نقد و بررسی
Badiee Sargol Saffron – 0.2gSaffron — the world’s most valuable, aromatic, and renowned spice — is treasured for its exquisite role in gourmet cuisine, luxury cosmetics, and wellness traditions.
Iran, recognized by most scholars as the birthplace of saffron, currently produces over 99% of the global harvest and holds the title of largest exporter worldwide. China is the leading importer of premium Iranian saffron.
Its distinctive aroma and flavor originate from Safranal, while the radiant golden color is the result of Crocin. Advanced verification techniques such as mass spectrometry and high-performance liquid chromatography (HPLC) are applied to identify and prevent counterfeit saffron.
Key Components of Saffron
| Component | Function / Description |
|---|---|
| Crocin | Produces saffron’s golden coloring |
| Picrocrocin | Contributes delicate bitterness |
| Safranal | Responsible for its unique fragrance |
| Lycopene | Carotenoid also present in tomatoes |
| Beta-carotenes | Carotenoids also found in carrots |
Botanical Profile
The saffron plant (Crocus sativus) is a small perennial herb measuring 10–30 cm in height. From its bulb grow slim green leaves alongside a flowering stem with 1–3 blossoms.
Each flower has six violet petals (occasionally pink or purple), three yellow stamens, and a pistil ending in a three-branched red-orange stigma.
The commercial spice comes from the dried stigmas and style tip, renowned for their captivating aroma and subtle bitterness.
Sargol Saffron
Sargol Saffron consists solely of pure, deep-red stigmas — free from any yellow or white segments — yielding exceptional quality and vivid coloring. The threads are fully separated, creating a clean and premium appearance.
This grade is superior to Dasteh (Bunch) and Pushal saffron, making it particularly suited to export markets. It is also the most widely recognized and purchased saffron variety by both domestic and international customers.
Known internationally as Mumtaz Saffron, Mumtaz Ghaenat, Sar-Risheh, or Sar-Ghalam, it represents the image most consumers envision when thinking of saffron.
The style (root) is entirely removed, leaving only intact, fragrant stigmas. Quality is rated based on:
- Length of the stigma
- Absence of dyed white fragments
With a coloring strength of 200–240 units, Sargol saffron remains the most popular choice for both high-end culinary creations and daily premium use.
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