Persian Saffron – $1520/kg

Sargol Persian Saffron is the reddish-orange dried stigmas of the purple crocus flower. ORDER NOW

It has a complex scent and flavor that can be difficult to describe… The dried stigmas have a deep woody smell on their own, but they add a sweet earthy scent and flavor when added to food. Too much saffron can make a dish bitter though, so you generally only need to add a pinch to whatever you’re cooking. Which is a good thing, because this spice is very expensive!

What is even more interesting is that there are four main classifications of Iranian/Persian saffron, these four classifications are based on the trim of the saffron thread. The four different trims of Persian Saffron are: 

1. Sargol: means “Top of the flower” in Farsi. Sargol is a sub-type of Persian saffron that derives from the very tip of the saffron thread. Hence, its name “top of flower.”  It also has a specific, powerful aroma. Generally speaking, Sargol saffron is considered to be high quality due to its lack of Yellow or Orange threads. Sargol can be easily recognized thanks to its full and deep red color and short threads. On the downside, Sargol saffron often contains crumbs and broken threads.

2. Super Negin: The most expensive and rare trim of Saffron. Super Negin saffron is known not only for being the most potent but also for its aesthetically pleasing features. Super Negin threads are longer in length and contain no yellow or orange threads. The threads are cut symmetrically and contain no crumbs. When comparing all the trims of Saffron, Super Negin is the most sought after for those who want the best of the best. 

3. Negin: When compared to Sargol and Super Negin, Negin is longer in length and contains some yellow and orange portions of the thread. To put it in simple words, the aroma, quality, and purity are still great but you do pay for some portions of the yellow and orange threads, which are lower quality.

4. Pushal saffron is the cheapest and most commonly sold Saffron trim in stores. Since Saffron is so expensive, many distributors take advantage of consumers by selling them the orange and yellow portions of the thread to increase their profit margins. Since these yellow parts of the stigma contain no value, consumers end up paying much more in reality for a inferior product. 




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What Can I Make with Persian Saffron?

When you think of saffron, you might immediately think of it as an Indian spice. This isn’t inaccurate, since the spice has been cultivated in India for centuries. However, you might not know that saffron is also a popular spice in Mediterranean and Middle Eastern cuisine.

When saffron is added to warm liquids, it releases it’s pretty yellow colour. You might recognize this colour in the classic Spanish rice dish called paella. It is also commonly used in Italian risotta alla Milanese, French bouillabaisse,  Persian polow rice dishes and Yellow Chartreuse (a French liquer).

You can add saffron threads to dishes whole, or grind them into a powder. Soak the threads in warm water or another liquid to soften, then add it with the liquid to whatever you’re cooking. You can try adding it to savory foods like rice or chicken, or to desserts like custards or cakes.

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