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Saffron is a spice derived from the flower of Crocus sativus, It is commonly known as the saffron crocus. This expensive and useful spice is known for its distinctive flavor, aroma, and bright yellow-orange color. Saffron is one of the most expensive and Luxury spices in the world, mainly due to the labor intensive process of cultivation , harvesting and processing the product.
Saffron comes from the stigma which is the female reproductive part of the saffron flower. Each flower produces three red stigmas, and these are collected and dried to obtain saffron threads.
Harvesting saffron is a delicate process that usually takes place in the autumn. Each flower is carefully hand picked, and the stigmas are extracted with precision to avoid damage.
Saffron is a popular spice in many cuisines, including Persian ,Mediterranean, Arabic, Indian, and Europeans. It is often used in rice dishes originally from Persian recipes , paella and biryani, as well as in various desserts and beverages.
Medicinal Uses: Saffron has a long history of use in traditional medicine. It contains several compounds with potential health benefits, and it has been studied for its antioxidant, anti-inflammatory, and mood-enhancing properties.
Saffron imparts a distinctive yellow orange color to dishes and has a unique, slightly bitter and floral flavor. A little amount of saffron goes a long way, as it is a potent spice.
Saffron is also used as a natural coloring agent in food and textiles. It has been employed for centuries to dye fabrics and create vibrant hues.
The high cost of saffron is primarily due to the labor-intensive cultivation and harvesting process. It takes a large number of flowers to produce a small amount of saffron, and the manual labor involved makes it a luxury spice.
Saffron is cultivated in various parts of the world, Saffron Originally is from Iran, but todays it is produced in Iran , India, and Spain which are being major producers of this product. Each region may produce saffron with slightly different characteristics but high quality of saffron is produced in Iran.
Saffron should be stored in a cool, dark place to maintain its flavor and color. Normally It can be kept in normal condition around 2 to 3 years.
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