Product Description
PURPOSE
WHAT IS IT?
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus.” The saffron threads are the stigma and pistil of the flower, harvested by hand, and sold in bright red fragile clusters. Historically one of the most precious and expensive spices, their delicate harvest tends to make them quite expensive, and, accordingly, they are used in moderation in most recipes. A little goes a long way, though, and it is very worthwhile to have a little bit as a part of your aromata.
Iranian saffron is used in a large variety of persian dishes.
EXPERIENCE
Saffron imparts both a bright yellow color and a very subtle aroma that is mildly floral. It’s taste comes up on the back end of dishes where it is featured as a bit pungent.
TRADITIONAL USES
- Iranian chicken with tumeric, saffron, and lemon juice
- Chelo - Persian saffron rice
- Paella
- Fesenjan
- Saffron and garlic soup
- Beef and saffron stew
- Saffron ice cream with ginger
IMPROVISATIONAL ‘RIFFS’
- Smoked tuna (atún ahumado) in a saffron tomato sauce
- Saffron biscotti
- Persian pancakes with saffron syrup
- Saffron & rosewater smoked pork ribs
THE BACKSTORY
Saffron, truly one of the rarest of spices, has been used as a seasoning, a dye, a medicine, and in religious ceremony for more than four millennia. The flowers were bred for longer stigma. It was slowly propagated throughout Eurasia, North Africa, North America, and Oceania. Spanish saffron is well admired, but 90% of the annual global harvest comes from Iran.
AKA
Azafrán Sargol iraní (Spanish)
Safran Sargol iranien (French)
Zafferano Sargol iraniano (Italian)
Açafrão Sargol iraniano (Portuguese)
Iranischer Sargol-Safran (German)
Iraanse Sargol-saffraan (Dutch)
Иранский шафран Саргол (Russian)
زعفران سرقول إيراني (Arabic)
İran Sargol safranı (Turkish)
Ιρανικό σαφράν Σαργκόλ (Greek)
זעפרן סרגול איראני (Hebrew)
ईरानी सरगोल केसर (Hindi)
伊朗萨尔戈尔藏红花 (Chinese Simplified)
イラン産サルゴル・サフラン (Japanese)
이란산 사르골 사프란 (Korean)
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