Frequently asked questions

They are trade names for how saffron threads are cut and sorted. Super Negin and Negin are long, all-red threads with the style removed; Super Negin is the most strictly sorted. Sar Gul uses only the red tips, so threads are shorter. Pushal keeps a little of the paler style attached. Read our guide to saffron grades.

For gifts or dishes where the threads are seen, choose Super Negin or Negin. For everyday cooking and infusions, Sar Gul or Pushal offer good colour and value. If you are unsure, ask us and tell us how you will use it.

Each crocus flower has only three stigmas, and they are picked and separated by hand during a short autumn harvest. It takes a very large number of flowers to make a small amount of saffron.

Look for threads with a deep, even red colour and a fresh, strong aroma. In warm water, saffron releases its golden colour gradually. If anything about a product concerns you, ask the seller; we are happy to answer questions about ours.

Not at the moment. This website is a catalogue and enquiry service. Send an enquiry and we will confirm availability, options and a price directly with you.

Saffron prices depend on the grade, the quantity and the current harvest, and delivery costs depend on your destination. We confirm an accurate quotation for each enquiry rather than showing figures that may be out of date.

Yes. We welcome enquiries from restaurants, shops, distributors and other trade buyers. Tell us the grade, quantity and destination on our wholesale page or through the contact form.

We serve customers internationally. Delivery availability, timing and costs depend on the destination, so we confirm them during the enquiry. Some destinations may not be possible, and import rules vary by country.

It depends on the destination, the quantity and the delivery method. We will tell you what to expect for your order during the enquiry; we do not promise fixed delivery times.

Keep it in an airtight container, away from light, heat and moisture; a cool, dark cupboard is ideal. Keep it away from strong-smelling spices. See preparing and storing saffron.

Very little. A small pinch of threads, ground and steeped in warm water, is often enough to colour and scent rice for a family meal. Start small and adjust to taste next time.

Both work. Grinding a few threads with a pinch of sugar and steeping them in warm water releases colour and aroma more fully. Whole threads look beautiful scattered over a finished dish.

Saffron used in normal cooking amounts is a common food ingredient. Large amounts and concentrated supplements are different and can cause side effects. If you are pregnant or take regular medicines, speak to a doctor or pharmacist before using saffron supplements. Read saffron and safety.

Saffron has a long history in traditional medicine, and researchers are studying its compounds. However, most studies use standardised extracts or supplements rather than the amounts used in food, and saffron is not a treatment for any condition. Our research overview explains what is and is not known.