Description
Saffron — esteemed as the most expensive, aromatic, and distinguished spice worldwide — is treasured in fine cuisine, luxury cosmetics, and premium wellness applications.
Iran, celebrated as the birthplace of saffron, produces over 99% of the world’s saffron, making it the leading exporter, while China remains the largest importer.
Its signature fragrance and exquisite flavor are derived from Safranal, while Crocin imparts the radiant golden hue. Authenticity is safeguarded by advanced techniques such as mass spectrometry and high‑performance liquid chromatography (HPLC).
Key Components of Saffron
| Component | Function / Description |
|---|---|
| Crocin | Produces vivid golden coloring |
| Picrocrocin | Adds subtle bitterness |
| Safranal | Gives saffron its unique aroma |
| Lycopene | Carotenoid also found in tomatoes |
| Beta‑carotenes | Carotenoids present in carrots |
Botanical Profile
The saffron plant (Crocus sativus) is a small perennial herb standing 10–30 cm tall. From the bulb’s base, slender leaves emerge, followed by flowering stalks bearing 1–3 blooms.
Each blossom features six violet petals (sometimes pink or purple), three stamens, and a pistil ending in a three‑branched red‑orange stigma.
The precious portion — the dried stigmas and style tip — is prized for its aromatic, slightly bitter flavor and exceptional coloring capacity.
Super Negin Saffron
Super Negin saffron embodies the refinement of Negin saffron with the following elite qualities:
- No white segments at thread ends — entirely red stigmas
- Perfectly straight threads without bends or curls
- Thicker stigmas than standard Negin, with broad tips
- Coloring strength between 260–270 units
- Moisture removal performed with specialized saffron dryers to maintain optimal quality
This 0.5g premium pack offers a compact yet luxurious presentation, ideal for gourmet recipes, exclusive gift sets, and export markets seeking the finest Iranian saffron.
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