Sargol Saffron is also grade one saffron, like Negin and Super Negin saffron. With only the red parts of the stigma, the treads are shorter than the Negin and Super Negin in Sargol Saffron and they are not connected to the style. Sargol saffron is also called All-Red Saffron or Coupe in the Spanish market.
Premium Sargol Saffron is prepared by separating the red stigma from the lighter style portion of Crocus sativus. This process produces shorter cut filaments with an all-red appearance. Unlike grades selected primarily for long, uniform threads, Sargol is particularly suitable for applications where colouring strength, aroma and flavour are more important than filament length.
The accompanying laboratory analysis records a Crocin value of 235–260, indicating strong colouring performance. Safranal is measured at 28–50 and Picrocrocin at 65–100, representing the product’s characteristic aroma and flavour profile. The tested moisture and volatile matter content is 6.87%, below the product’s specified maximum of 10%.
Because the product is supplied as saffron threads, the filaments can be visually inspected and ground or infused according to the intended application. The 125 g format is intended for professional kitchens, foodservice operations and commercial buyers that require a practical quantity of Iranian Sargol.
For a comparison of Sargol, Negin, Super Negin, Pushal and other Iranian grades, see Types of Iranian Saffron. Related products can be found in the Sargol saffron category, while other commercial grades and formats are available in the saffron bulk range.
| Packaging Level | Quantity | Dimensions | Net Weight | Gross Weight |
|---|---|---|---|---|
| Individual unit | 1 cardboard can in a cardboard box | 11 × 16 cm | 125 g | Approx. 250 g |
| Master box | 12 units | 51 × 27 × 17 cm | 1.5 kg | Approx. 3.5 kg |
| Export carton | 4 master boxes / 48 units | 38 × 56 × 54 cm | 6 kg | Approx. 15.2 kg |
Measure the required amount of saffron and gently crush the filaments using a mortar or the back of a spoon.
Add the crushed saffron to water at approximately 70–80°C and allow it to infuse for 15–20 minutes. Add the prepared infusion to rice dishes, soups, sauces, teas, desserts, cakes or other recipes requiring saffron colour, aroma and flavour.
Store the product in a cool, dry place away from direct light. Keep the can closed when not in use and avoid exposure to moisture, heat and strong odours.
Best before 24 months from the packaging date when stored under the recommended conditions.
The following nutritional values are stated per approximately 1 g of saffron.
| Nutrient | Amount |
|---|---|
| Energy | 3.1 kcal |
| Total Carbohydrate | 0.653 g |
| Dietary Fibre | 0.039 g |
| Protein | 0.1143 g |
| Total Fat | 0.0585 g |
| Saturated Fat | 0.01586 g |
| Monounsaturated Fat | 0.00429 g |
| Polyunsaturated Fat | 0.02067 g |
| Sugar | 0 g |
| Nutrient | Amount |
|---|---|
| Vitamin A | 5.3 IU |
| Vitamin B1 | 0.00115 mg |
| Vitamin B2 | 0.00267 mg |
| Niacin / Vitamin B3 | 0.0146 mg |
| Vitamin C | 0.808 mg |
| Nutrient | Amount |
|---|---|
| Calcium | 1.11 mg |
| Iron | 0.111 mg |
| Magnesium | 2.64 mg |
| Phosphorus | 2.52 mg |
| Potassium | 17.24 mg |
| Sodium | 1.48 mg |
| Zinc | 0.0109 mg |
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