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?What is Saffron

Saffron is a spice derived from the dried stigma of the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae

The finest quality saffron – like ours – is painstakingly picked by hand, and last year Tas-Saff picked over 2 million individual stigmas, or threads as they are sometimes known

Overview

The flower has one three-pronged stigma, which is the distal ends of the plants carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the worlds most expensive spice by weight, is native to Southwest Asia

Saffron is characterised by its stunning golden yellow colour, a bittersweet taste and an iodoform – or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal

It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much sought-after ingredient in many foods worldwide. Saffron also has medicinal applications

The word saffron originated from the 12th century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán

Source: Wikipedia