Saffron

$800.00$1,200.00

  • Introduction
    Saffron (i.e. Crocus sativus Linnaeus, from the Iridaceae genus) is a small plant growing in several years. It reaches a height of 10–30 cm. A number of slim and long leaves grow out of the ovary. The flowered stem grows out of the middle of the leaves and ends with one to three flowers. The flowers are very beautiful with six purple petals. In some varieties this color may appear as violet. The usable part of the plant is the end of the style and the three-branch stigma, known as saffron. It is aromatic with a slightly bitter taste. Iran is the foremost producer of saffron in the world and Torbat Heydaria city, with an annual produce of 50 tonnes Pooshal saffron is known as the world’s saffron capital. The main use of saffron is in medicine and chemical industries. It gives a special taste and color to food and is thus used in food products such as confections, cake powders, anti-depressants, painting silk fabrics, and naturally flavorizing drinks.

 

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Description

  • Different Types Of Iranian Saffron
    • Negin Saffron: This type of Saffronis identical to Pooshal Saffroncin terms of the number of strands. It is highly colorizing, aromatic and extremely beautiful.
    • Sargol Saffron: Sargol (sarghalam) Saffron is a cut string of Saffron stack. That is, the white parts are cut with a scissor and then static electricity. This produces a cleaner, totally red Saffron.
    • Pooshal (straw) Saffron: The type of Saffron for which the red part is separated from the flower with a very small amount of the white part (the strand).
    • Stack Saffron:  Contains the full string (filament) of Saffron, that is, the strands and stigmas. The stack Saffron has a relatively lower color and quality than other types.
  • Benefits
    Saffron offers many medicinal properties: anti-depressant, anti-anxiety, hypnotic, anti-epileptic, relaxant of muscles, painkiller, anti-oxidant, anti-Alzheimer, anti-tumor, reduceing blood sugar and fat levels, anti-cough, anti-cancer, anti-inflation, and anti-atherosclerosis.
  • Storage and Use
    The most common way of using saffron in Iran is brewing. To brew saffron, it is first grinded in a mortar for better and quicker release of its taste and color. After cutting or grinding, it is poured in a small amount of hot water and left for 10-15 minutes in order for the substance to give its taste and color to the water. The other method is using ice, where it is better to pour saffron in a container after grinding and put proportionate pieces of ice. Then the ice must be melted at the room temperature in order to extract the essence of saffron.Saffron must be kept away from light and moisture in a closed container, especially before and after grinding, because its aromatic substance may evaporate and improper storage gradually reduces its medicinal effects as well as its taste and quality.
  • Weight/Packaging Unit
    Pricing is based on kg, g, and mg.
  • Current Price Range
    Prices are in USD, updated periodically and depending on quality.

Product

Price Range (USD / Kg)

Negin

1000-1200

Sargol

850-1100

Pooshal (straw)

800-1000

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