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.
The suitable soil for saffron is loam plus with manure
and saffron bulbs can be cultivated in mid May to mid
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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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.