About Saffron

  1. What is Saffron
  • Saffron ,  the name is already unique and attractive. Saffron comes from a type of crocus flower.
  • The dried stigmas (thread like floral parts) are used for making saffron spice
  •  With its deep orange hue bringing a vibrant color and flavor to any dish.
  • It’s also the most expensive spice in the world.
  • Where does Saffron comes from ?

It is believed that saffron was flourished and nurtured in Iran fundamentally.

In the present climate , this spice is effectively growing in Iran , Morocco and India.

  • What it tastes likes ?

Saffron is extremely simple and flavorful. The slightly sweet, luxurious taste is enigmatic.

It’s difficult to describe, but easily recognized in a dish. You know it when you taste it.

  • Parts of Saffron

Figure 1 – Different parts of saffron crocus plant

  • How the process takes place?

Figure 2 – Process of saffron

  • Saffron is collected from the blossoms of Crocus sativus (Iridaceae), commonly known as saffron crocus or saffron bulbs
  • Saffron flowers come out in autumn and are harvested for the red stigmas that we all know as saffron threads, from which the spice is derived.
  • Each blossom yields three stigmas and are carefully picked by hand.

Figure 3 – Saffron plant

  • At what stage should the flowers be picked?
  • Generally recommended to pick flowers in when the flower is fully elongated and just as they are beginning to open up.
  • If you pick them when the flowers are still closed and short, the stigmas may not have time to fully develop, and will not be as long.
  • Considering that each stigma weighs a fraction of an ounce, length matters.
  • If you wait until the flower has wilted, it is harder to pick them, or the stigmas shrivel up or get dirty.
  • When should pick the flowers?
  • Recommended to pick flowers in the morning.
  • In Iran they prefer to pick them before the sun comes up.
  • This may be partly because the laborers want to be out of the field when it gets too hot.
  • It also may be because exposure to the sun degrades the quality of the flower.
  • Early in the flowering season, only a few flowers may be ready to harvest.
  •  It is possible to pick every other day without reducing quality.
  • Generally, it is best not to delay flower picking more than 2-3 days.
  • When should  process the flowers?
  • Separation of the stigmas from the petals and stamens should be done as soon after picking as possible.
  • When the flowers begin to get limp or wilt, it is harder to pick out the stigmas from the other parts.
  • If aren’t able to process the flowers immediately after harvesting,  should spread the flowers out on a paper towel on a tray, and store them in the refrigerator.

Figure 4 :Acetreme Premium Saffron’s Packaging

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