Badiee Sargol Saffron, 300 Grams (12 x 25 Grams)

Saffron

The most expensive, finest, most aromatic, and most famous spice in the world, used in cooking, cosmetics, and healthcare.

Most sources consider Iran the birthplace of saffron. Currently, Iran harvests over 99% of the world’s saffron. Iran is the largest exporter of saffron, while China is the largest importer of saffron globally.

The unique aroma, flavor, and delightful taste of saffron are due to a compound called safranal, while the golden-yellow color it imparts to food comes from crocin. Mass spectrometry and high-performance liquid chromatography (HPLC) are professional methods used to detect counterfeit saffron.

Components of Saffron

Specifications

Saffron is a small, perennial plant, 10 to 30 cm tall. Narrow, long leaves emerge from the bulb or base of the stem. A flower-bearing stem grows from the center of the leaves, producing one to three flowers.

The flowers have six purple petals, though some varieties may have pink or magenta petals. The flowers contain three stamens and a pistil ending in a three-branched stigma, which is reddish-orange. The part of the plant used is the end of the style and the three-branched stigma, known as saffron, which is aromatic and slightly bitter.

Super Negin Saffron

• The three-branched stigma is intact and connected.
• It has the highest quality of saffron.
• It has the highest price of saffron.
• It is the most suitable saffron for international markets.
• There is no white part at the end of the threads.

Super Negin saffron has a high coloring power (around 240 to 260 units). The production and sale of Super Negin saffron are limited due to the time-consuming process of cleaning the saffron in this method, as well as the higher costs and effort required for processing.