Zaferan is made from the filaments which grow inside of this flower. The threads which are made from the stigma and style of the filaments are what we call saffron. Its Origin is Iran, although other countries produce it as well.It’s taste and the fragrance is the result of the chemicals Picrocrocin Safranal. Also, its coloring power is from the pigment called Crocin. The result of the coloring strength of its will is golden yellow tending to orange and red.
Saffron HistoryThe history of saffron Research and documentation shows that the foothills of the Zagros Mountains in Iran are the native lands of this spice. Persians first cultivated Zaferan in Isfahan and Khorasan provinces. The oldest records about the usage of saffron come from the period referred to as the Achaemenid era where all of the food products that were used in the palace kitchen in that time are inscribed on a pillar. According to these inscriptions, one kilogram of saffron was used each day in the palace kitchen. There is a new discovery that shows the use of saffron goes back to 3,500 years ago. In addition, saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran.
Iranian Saffron Types
Negin Saffron is the most expensive type of Saffron because it has the highest quality compared to other types. When three stigma threads are attached together we call it Negin. Negin Saffron has a long thread, like Mancha (Pushal) and at the same time, it has even more coloring strength than Sargol. Negin is what people call the precious stone on the pieces of jewelry in Farsi.
Quality of saffron is based on 3 factors:
- Crocin is a chemical that is responsible for the color of Saffron. The higher the Crocin the higher the coloring strength of Saffron. Customers demand high Crocin level Saffron.
- Safranal is a constituent responsible for the aroma of Saffron. In other words, it is why saffron smells how it does.
- Picrocrocin is why saffron tastes a little bit bitter and it is responsible for the taste of Saffron.
Sargol Saffron | most economical saffron for import : sargol saffron consists only of Dark Red Stigma (thread) Tips. So. in other words all the white and orange parts are removed. This saffron is the second most expensive type of saffron after Negin Saffron. Sargol in Farsi means the top of the flower.
Their moisture level of All Red Saffron is under 8%. Iran’s climate is suitable for growing saffron. The Best saffron is Iranian saffron all over the world. Most of the saffron Iran Produces are from Kurdistan province, Kermanshah province, and Razavi Khorasan Province.
Mancha Saffron is the stigma part. Since in Pushal is not cut like Allred during production so the complete red-colored parts are maintained along with a little bit of the orange-colored threads. All the three stigma threads are attached like the Negin Saffron. Since it contains more yellow parts from the style of the plant, therefore, it has higher floral waste, about 5%. This type of coloring strength is lower than the All Red type. Their moisture level of Mancha Saffron is under 8%.
Bunch Saffron has different names, such as Dasteh Saffron or Dokhtar Pich Saffron (Dochtar Pitsch Saffron, or Dokhtar Saffron). Dasteh Saffron is the complete stigma (filament) of saffron in bundles. In other words, it contains the stigma with the whole style. It contains the red-colored parts as well as orange, yellow and white parts. Its coloring strength is relatively low compared to the Mancha and All Red types. Although the style of the saffron has a lower value compared to the red parts, many customers prefer to buy the whole thread rather than the red parts alone.
Saffron Powder is not a kind of saffron such as Negin or Pushal. It is a form of saffron, which producers make from grinding the saffron threads in the industrial scope. The final product color is slightly lighter than the thread itself. For example, if we produce saffron powder from Negin All Red, the final powder color is a little bit lighter than Negin itself. So. as a result the coloring strength is a little bit less.
the reason why saffron powder has high demand is that it is much easier for producers and customers to measure it accurately. Also, it is much easier to use in preparing a dish as it mixes up with the ingredients and spices perfectly. Since it dissolves easily into foods and dishes. There will not be any visible threads of saffron in your finished dish but it adds a wonderful flavor and taste to it.