Our Kashmiri Mongra saffron is lab-tested to ISO 3632-1 Category I, carries India's Geographical Indication (GI) tag for Kashmir saffron, and is FSSAI certified. This page explains what each certification actually means and how to check it yourself.
Lab Testing
Every batch is tested by the Quality Evaluation Laboratory – IIKSTC Pampore for the three markers defined in the ISO 3632-1 standard: Crocin (colour strength), Picrocrocin (flavour), and Safranal (aroma), plus moisture content. You can look up the exact result for the jar in front of you — batch number and all — on our verification page.
| Marker | What it measures | Our typical result | ISO 3632-1 Category I minimum |
|---|---|---|---|
| Crocin | Colour strength | 250+ | 190 |
| Picrocrocin | Flavour/bitterness | 70+ | 70 |
| Safranal | Aroma | 20–50 | 20–50 |
| Moisture | Freshness/shelf life | < 12% | < 12% (recommended) |
Want the full breakdown of what these numbers mean? See our saffron glossary for plain-language definitions of Crocin, Picrocrocin, Safranal, and the ISO 3632-1 category system.
GI Tag (Geographical Indication)
"Kashmir Saffron" was granted a Geographical Indication tag by India's GI Registry in July 2020. A GI tag is a legal certification, not a marketing label — it confirms saffron sold under the name "Kashmiri Saffron" was actually grown in the recognised Kashmir Valley region (the Karewa lands around Pampore, Kishtwar, Budgam, and neighbouring areas), and legally protects the name from being used on saffron grown elsewhere.
FSSAI Certification
As a food business operating in India, we hold FSSAI certification for the packaging, labelling, and sale of our saffron and other food products, in line with the Food Safety and Standards Authority of India's requirements.
Simple Tests You Can Try Before It Even Reaches a Lab
None of these prove authenticity on their own — a real lab test is the only certain method, which is why we publish one for every batch above. But they're a genuinely useful first check, and worth knowing since a lot of what circulates online about "spotting fake saffron" isn't accurate. These four are the ones actually grounded in how saffron's colour and flavour compounds behave.
The Water Test
Drop a few threads into a glass of room-temperature water or milk. Genuine saffron releases its golden colour gradually, over several minutes, without the threads themselves losing their red colour. If the water turns a deep red or orange almost immediately, or the threads themselves fade to pale/white quickly, that's a sign of an added dye rather than saffron's natural crocin content, which is soluble but releases slowly.
The Wet-Finger Test
Wet a thread slightly and rub it gently between two fingers for a few seconds. Genuine saffron leaves a yellow-orange stain. A red stain is the more telling sign of a dyed imitation — real saffron's colour compound doesn't stain red on skin.
The Taste Test
Real saffron tastes distinctly bitter and hay-like, never sweet. This is one of the more reliable checks, because a common adulterant — dyed corn silk or safflower (sometimes sold as "bastard saffron") — can be coloured to look convincing but has none of saffron's actual bitterness, since that comes from picrocrocin, a compound that's very specific to real saffron.
Look at the Threads Themselves
Genuine saffron threads are dry, slightly brittle, and trumpet-shaped — narrow at one end, flared at the other. They shouldn't feel oily or waxy to the touch; a waxy feel can mean the threads have been coated to add weight.
If you've run any of these on saffron you're unsure about, we're happy to take a look — but for the saffron you buy from us specifically, you don't have to guess: every batch's actual lab numbers are one click away below.
How to Check Your Own Jar
Every pack we ship carries a unique code. Enter it on our verification page to see the lab test result for that specific batch — the same Crocin, Picrocrocin, and Safranal numbers referenced above, tied to the jar you actually bought rather than a generic claim.