If you’ve ever stood in front of a shelf of saffron wondering which type to pick—or why one costs more than the other—you’re not alone! At Paidhu, we believe in choosing ingredients with intention. And when it comes to saffron, the origin truly makes a difference.

Let’s unravel the mystery of the world’s most precious spice: Kashmiri, Iranian, and Spanish saffron—how they differ in look, aroma, strength, and soul.

Kashmiri Saffron: The Deep Soul of the Himalayas

Where it grows: Pampore fields, Kashmir Valley, India
Variety: Mongra (the rarest & richest grade)

Kashmiri saffron is the crown jewel of the saffron world. Grown at a higher altitude with rich soil and crisp air, this saffron is thicker, darker, and packed with natural oils.

• Color: Deep crimson threads with a bold orange tip

• Aroma: Intense, earthy, and floral

• Flavor: Bold and full-bodied; you need just a pinch

• Why we love it: It’s highly potent, and adds a warm golden glow to milk, desserts, or biryani in seconds.

❝Fun fact: Kashmiri saffron has been awarded GI (Geographical Indication) tag—it’s not just saffron, it’s a heritage.❞

Iranian Saffron: The Global Leader

Where it grows: Khorasan region, Iran
Production: Over 85% of the world’s saffron

Iranian saffron is the most widely used saffron globally. It’s consistent, beautiful, and strong in pigment—perfect for large-scale use in culinary and cosmetic industries.

• Color: Bright red strands (often longer and thinner)

• Aroma: Mildly sweet and hay-like

• Flavor: Mellow, smooth, slightly sweet

• Why people choose it: It’s versatile and economical, with good coloring power (crocin content).

Ideal for those who want a balance between quality and quantity—especially in large kitchens or food brands.

Spanish Saffron: The Elegant European Touch

Where it grows: La Mancha, Spain
Type: Coupe (highest grade)

Spanish saffron is known for its smooth flavor profile and elegant aroma. Though it’s less intense than Kashmiri or Iranian, it brings a subtle luxury to paella and Mediterranean cuisine.

• Color: Reddish threads, often slightly curled

• Aroma: Delicate, warm, and aromatic

• Flavor: Subtle, refined, a slow charmer

• Why it stands out: Perfect for dishes that call for flavor layering without overpowering.

 So, Which Saffron is Best?

Honestly—it depends on your intention.

 Paidhu’s Pick?

We’re partial to Kashmiri Mongra saffron—its deep soul and richness reflect the very spirit of what we do at Paidhu. Nature’s rhythm, carefully handpicked, sun-dried, and wrapped in legacy. https://paidhus.com/