Persian Saffron Spice (Pure Sargol, 1A Grade) is regarded as the best the world has to offer and is made up of the red stigmas (filaments) which have been cut and separated from the style prior to drying. So there is no moisture trapped inside to add dead weight and affect the shelf life or its aroma. Our Sargol Iranian saffron is 100% pure and of the highest quality in the world.
Saffron, botanical name Crocus Sativus, is the most expensive spice in the world. Derived from the dried stigmas of the Purple Saffron Crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. The aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. It is widely used in Persian, Arab, Spanish, and Cornish cuisines. Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anti-carcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immune-modulating, and antioxidant-like properties. Most saffron is grown in a belt of land ranging from the Mediterranean in the west to Kashmir in the east. Annually, around 300 tons are produced worldwide. Iran with its cultivation of different varieties is the largest producer of saffron with 93.7% of the world’s total production.