Persian Saffron

Persian saffron or Iranian saffron commonly known as “red gold” is the most expensive and sought after spice in the world! It is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength.

Saffron is derived from the flower saffron crocus, which is native to Asian and European countries. Saffron extract is a natural supplement, made from the saffron crocus. This flower is rather hard to cultivate and harvest, which has made saffron fairly expensive.

The dried stigmas, threadlike parts of the flower, are used to make saffron spice. It is extracted by removing the long, fibrous threads from the crocus flower and drying them and is often used in cooking to add aroma and flavor.

Saffron is widely used in Persian, Indian, European, Arab, and Turkish cuisines.

Saffron has been used to help alleviate a number of health problems and has been used in traditional Persian medicine for centuries as a treatment for insomnia and anxiety.

The Saffron has also been found to reduce appetite. It also has uses as a natural health remedy and beauty aid and is considered one of the best herbs for skin ailments.

It can be used for dry skin, hydrating creams, scrubs and facial mask as well as a skin lightener, cleanser and toner.

Iran

The capital for saffron production is Iran, and the tradition dates back over 3,000 years. Iran produces over 90% of the 250 tons produced worldwide each year.

“Safronum” comes from the Persian intercessor “Zaferan”. Classical Persian is the first language in which the use of saffron in cooking is recorded, with references dating back thousands of years.

Saffron Quality

Saffron is not all of the same quality and strength.

Strength is related to several factors including the amount of style picked along with the red stigma. The age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the color and flavor are concentrated in the red stigmas.

Grades of Iranian saffron are:

• “sargol” - red stigma tips only, strongest grade
• “pushal” or “pushali” - red stigmas plus some yellow style, lower strength
• “bunch” – red stigmas plus large amount of yellow style, presented in a tindy bundle like a miniature wheatsheaf
• “konge” – yellow style only, claimed to have aroma but with very little, if any, coloring potential

Countries producing less saffron do not have specialized words for different grade and may only produce one grade.

Purchasing Saffron:

When we buy saffron, we want to buy saffron that is fresh, pure, high quality and of course at a reasonable price.

Fresh saffron is recognized from its color and aroma. The color of saffron threads (filaments) must be all red vivid crimson with a slightly lighter orange-red color on the tips, and saffron's aroma must be strong and fresh not musty.