Saffron

Quick description:

Saffron

Origin: Greece, India, Nepal…

Types of Saffron:

1.Bunch (Dastehi): This kind of Saffron consists of both style and red-colored stigma. The red part along with the style are placed on each other and tied by a string.

2. Style(Konj): It is the yellow or white parts of Saffron threads which are separated from red-colored stigma.

Varieties of saffron:

  1. All-red (Sargol): Trully pure and without style, so it is completely red, with very high coloring power!
  2. Negin: Highest Aroms and coloring power, higher volume!
  3. Poushal: This kind of Saffron contains filaments which have 2 or 3 mm style, it’s aroma is high!

Availability:

In Stock

Description :

Packing: 10-20-30-40-50 gm in exclusive packaging box

How to store:

Store your dried Saffron into small airtight glass, way from light. Keep it in a dry and cool environment.

Before using Saffran in cooking, grind it and then soak it in warm water. To grind Saffron, put a pinch of it in a mortar and crush it. Place ground Saffron in a small bowl and pour hot water over it. Make sure to always use warm water as it helps release the aroma!

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