Saffron is taken from the stigma of flowers. The word “Saffron” is particularly linked to Iran.
Iran harvests about 90% of the world’s production of saffron. Saffron is able to convey deep aromas, being irreplaceable in many recipes. In addition to transmitting the aroma, it transfers its color to the dishes. Ecology, health, care, fairness and juctice are the four basic principles of organic farming. In the organic production of saffron, the same as all other organic products, it has to follow the four mentioned principle.
This type is a little longer than Sargol red parts of stigma. The color of the end part is pale red andorange. The flavour is also integrated in the white parts.
The highest quality of the Saffron is referred to as Negin. This is the most valuable kind as it has the highest quality. It has the volume and the thread- length of Pushal and ast the same time the color intensity of Sargol.
The all red and yellow part of stigma bunched and formed by a piece thread is “bunch” type. Somecustomers upon their usage prefer to buy this type.
Sargol saffron is very pure type of saffron. Stigma is all red so it is most powerful grade of saffron in coloring andaroma. 105-115 kg of saffron flowers produces 1kg of Sargol saffron.