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Saffron grades explained: Mongra, Lacha and Zarda
Why do two packs of Kashmiri saffron cost so differently? It comes down to which part of the flower you are buying. Here is what each grade means.
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Pick up two packs of Kashmiri saffron and you may find that one costs far more than the other. Often the difference is the grade, which tells you which part of the flower is inside the pack. Here is what the names mean.
A little botany first
Each saffron crocus has three crimson stigmas, joined at the bottom to a pale yellow stalk called the style. The red part carries almost all of saffron's colour, aroma and flavour. The yellow style carries very little.
Mongra
Mongra (sometimes spelled Mogra) is the top Kashmiri grade. Only the deep red stigmas are kept, and the yellow style is cut away. The threads are short, dark and very aromatic, so a small amount goes a long way. It is the most expensive grade because it takes the most careful work to prepare.
Lacha
Lacha is the whole stigma with some of the yellow style still attached. It is genuine saffron and perfectly good to cook with, but because part of every thread is the paler style, you need a little more of it for the same colour and aroma. It is usually priced below Mongra.
Zarda
Zarda is the yellow style on its own, separated from the red stigmas. It has little colour or aroma and sells for much less. It is not fake, but it should never be sold as premium saffron or mixed into it.
What about international grades?
Beyond Kashmir's traditional names, saffron is often tested against the international standard ISO 3632. A laboratory measures its colouring strength, bitterness and aroma and places it into a category, with Category I the highest. It is a useful check for traders, but at home your eyes, nose and a bowl of warm water already tell you a great deal: see how to spot real Kashmiri saffron.
Which grade should you buy?
- For kahwa, saffron milk and desserts, where saffron is the star, Mongra gives the cleanest colour and the strongest aroma from just a few threads.
- For large pots of rice or biryani, Lacha works well if you use a little more of it.
- Whatever the grade, buy whole threads from a seller who tells you the grade and the origin. A pack that just says "saffron" tells you nothing.
Our Kashmiri Saffron is hand-picked Mongra from Pampore. To see where it comes from, read the saffron harvest in Pampore.
The Qashvor Journal
Notes from Kashmir on saffron, dry fruits and the kitchen.
