Description
Saffron — celebrated globally as the most expensive, aromatic, and prestigious spice — is prized in fine gastronomy, luxury cosmetics, and premium wellness.
Iran, acknowledged as the birthplace of saffron, produces over 99% of the world’s saffron, retaining its position as the leading exporter, with China being the foremost importer.
Its captivating aroma and distinct flavor come from Safranal, while Crocin provides the brilliant golden hue treasured in culinary creations. Purity and authenticity are safeguarded through advanced testing methods including mass spectrometry and high‑performance liquid chromatography (HPLC).
Key Components of Saffron
| Component | Function / Description |
|---|---|
| Crocin | Produces vivid golden coloring |
| Picrocrocin | Imparts subtle bitterness |
| Safranal | Responsible for characteristic aroma |
| Lycopene | Carotenoid found in tomatoes |
| Beta‑carotenes | Carotenoids found in carrots |
Botanical Profile
The saffron plant (Crocus sativus) is a small perennial herb, typically 10–30 cm tall. From the bulb emerge slender leaves and flowering stalks bearing 1–3 blooms.
Each flower features six violet petals (sometimes pink or purple), three yellow stamens, and a pistil ending in a three‑branched red‑orange stigma — the most treasured part of the plant.
These dried stigmas and style tip deliver saffron’s aromatic, slightly bitter flavor and unparalleled coloring capacity.
Super Negin Saffron
Super Negin saffron embodies the finest traits of Negin saffron, enhanced for premium presentation:
- No white segments — stigmas are entirely red
- Straight, uncurled threads
- Thicker stigmas with broad tips compared to standard Negin
- Color strength between 260–270 units
- Moisture removed using specialized saffron drying equipment to preserve maximum quality
This 3g pack balances a generous portion with elegant presentation, ideal for high-end culinary use, luxury gift offerings, and export markets seeking premium Iranian saffron.
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