISO 3632-1:2025.
Saffrona combines traceable Afghan origin with laboratory-based quality assessment and direct cooperation with saffron-producing communities.
