Mongra, Lacha, and Zarda are the three traditional grades of Kashmiri saffron, cut from the same stigma but differing in how much of the flower is included. Mongra is stigma-only and the strongest; Lacha keeps the yellow style attached; Zarda is the yellow style alone. Here's how to tell them apart and which one you actually need.
The Difference, At a Glance
| Grade | What it is | Colour & strength | Best for |
|---|---|---|---|
| Mongra | Pure red stigma, yellow style trimmed away by hand | Deepest crimson, strongest aroma and colour release | Cooking, health use, gifting — anywhere you want maximum strength per gram |
| Lacha | Whole strand — red stigma with the pale yellow style still attached | Good colour and aroma, diluted by the attached style | Budget-conscious buyers who still want genuine, unblended saffron |
| Zarda | Just the yellow style, trimmed off during Mongra production | Minimal colour, negligible flavour | Rarely sold as a standalone product; should never be mixed into Mongra or Lacha to add weight |
Why the Grade Matters More Than the Price Tag
Because Lacha includes the (lighter) yellow style, a gram of Lacha contains less actual pigment-and-aroma-producing stigma than a gram of Mongra — so it takes more Lacha to get the same colour and taste in a dish. That's normal and not a sign of a fake product; it's simply a different cut. What is a problem is Zarda mixed into Mongra to increase weight without increasing price accordingly — this is one of the more common ways "cheap Kashmiri saffron" gets padded. A quick way to check: genuine Mongra should be almost entirely deep-red threads with very little pale material mixed in.
How This Relates to ISO 3632-1 Grading
Mongra/Lacha/Zarda is the traditional Kashmiri cut — it describes which part of the flower you're buying. ISO 3632-1 Category I/II/III is a separate, lab-measured quality standard — it scores any saffron (regardless of cut) on Crocin, Picrocrocin, and Safranal content. In practice, well-processed Mongra saffron tests as ISO 3632-1 Category I, but the two systems aren't the same thing — see our saffron glossary for the full ISO breakdown, and our certifications page for our own lab results.
A Note on "A+", "A++", "A+++" Labels
You may see saffron marketed online as "A+" or "A+++" grade. These aren't real, standardised grades — there's no lab or certifying body behind them, unlike Mongra/Lacha/Zarda (a real traditional classification) or ISO 3632-1 (a real lab standard). Treat "A+++" as a marketing label, not a quality guarantee, and ask for the actual grade and lab report instead.
Which Should You Buy?
If you're cooking, using saffron for health purposes, or buying as a gift, Mongra is worth the higher price per gram — you use less of it per dish and get a stronger, more consistent result. Lacha is a reasonable choice if you're on a tighter budget and still want genuine, unadulterated Kashmiri saffron rather than a cheaper non-Kashmiri alternative. We sell Mongra only — see our full range of pack sizes.