Saffron **0% pure

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to ***0 cm (**2 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be used mainly as aseasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.


 

We are  supplier, seller and exporter of best quality  Standard saffron in a variety of Negin, Sargol, Pushal, Daste and Stigma with our own FLORA Brand to worldwide. We supply all kind of Saffron , Sargol, Negin, Pooshal, Pushali, Tied bunch, Dasteh, red color saffron with the best reasonable prices.  Sale prices are direct from the farmer.

We export Saffron without any intermediary, which is conveyed to our customer directly from our farmers. Due to the sensitivity and precision, our company at harvesting and drying process ensures you that our products will be available with a high perdurability. We have dealer and buyer in the cities that are poles in producing our products; have action to create a large network of production and distribution of the products of known Iranian Saffron.

This filament type, usually obtained from bunched saffron and Poushal Saffron which has no style & pollen and just consists of red parts of stigma with a high power of coloring and aroma.

Sargol saffron Stigmas range from 3/8" to 1/2" in length. In many other countries it is referred to as coupe saffron, cut or all red stigma.

This is the most important part of the saffron process. By cutting the saffron stigmas apart prior to drying them, the moisture will evaporate out and no moisture remains inside the saffron stigma. When you leave the stigmas attached to each other, moisture is trapped inside the stigma of saffron. This shortens the shelf life and quality of the goods ( saffron ) . The drying process activates the chemical compounds, which release aroma, color and flavor. You can tell high moisture content in saffron by the soft or spongy texture to the touch. Moist saffron will develop a musty smell instead of saffron's distinct clean aroma. Our Sargol saffron's moisture is as low as 2% , and it could rise up to 6% , but u should be careful at range of 2% more than 6% to prevent damaging, and its aroma is pleasantly memorable and distinct. Sargol stigmas dried this way are brittle to the touch. You can crush them into powder between your fingers or with just a little pressure between two metal spoons.