Saffron Faq

 

Where does saffron come from?

Saffron comes from Western Asia and most likely Persia . The crocus was cultivated in ancient Europe . The Mongols took saffron from Persia to India . In ancient time saffron was used medicinally and as well as for food and as a dye.

Quality of Saffron: things you should know ?

The quality of saffron is dependent on its colouring power (crocin concentration), odour (safranal) and taste (picrocrocin). The best quality saffron has a high safranal content. Saffron is dry and glossy when freshly dried, turning dull and brittle with age.

How to keep Saffron?

Saffron must be stored in a cool dark place. It is easily bleached if not stored in the dark, and also stores better under conditions of low temperature and low relative humidity. It is customary to wrap saffron in foil and place in a tin or jar with a tight fitting lid. Properly stored you can keep saffron for minimally three years. It won't “go bad” but the flavor diminish as it ages.

When is new saffron collected from the fields ?

Saffron flowers in the autumn, about 40 days after planting, and continues for 30-40 days, depending on the weather. The flowering period of each plant may last up to 15 days. Rain 10-15 days before flower picking results in excellent flowering and high production, whereas under drought conditions, small flowers with small stigmas can be expected. A cold period or a late planting can retard flowering.

I have heard about "Sargol Saffron"? What kind is it? Do you sell it?

The term Sargol is a Persian word, it made from "Sar" means head and "Gol" means flower. So it means the saffron that made from the highest part of the stigma of saffron and it is the best kind of saffron. We offer the best Iranian Sargol saffron.

Why is saffron so expensive?

Saffron is known to be expensive, but it is really not so expensive considering how little of it is used at one time. An ounce of Saffron can be divided into 670 portions; the cost per portion may be as little as 5 cents using the purest form of it which we farm and vender. Since our saffron is farmed and harvested with highest standard, we recommend that you use 1/3 to 1/2 less of our saffron than recommended by most recipes.