Crocus sativus L. , from Persia ( Iran ).
Where should you look ?
First, the quality and authenticity of the second purity. Much of what they sell as Saffron does not deserve that name : it is a general term , like for example the word car. But you have cars you've Rolls-Royce 's ! ?
Quality you can check the following:
• The more yellow wires in Saffron, the worse the quality. See saffron pistils are stringy and are red to dark red in the top and yellow underneath where they are attached to the flower. Yellow parts are useless weight without color, flavor or taste.
• saffron threads should be dry and brittle to the touch should be saffron pistils, dry and NOT humid. The more excessive moisture, the fewer number of saffron pistils per gram. So you need to use our Sargol Saffron not toast. ?
• The aroma of saffron is strong and fresh, not stale! Golden rule: if you can not smell it, then do not buy it.
Besides the above quality goes in Saffron also the authenticity and purity because there is a lot of imitation on the market that include: ?
• Different flower extracts that give only color with no smell or sour smelling and tasting ?
• Artificial changed saffron pistils to increase , unhealthy and lack of taste and aroma. Color strength.
? • Saffron pistils mixed with foreign substances and / or other parts of the flower that only increase the weight so that you can charge a higher price per gram.
We provide 100% pure Saffron Sargol , this term is the blood red Saffron indicated . Good quality saffron contains only the red part of the pistils, without the yellow . Sargol Saffron, the best and highest quality available , does not consist of all the red part of the pistils , but only the shorter upper portion thereof . This means that it takes a lot more flowers per gram Sargol Saffron creating a stronger color , intense aroma and rich flavor arise . The ISO standard for first degree Saffron (as in Spanish La Mancha species or Coupe ) keeps a color depth of 190 while our Sargol Saffron 230 + score to 300 ?
This saffron is purchased directly from Persian saffron cooperatives centuries Crocus sativus cultivation and processing knowledge ( if not better ) equal to our standards here in Europe . This Sargol Saffron comes directly from the nursery - pure nature and organic. Production takes place in the historic city Qaenat in Khorasan, Persia , where the growers work with heart and soul to get . The best of themselves and the precious flower Their experience in the cultivation and harvesting of saffron goes back . ? Approximately 1700 years
In short , we sell the Rolls - Royce of Saffron, or as others say, as good as it can be. We say, as good as it should be.
How to store
The healing herb Saffron is mainly composed of three carotenoids :
• Crocin , responsible for the color of saffron
• Picrocrocin responsible for the taste of saffron
• safranal responsible for the aroma of saffron
Crocin is the only natural ingredient in saffron that gives the coloring . Crocin is found in the red part of the Saffron pistils . If Saffron is fresh, the amount Crocin is greatest . When Saffron older, Crocin transforms into another component Safranel responsible for the aroma . This explains why older Saffron often has more flavor.
It does not matter how you kept Saffron, nothing you can do about this aging process or odor change. But there are conditions that accelerate this process such as heat , moisture, and light . To get as many of your fun Saffron this process must be counteracted . Saffron Keep it in a cool, dry and preferably dark place . Do not refrigerate for thereby taking the moisture faster when you take it out of the refrigerator ( unless you used all at once , of course ) . Crocin is really the blood of Saffron and once that's gone, it's also the color strength , aroma and taste away and Saffron unusable. ?
? Saffron, the king of spices , slow aging and therefore can be stored for up to 3 years from the time of harvest, and will, if stored correctly, as described above , are preserved qualities .