before buy saffron online, We want to get you more familiar with saffron
saffron definition
saffron(pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a valuable spice derived from the flower of Crocus sativus, widely recognized as the “saffron crocus”. The dark red stigmas and styles, called threads, are brought together and dried to be consumed mainly as a coloring agent in food and seasoning.
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some statics about saffron trade
Iran produces over 400 tons of saffron per year, this amount is close 95% of saffron production in the world. Yearly ,close 85 tons of saffron are consumed domestically. and others export to different countries.
Over 300 tons of saffron, were exported to 47 countries in 2018.
The Oman, Belgium, France, Iraq, Singapore, the US, Philippines, Kuwait, UAE, Hong Kong, Spain, Italy, Germany, Australia, UK, Bahrain, Poland, Taiwan, Japan, Vietnam ,Indonesia ,India ,Canada and USA are the key buyers of Persian saffron
in the last persian fiscal year (ended April 1, 2017), 32.4 percent more in terms of volume, year-on-year.
in 2018, saffron cultivation area in IRAN increased from 87,000 to 96,000 hectares.
Close to 95 percent of Iran’s saffron is cultivated in the two northeastern provinces of Khorasan Razavi and South Khorasan.
The universal saffron trade stands at about $8.3 billion per year.
why saffron is expensive!
Saffron is known as an expensive spice, because of using human force instead of agricultural machineries. Saffron flowers are so sensitive and collection process on the land must be done by human hands. Collecting saffron flowers must be done around 10 up to 20 days in October in early morning before sunrise. All these problems leads to increase saffron price,by considering all these difficulties, saffron price in Iran is lower than other countries, and the reason is cheap human force and widespread presentation of this spice comparing to other countries.a bit of saffron history
Saffron spice, long among the world’s most expensive spices by weight, was probably first cultivated in IRAN or Greece. sativus is probably a form of cartwrightianus, that discovered by human cultivators selectively breeding herbs for abnormal long stigmas in late Bronze Age Crete. It slowly spread throughout much of Eurasia and was later brought to parts of Oceania, North America and North Africa.
Its recorded history is testified in 8th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been used and traded for over three millennia.
more about saffron
Saffron’s flavour and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also includes crocin, a carotenoid pigment, which imparts a rich golden-yellow tint to textiles and dishes.
Saffron types:
What is even more interesting is that there are three main types of Persian/Iranian saffron spice, these three types are based on the trim of the saffron thread. The three different trims of Iranian Saffron are:
Pushal : this type of saffron contains filaments which have close 3mm style.
Sargol: this type is totally red, filaments are thinner than Negin type and because of this type is result of sorting Pushal, there are some broken filaments in this type.
Negin: all red, along thicker and longer filaments. in comparison to Sargol, Negin has more volume.
Super Negin: the definition is same as Negin saffron, along this difference Super Negin is Negin grade 1
which one is better ??
All types are original saffron, difference is between method of sorting saffron threads, coloring power (crocin) between Negin and Sargol is same approximately, however Negin is more, if we want to ranking saffron types, Negin is the best, and sargol , pushal are in the next level respectively
