Saffron as spice

Šafránové čnělky - vzácné koření

The spice business has one of the longest and richest histories. He created the empire, caused wars, led to the discovery of new lands and enriched both food and wealth to people around the world. Establishing business travels for spice has shaped our world in immeasurable ways, and some historians say it has triggered the boom of trade at all. Today we take it for granted that we can enter the store and buy virtually any spice that comes to mind.

Saffron blooms once a year in the autumn, and only for two weeks. Harvesting saffron flowers and separating the jaws that make up spices is purely manual work. Therefore, it makes it a precious and expensive spice. Its sweet honey-like scent, and the renowned golden color, has long been valued as a delicious spice and a valuable gold-yellow food dye. To produce 1 kg of spice, you need to manually collect and process junks from more than 180,000 blossoms.

By removing the stems of the saffron jars prior to their drying, moisture evaporation is allowed. Inside the saffron jaws, only their natural moisture will remain. If the stalks were not removed, the moisture would remain inside, which would shorten the durability and quality of the saffron. The drying process activates chemical compounds that release odor, color and taste. Saffron dillings dried in this way are fragile to the touch, crushed between fingers or just a little pressure between two metal spoons.

Once the saffron is dried and cooled, it is packaged in polyethylene or laminated aluminum packaging. Saffron should be stored in a dry place away from moisture and direct sunlight. Saffron should not be stored at temperatures above 20 ° C. If the saffron is stored under unfavorable conditions, its extract loses its strength. We recommend leaving the saffron as a whole (do not rush or smile) until it is immediately used. If long-term storage is desirable, it is advisable to store whole jars and not saffron powder that is not as effective as whole saffron junks. High-quality saffron is one that has excellent coloring ability (completely red junks) and has a pleasant scent.

There are different types and degrees of saffron quality, and the price of the saffron is different. In general, saffron is divided into three groups based on the size of the saffron flowers.

popis trid safran

Chemical composition of saffron




The intense color of saffron is due to the presence of carotenoids. The highest degree of crocin ester is involved in the intense coloring ability.



The basic character of the saffron scent is safranal.


Picrocrocin is the bitter taste of saffron


 


 

Nutritional values - amount per 100 g

Calories (kcal) 310
Fats (g) 6
Saturated fatty acids (g) 1,6
Polyunsaturated fatty acids (g) 2,1
Monounsaturated fatty acids (g) 0,4
Cholesterol (mg) 0
Sodium (mg) 148
Potassium (mg) 1724
Carbohydrates (g) 65
Fiber (g) 3,9
Protein (g) 11
Vitamin A (IU) 530
Calcium (mg) 111
Vitamin D (IU) 0
Vitamin B12 (µg) 3,9
Vitamin C (mg) 80,8
Iron (mg) 11,1
Vitamin B6 (mg) 3,9
Magnesium (mg) 264


If you want a quality saffron, where to buy it?

It is sure to visit the markets in Tehran and Mashhad. The main markets for saffron are Nishapur, Torbat-e-Heydarieh, Ghaen, which are among the most famous saffron centers not only in Iran but also in the world.

If you get to Iran and want to buy saffron flowers, we recommend visiting major markets in November and December. Areas like Ghaen, Neyshabour, Torbat-e-Heydarie are full of beautiful saffron flowers this season.

If you want to buy saffron spice, the markets of these cities have the best quality in the world since the beginning of winter, and cities such as Mashhad and Tehran have the same conditions as the eastern regions of Iran, and the market in Tehran can be considered as the best saffron in Iran.


If you spend your holiday in one of the traditional Mediterranean countries or you find yourself in the Middle East and decide to buy saffron, do not buy it in regular markets. In ports or mixed markets where cloths, gold and souvenirs are sold, you are likely to be the victim of fraud. He will try to sell you a fake saffron, or, in the best case, a low quality saffron. A merchant who sells quality saffron does not need to go to the market and offer it to tourists. Rather look for it in a specialized shop, where the seller will show you quality certificates and will offer you a saffron tea. He stands behind what he sells and does not need to hide behind the marketplace's anonymity. And if you find the retailer again and bring your acquaintances out of the trip, he will again like to welcome you and serve you.


In general, it is recommended to always buy only dried saffron junks and certainly not powdered saffron. This is more susceptible to counterfeiting with turmeric, paprika and other powders used as diluent fillers.

We do not recommend buying saffron in large quantities for home use because the flavor and flavor gradually fades. It is best to buy as much as you consume. Packaging around 1 gram is the ideal solution. Keep saffron in the dark and cool, preferably in glass or stainless steel containers. We certainly do not recommend storing it on a wall shelf with spices near the stove. Plastic or paper packaging of vendors is only for transport and saffron should not be stored for a long time.

The second way to get saffron is to buy it online with us. Thanks to the new technologies and the simplest way to order, we deliver it to you home.

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