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About Saffron

What is Saffron?

The flower has one three-pronged stigma, which are the distal ends of the plants carpel. 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 world’s most expensive spice by weight, is native to Southwest Asia.

Saffron is harvest from the fall-flowering plant crocus Sativus and for thousands of years to be used in medicines, perfumes, dyes, as a wonderful flavoring for foods and beverages.

Saffron has been used medicinally to reduce feverscramps and enlarged livers, and so to calm nerves. It also helps to digest the food and treat Alzheimermental disorders and intelligence increase.

The plant is useful to prevent cancer and tumor. 

Iranian Saffron?

Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.

Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.

SAFFRON is the name given to the three dried red colored stigmas and part of the white style to which they are attached of crocus sativus Linnaeus, which flowers just once a year. The main characteristics of saffron are: PICROCROCINE (BITTERNESS) , SAFRANAL (FLAVOR ) , CROCINE (COLOR). Saffron is a valuable spice with origins in the Zagros Mountains area in “Media” era. Saffron is the world’s most expensive spice because of its unique properties and because of all the labor that goes into producing it (more than 170,000 flowers make just one kilogram). The name worldwide of saffron: The ancient Iranian word was Kurkum, but today it is zaferan. Iranian: zaferan Latvian: safrana Spanish: azafran Russian: shafran French: safran Armenian: khekhrum Italian: zafferano Turkish: zaferen German: saffran Kashmiri: Kongs Dutch: saffraan Hindi: zafran Swedish: saffran Bengali: jafran Hungarian: safrany Chinese: fan-nung-hua Rumanian: safranu Japanese: safuran World Production of Saffron, crop year 2003-2004

What is Pure Saffron?

Saffron is known to be the world’s most expensive spice. Throughout history, dishonest dealers would adulterate their saffron by adding similar materials for added weight or by dyeing the lower quality saffron strands red, which is the sign of good quality saffron. Lately, there are reports that cough syrups have been found in some saffron and that a synthetic stigma is too difficult to be distinguished from the real stigma being produced and sold at lower prices. Pure saffron contains only the stigma of the Crocus flower with nothing else added. Pure saffron strands composed of red and yellow portions of the stigma are less potent than the pure saffron composed entirely of the red portions of the stigma. On the other hand saffron strands composed of red and yellow portions of the stigma shows that it is not dyed, since it is not cost efficient to dye saffron strands partially red. The most important rule in buying saffron is to find a source that you can trust. The saffron we sell on saffron house company is procured by highly trusted suppliers that are well known world wide for their quality for many decades.

 

Saffron, the word immediately reminds you of Eastern colours, perfumes and treasures. In other words, it is beautiful, tasty and expensive, its nickname is red gold. So, we are dealing with luxury goods!
Saffron is simply a very pretty flower (Crocus Sativus), a delicate much valued spice endowed with very interesting medicinal properties

Saffron for hair loss: The application of saffron over the scalp is good in treating of baldness (alopecia).The mix of saffron, milk and licorice when applied over the scalp is good in prevention of hair loss and hair growth. The application is also helpful in stimulating of hair growth.

Saffron for radiant skin: Saffron is highly beneficial for radiant skin. It is suggested that one should make a face pack mixing of saffron (2 to 3 strands), milk (3 tsp) and sandalwood powder (1 tsp).  Apply the paste on your face, massage gently and left it for 15 minutes followed by washing with fresh water. It should be done once in week to have smooth and glow face.

Saffron for glowing skin: Take 4-5 strands of saffron and soaked it into water for 2-3 hours. Now, use this mix over your face and massage gently. Wash it after 5 minutes. The process may be repeated twice or thrice a week for fairer skin.

How to Use Saffron?

Saffron is used for its unique flavor, color and aroma in meat, chicken and seafood dishes and in traditional dishes such as pilav-rice, paella and risotto.

It is sufficient to add 100-125 milligrams of saffron to a meal prepared for three to four persons. It is therefore not costly at all to obtain a most desirable flavor, color and aroma in food.

Methods  of consumption:
1- The contents of the pack have to be poured into a glass or porcelain container. It has to be grinned to turn to a soft powder. To prepare meal for four people a teaspoonful of the powder has to be mixed in half a cup of warm water (about 50 ml). In order to extract the maximum out of its effective elements, the container has to be closed and left in a warm place for 15–20 minutes. Then the saffron liquid could be added to the food.
2- First Fully grind saffron and dissolve the required amount in some ice cubes one hour before using it .

Method of storage:
In order to protect the effective elements of saffron in the most possible, saffron should be stored in a closed container, away from direct light, moist and heat

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