Sargol Saffron
This model of saffron is the most common type of saffron for use in food. Sargol saffron is obtained by sieving Dokhtar Pich saffron or Pushal saffron. This model is almost like Negin saffron and only the red part of the stigma of the saffron flower can be seen in it. In terms of quality, the strands of this saffron are not uniform and sometimes there are soft saffron or broken strands in it. The quality of this saffron in the 1st-grade model is high and this model is usually very suitable for export.
Pushal Saffron
If, when separating the saffron stigma from its flower, 1 to 3 mm of the style part is also separated, the saffron string will be two-colored (red with a white or yellow end). This model is called Pushal Saffron. The appearance quality of this saffron is lower than Negin and Sargol saffrons, but in terms of coloring, it has better quality compared to these two models and is one of the best types of Iranian saffron. Pushal saffron has three different models, including Ghalamdar pushal, normal pushal and weak pushal.
Bunch Saffron
If after separating the stigmas and style of the saffron plant, no changes are made in it and the strands are dried together and in bunches, saffron Dokhtar Pich or bunch saffron or red & white saffron is created. This saffron has a very good aroma due to a large number of saffron strands. This saffron has all the usable parts of the saffron plant at the same time and its different parts can be used for edible purposes (stigma) and medicinal purposes (style part).
