نقد و بررسی
Badiee Sargol Saffron – 2gSaffron – the world’s most valuable, aromatic, and renowned spice – is highly sought after in gourmet cuisine as well as luxury cosmetics and wellness.
Iran, widely regarded as the birthplace of saffron, currently produces over 99% of the world’s supply, making it the largest global exporter. China remains the leading importer of this premium spice.
Saffron’s distinct aroma and flavor are derived from Safranal, while its golden-yellow hue comes from Crocin. To ensure authenticity and purity, advanced scientific methods such as mass spectrometry and high-performance liquid chromatography (HPLC) are employed to detect counterfeits.
Key Components of Saffron
| Component | Function / Description |
|---|---|
| Crocin | Imparts saffron’s rich golden color |
| Picrocrocin | Contributes to saffron’s subtle bitterness |
| Safranal | Gives saffron its signature fragrance |
| Lycopene | Carotenoid also found in tomatoes |
| Beta-carotenes | Carotenoids also found in carrots |
Botanical Profile
The saffron plant (Crocus sativus) is a small perennial, growing 10–30 cm tall. From its corm (bulb), slender green leaves emerge alongside a flowering stem bearing 1–3 blossoms.
The flowers have six violet petals (sometimes pink or purple), three yellow stamens, and a pistil with a three-branched red-orange stigma.
The commercial spice comes from the dried stigmas and style tip – aromatic, subtly bitter, and prized worldwide for its culinary and medicinal value.
Sargol Saffron
Sargol Saffron consists solely of deep-red stigmas with no white style portions, making it one of the purest saffron grades available. The threads are completely separated, ensuring a clean and uniform presentation.
Its quality surpasses that of Dasteh (Bunch) and Pushal varieties, making it exceptionally suitable for both local use and international export.
Also known as Mumtaz Saffron, Ghaenat Saffron, Sar-Risheh, or Sar-Ghalam, it represents the classic, premium image of saffron familiar to most buyers.
In this grade, the style (root) is entirely removed, leaving only separated, pure-red stigmas. Premium quality is determined by:
- Length of the stigmas
- Absence of white fragments dyed red
Sargol saffron offers a coloring strength of approximately 200–240 units, making it one of the most popular and widely used saffron types for both professional chefs and gourmet households.
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