5
(3)

Why saffron is priciest of them all!

There are several reasons that saffron, especially Persian saffron, is expensive and valuable as gold.

Firstly, this beautiful purple flower is Hand made. To be more precise, each of its corns should be planted by the human hand one by one and be delicately picked up by the human hand, and finally, saffron threads should be separated from the saffron flower by hand. Secondly, 2 or 3 bulbs will grow out of each corn, and each flower only contains three or fewer threads of red-white saffron. Another reason is that the saffron field should rest at the end of harvest season up to the start of next harvest season, and It is not possible to harvest any other plant during the rest period of the saffron farm. More importantly, 8 grams of saffron threads come from 1 kilogram of saffron flowers; therefore saffron is rare, hard to grow and to produce within a very time-consuming process. So due to all the reasons above, Saffron is the red gold, and now we know why.

Saffron price varies in different continents and countries. It depends on the type of saffron, its origin, and its quality. Various countries produce and sell saffron, but the leading producer, with a 95% market share, is Iran, and Persian or Iranian saffron is the most popular one. The highest quality Iranian saffron is known as Sargol saffron. Sargol translates as “top of the flower.” Which means no yellow or white part of the thread has been contained in this type. “Negin,” “Super Negin” and “Pushal” are other types that include different parts of a saffron thread.

Let’s Take a look at Business Insider’s Interview regarding this subject:

On the other hand, you should know that color, aroma and taste of Original saffron is so intense that you only need 15 threads of saffron, which costs 20 cents, for each of your plates. Well, now you think that this is not expensive at all. I KNOW! But consider that if you don’t buy original saffron, you have to use way more than 15 threads to get the aroma and color. So make sure that you’re buying authentic Persian saffron. There are many symptoms to recognize pure saffron, and it has sustained specifications that you can know the quality of saffron. Flavor, aroma, color, shape are some essential factors in identifying pure saffron.

Flavour: pure saffron never tastes sweet; it has a bitter and astringent taste. (Pure saffron smells sweet but never taste sweet.)

Aroma: the small amount of pure saffron has an intense and pleasant smell (sweet smell), while counterfeit saffron almost doesn’t have any scent.

Color: the color of saffron should be dark red, not light, and the twig should not be shiny. When you put it in warm water, it doesn’t lose its color (only the pure saffron keeps its color), and also, when you take the real saffron out of the water, it still has its color while the fake one ultimately uses its added color.

Shape: saffron must look like a clove so that the bottom of the red and its end are serrated, broad, and scissor-like. When you put saffron in the water, the shape of saffron stigma shouldn’t change, and it should keep its trump shape. If you see the form of saffron is changed it’s not real saffron. In other words, real saffron has a corn-like head, and fake saffron has a flat head. The stigma doesn’t have the same thickness from top to bottom.

Some may mix saffron with some materials like paraffin, fat, sugar, honey to increase the weight of stigma. Another way for making fake saffron is they color the yellow part of the stigma red. Even sometimes, they paint corn strands or coconut filaments instead of real saffron (because they look like saffron) to increase the yield.

You can do some interesting tests to identify original saffron:

  • Combine a little amount of baking soda with water and add saffron to the mixture; if it turns yellow, it will be pure saffron, but if it turns red, it will be a fake one.
  • Saffron can’t be solved in gasoline; therefore, when you add some amount of saffron to gasoline, if it is colored it means it is fake saffron.
  • Put some thread of saffron between paper and press it and leave it for some minutes after that if you see fat and oil on the paper it means it’s fake, but if it is powdered, it’s original.

 

So if you want to experience the taste of original high-quality saffron, with the best price in the market, please don’t hesitate to check out our online shop.

 

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this post.