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saffron (Iranian)

super negin grade
threads
5.0
Based on 6 reviews
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.035 oz
$12
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.176 oz
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PACKAGING GUIDE
Super negin grade saffron is a highly sought-after spice that is grown and harvested in Iran. The spice is known for its distinctive deep red color, as well as its unique, complex flavor profile.

One of the key physical characteristics of super negin grade saffron is its deep red color. This color is a result of the high concentration of crocin, a compound that is responsible for the spice's characteristic color and flavor. Additionally, super negin grade saffron is known for its long, thin strands, which are typically about 6-8 centimeters in length.

Saffron threads are the stigma of the Crocus sativus plant. Since each flower produces just three of these stigma, saffron harvesting is done by hand and is labor intensive. It is therefore a pricey spice. Fortunately it is potent and is typically used in very small quantities.

Saffron threads are often ground or crushed before being added to a dish. Some popular dishes that use saffron include paella, bouillabaisse, and risotto Milanese. In addition to these traditional dishes, saffron is also used in a variety of cuisines around the world, including Indian, Persian, and Moroccan cuisine.

When looking for quality saffron, it is important to look for deep red strands that are long and thin, and to avoid saffron that is brittle or has a yellow color.
QUICK INFO
saffron (Iranian) , threads
TASTING NOTES
Earthy, complex, sweet, with floral notes.
AROMA
Earthy, hay-like, honey
CHARACTERISTICS
Thin red strands
STORAGE TIPS
*Note: our Iranian saffron is packaged in nearby India for travel to the states. The threads will come in this original packaging so that no spice is lost.
PLANT PART
stigmas
PROCESSING / FORM
threads
BOTANICAL NAME
Crocus sativus L.
ORIGIN
Iran
BOTANICAL NAME
Crocus sativus L.
a bit about saffron grading in Iran
Iranian saffron is graded based on several different factors, including color, aroma, and overall quality. Each grade represents a different level of quality, and is used for different culinary purposes.

"Sargol" is the highest grade of Iranian saffron. It is made up of red stigma tips only, and is characterized by its deep red color, with no yellow or orange threads. However, it often contains crumbs and broken threads. It is considered to be of high quality and is often used in high-end cooking and baking.

"Super negin" is considered to be the most premium grade of saffron, known for its deep red color, strong aroma, long, thin, and symmetrically cut strands. It's the most potent, aesthetically pleasing, and rarest of all the grades. It is also the most expensive and is often used in gourmet cooking.

"Negin" is the next grade of Iranian saffron, it is known for its deep red color, strong aroma, and long, thin strands. It contains more yellow and orange threads than super negin, but still considered to be of good quality and is often used in high-end culinary applications.

"Pushal(i)" is the next grade, it is made up of red stigmas and some style. It contains a lot of yellow and orange threads, and is considered to be of the poorest quality. It is used mostly in commercial and industrial applications.
 
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Mouclade Normande au Safran
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a dinner recipe using:
by Karine Eludut
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(Badam Halwa)
a sweet treat recipe using:
by Jayalakshmi Rangarajan
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REVIEWS (6)
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