Description

Saffron is one of the most valuable old world spices, and Khorasan province in Iran Provided more than 82% of saffron in the world.
Saffron is used in medical and food items, it is a natural spice that gives a magical flavor aroma and color to food. in medical it is used in various medicines and has traditionally been believed to give one a clear complexion a sense of well-being and exhilaration to increase potency.

Saffron classification:

• Sargol Saffron: all red filaments, this is made up of red stigmas which have been cut and separated prior to drying, stigmas cut this way provide max flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. sargol saffron is 100% pure.
• Pushal Saffron: the red parts of saffron flower stigmas, obtained at the beginning of harvest a little longer than sargol type, are called Pushal in the form of triple filament. The color of the mentioned part becomes pale red and orange 3 -5 mm after the existing joint among the 3 filaments. The name of this type is Pushal, which means massive for its volume resulted from the time and method of harvesting. Pushal has a little less power of coloring but the same in the aroma as sargol type.
• Bunched Saffron , the all red and white parts of the stigmas bunched and formed by a piece of thread is bunch type. some customers based on their usage prefer to buy this type of saffron.

Packing size (25gr) and so forth.