Saffron

Saffron is a spice derived from the flower of Crocus Sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron has long been the world’s most costly spice by weight.

Description

  • Negin (Grade 1):

If three stigma threads are attached together and form a cluster, this type of saffron is called Negin. Since the production of Negin saffron is an extremely delicate and precise manual skill, it is the most expensive type of saffron and very limited to offer.

  • Sargol (Grade 2):

This grade consists of ONLY dark red stigma tips and has the highest quality compared to the other types. Sargol saffron is the pure saffron with no broken stand.

  • Pushal (Grade 3):

Pushal saffron is the stigma part of the plant attached to a 1-3 mm style end. Its color is yellow to light orange.