About Saffron
Saffron (Crocus sativus) is harvested from the stigmas of crocus flowers, with each flower producing only three threads. It takes approximately 150,000 flowers to produce one kilogram of saffron, making it the world's most expensive spice by weight.
Iranian Saffron
Iran produces over 90% of the world's saffron, with the finest varieties coming from Khorasan province. Iranian saffron is prized for its deep red color and intense aroma.
Grades
- •Sargol: Pure red stigma tips, highest grade
- •Pushal: Red stigmas with some yellow style
- •Bunch: Complete threads with style attached
How to Use
Blooming
Always bloom saffron before using:
- •Grind threads with a pinch of sugar using a mortar and pestle
- •Add 2-3 tablespoons hot (not boiling) water
- •Let steep for 15-30 minutes
- •Use liquid and threads in your dish
Storage
Store in an airtight container away from light. Properly stored saffron maintains quality for 2-3 years.
Tips
- •A little goes a long way — 10-15 threads per serving
- •Never add directly to hot oil — it will burn
- •The deeper the red, the higher the quality