Negin sargol saffron (all red saffron)
Negin belongs to a new variety of saffron that is longer and thicker than common saffron.
| Negin sargol saffron:
This kind of saffron is pure and contains stigma without
style like common sargol but this kind belong to new variety
that longer and thicker than the common saffron. Coloring
power is very high (above 250 USP), with no broken. Order |
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The suitable soil for saffron is loam plus with manure
and saffron bulbs can be cultivated in mid May to mid
September.
After cultivation saffron in one year it continues to
flowers for 7 to 10 years. After planting, irrigation starts
and it is between mid September and end of October.
Harvest of saffron is done in mid autumn. It is better to do
harvest in the early morning. In this case probability of
mechanical damage and contamination are reduced because the
flowers are shut and the temperature is low. Then stigma
with 2 to 4 mm of it's style is separated from the flower.
At least it's drying will do through some methods such as
traditional Iranian procedure, Iran (Persian) procedure and
industrial approach.
Welcome to Vanilla Saffron Imports
Saffron of the highest quality: Vanilla, Saffron Imports is a
direct importer of the highest quality saffron, vanilla and
other specialty foods for the professional chef, supermarket
buyer and home cook
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azafran, zaferano, paella, vanilla, vanilla beans, vanilla
extract, mexican vanilla, madagascar vanilla, planifolia,
tahitensis, tahitian vanilla, powder, pure saffron,
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Why is saffron so expensive?
Saffron it is not expensive because you use very little. Note that only our saffron will
yield that many portions because it has 230/255 degrees of
coloring strength. Because our saffron is so pure, we recommend
that you use 1/3 to 1/2 less of our saffron.
Where is your saffron from?
extracts, mushrooms, morels, shiitake, cepes, best saffron,
saffron recipes, buying saffron, high quality saffron, saffron dishes,
Our Saffron is grown in Iran. In Iran, they cut out all the
impurities (style) according to our specifications; this means
to you, the consumer, that you will only get pure saffron
(stigma).
The most precious and most expensive spice in the world: Saffron.
Today, the greatest saffron producing countries are Iran,
Greece, Spain, Turkey, India, and Morocco. The largest
saffron importers are Germany, Italy, U.S.A., Switzerland,
U.K., and France.
A miracle of nature with a distinctive aroma and a honey-like
taste, Saffron is the world's most expensive and unique in its
origin. Saffron is the dried stigmas of the flower crocus.
Saffron is a unique spice that is costly yet since so little is used
in dishes you don't need to keep much on hand. I've read comments from
people who felt it didn't added as much flavor as they thought it would,
considering the cost. This is probably due to the quality of the saffron they
purchased. True saffron comes from collecting the stigmas of crocus sativus.
You can buy it as threads or as a powder. Often safflower is substituted,
it's sometimes known as Mexican or American saffron, and the flavor is no where
near the same though the color is similar. Saffron threads should have an orange tip.
If not, they may be dyed, so avoid them. If you can find out a coloring strength of
what you are buying, you'll want it to be at least 220, which is a good strength.
The bright red-orange threads you get when you buy saffron are actually the stigmas,
or female portion, of the Saffron Crocus flowers. It takes hundreds of flowers to
produce a commercially useful amount, which explains why saffron is so expensive.
For the home gardener, however, two dozen Saffron Crocus will supply enough of the
precious spice in the first year for a few memorable dishes.
Some useful information about saffron
