Saffron, scientifically known as Crocus sativus L, is a perennial, bulbous plant, and Iran is the largest producer of it in the world. Saffron is available in various forms such as threads, powder, and capsules. The main components of saffron include yellow compounds that are well-soluble in water (crocin derivatives), as well as bitter compounds like picrocrocin, which are especially beneficial for the stomach. It also contains fragrant compounds, the most important of which is safranal, which can constitute up to 1% of saffron. Additionally, saffron contains up to 10% fixed oil, about 13-10% moisture, and approximately 5% mineral compounds.
The primary and most important compounds of saffron are the yellow, bitter, and fragrant components, which are responsible for its therapeutic effects. The red color of saffron is mainly due to the presence of crocin. Crocin essentially determines the color strength of saffron. For a premium grade of saffron (such as superior quality saffron stigmas), the color strength (crocin) should be above 220. This characteristic and the redness of saffron have contributed to many counterfeit practices in the saffron industry.