| ≥1 piece |
The lovely spice that adds color and heavenly aroma to food is known as the most expensive spice in the world ,commonly known as Saffron Crocus .
Saffron flower grows 20-30 cm and bears up to 4 or 5 folwers.Flowering period of saffron flowers depends on climate conditions and normally the flowering and harvesting start mid October and usually lasts for about 10-15 days. It takes about 170 crocus sativus flowers,to obtain 1 g of dried saffron.The annual global production of saffron is 280 to 300 tonnes mainly from Iran.
The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin
(Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.
Different types of saffron:
Negin Saffron:The highest quality,and the most valuable type of Saffron which contains all the stigma without the style(yellow part).
The quality according to ISO-Norm 3632-2:
-Colouring,Crocin /+240
-Flavour,Safranal/+50
-Bitterness,Picrocrocin /+95
Sargol Saffron:All red saffron which contains only top red part of the stigma.All broken part are removed .
The quality according to ISO-Norm 3632-2:
-Colouring,Crocin/+240
-Flavour,Safranal/+50
-Bitterness,Picrocrocin/+95
Poushal Saffron:
This kind of saffron contains filaments which have 1 to 4 mm style (the yellow part of saffron flower).
The quality according to ISO-Norm 3632-2:
-Colouring,Crocin/+225
-Flavour,Safranal/+50
-Bitterness,Picocrocine/+85
Dokhtar Pitch(Bunch):
Natural saffron which complete stigmas in bundles.The flavour is also integrated in the white parts.
-Colouring,Crocin/+190
-Flavour,Safranal/+40
-Bitterness,Picrocrocine/+75