Saffron in the World Cuisine
Saffron rice pudding (Sholleh zard)
Iranian Chicken and Rice with Barberries (Zereshk Polow)
Lussebullar - Saffron-hued sweet buns
Cultivation and Harvesting:
Saffron (Crocus sativus) is a sterile hybrid and re-propagates annually by producing replacement daughter corms. The dried tri-lobed stigma of the saffron crocus flower is the commercial product. The autumn flowering saffron grows best in temperate environments with cool moist winters and hot dry summers, and under this type of environment strategic irrigation will aid flower production.
There can be up to 12 flowers per corm which should be hand-picked daily, after the flower has opened but not withered. The stigma is hand-separated or airflow- separated from the flower parts at the drying and processing facility.
Saffron “Red Gold” is known to be “the most expensive spice in the world.” comes from the purple saffron crocus , which blooms only for two or three weeks in Fall. Each flower carries three reddish-orange stigmas. The flowers are picked by hand, the stigmas are removed, dried, and sold. 150,000 flowers, and over 400 hours of labor, need to produce a single kilogram dried saffron. Saffron is available in filament form (intact stigmas) or as powder. Powder is much cheaper, but also easier to adulterate.
More than 90% of saffron in the world produced in Iran, but throughout the world known as Spanish azafrán.
New figures reveal that barely 1% of saffron labeled as Spanish is actually grown in Spain, the rest of high quality saffron is imported by the Spanish producers.
Pinpointing any impurity:
Premium Select all red strands Saffron, fully tested, free of any pesticides.Taking into account that the whole process, not only the harvest of the flowers but also the separating of each stigma by hand, it is easy to understand why saffron is the world's most expensive spice and also known as “King of Spice.
Painstaking Harvest at dawn:
The harvesting of saffron is very labor intensive. Each crocus flower produces only three stigmas. It takes thousands of them to produce one ounce of saffron. Just imagine that each one of those stigma threads has to be hand picked early in the morning, before they wilt.
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