Saffron
Saffron, Crocus Sativus Linnaeus, is a genus in the family IridaceaeOriginally from the Persian Empire, Each flower bears three stigmas. These stigmas are dried and used as a spice in cooking and baking. A carotenoid dye allows saffron to impart a golden yellow color to a food dish. In Iran, farmers don't use chemical materials for cultivation. Therefore, our saffron has no synthetic pesticides, preservatives, food additives or colorings.
Saffron is called za-faran (Arabic), fan huanghua (Mandarin), safran (French and German), zaaffran/kesar (Hindi), safuran (Japanese), acafrao (Portuguese), shafran (Russian) and azafran (Spanish). Saffron is also known as rose of saffron, crocus, and hay saffron.
Our Iranian saffron is made up of the red stigmas which have been professionally cut and separated from the flower prior to drying, resulting in the highest quality saffron threads available.
Benefit
- A Powerful Antioxidant
- Improve Mood and Treat Depressive Symptoms
- Reduce Appetite and Aid Weight Loss.
- Women use saffron for menstrual cr amps and premenstrual syndrome (PMS).
- In manufacturing, saffron extracts are used as fragrance in perfumes and as a dye for cloth
Direction to Use
In small doses, saffron has a subtle taste and aroma and pairs well with savory dishes, such as paella, risottos, and other rice dishes.
The best way to draw out saffron’s unique flavor is to soak the threads in hot — but not boiling — water. Add the threads and the liquid to your recipe to achieve a deeper, richer flavor.