Editing Saffron (section)

===Types===

The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. Greek saffron produced in the town of [[Krokos]] is [[Protected designation of origin|PDO]] protected due to its particularly high-quality colour and strong flavour.<ref>{{Cite web|url=https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/eu-quality-food-and-drink/krokos-kozanis|title=Krokos Kozanis PDO |last=Bishop |first=Stephen|date=26 April 2018|website=European Commission|access-date=16 November 2018 |url-status=dead |archive-url= https://web.archive.org/web/20181117024010/https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/eu-quality-food-and-drink/krokos-kozanis |archive-date= Nov 17, 2018 }}</ref> Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is produced in small quantities.{{Sfn|Willard|2002|p=143}}{{Sfn|Willard|2002|p=201}}

Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.{{when|date=October 2016}} But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

Another is the "Mongra" or "Lacha" saffron of Kashmir (''Crocus sativus'' 'Cashmirianus'), which is among the most difficult for consumers to obtain.<ref>{{cite journal |last1=Vlahova |first1=Veselka |title=Saffron (''Crocus Sativus'') as an Alternative Crop in Sustainable Agricultural Systems. a Review |journal=Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development |date=2022 |volume=22 |issue=2 |page=778 |url=https://managementjournal.usamv.ro/pdf/vol.22_2/Art91.pdf |access-date=22 September 2022 |url-status=live |archive-url=https://web.archive.org/web/20220922221935/https://managementjournal.usamv.ro/pdf/vol.22_2/Art91.pdf |archive-date=22 September 2022 }}</ref> Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest.<ref>{{Cite web |last=Hassan |first=Firdous |date=2020-02-19 |title=Farmers Pitch For GI Tag For Kashmiri Saffron, World's Most Expensive Spice |url=https://www.indiaspend.com/farmers-pitch-for-gi-tag-for-kashmiri-saffron-worlds-most-expensive-spice/ |access-date=2022-03-11 |website=IndiaSpend |language=en}}</ref> In 2020, [[Kashmir Valley]] saffron was certified with a [[geographical indication]] from the Government of India.<ref>{{Cite web|date=25 July 2020|title=Kashmir's saffron gets GI tag|url=https://www.hindustantimes.com/india-news/kashmir-s-saffron-gets-gi-tag/story-N7VfEu6mG5vlti0lHr6MpN.html|access-date=27 July 2020|website=Hindustan Times|language=en}}</ref>