Saffron Iran Sargol (Switzerland)

Iranian Sargol is another name for cut or coupe saffron, which means that every strand is cut so that only the reddest tips are used. This delivers a stronger flavor than the regular saffron, which uses more of the whole strand or the more yellow portions. This is the type of Saffron you are buying from us, as the picture shows.

It takes more than 4000 crocus flowers to produce one ounce (28.35 gr) of saffron - it\'\'s no wonder saffron is the world\'\'s most expensive spice. The highly prized \'\'stigmas\'\' from these flowers are hand-picked, dried, and carefully packaged so you can enjoy their precious, intoxicating flavor, color, and aroma.

The flowers must be picked by hand on the day they open. This must be done before dawn, as if the sun hits it the quality drops, so a lot of work goes into every gram. Saffron needs moisture to release its flavour. The best way to extract flavour from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes.

Then add both the saffron and the liquid to the recipe. As the saffron soaks, you\'\'ll notice the distinctive aroma indicating that your saffron tea is ready. I like to soak the saffron in stock or wine (rather than water) to add to the overall flavor of a dish. 5 kg minimum order Per kg 550 USD FOB IRAN MASHHAD