Torbat-e Jam, Taybad, Bakhrez, Gonabad, Sabzevar, Shashtmad, Neishabour and Bajestan, Kashmar, Khalilabad and Kuhsorkh cities in Khorasan Razavi province.
Fars Province (Natanz) Fars,
Kerman
Semnan (Shahroud),
Lorestan,
Qazvin,
Ardabil and East Azarbaijan province
Saffron bulbs are grown and cultivated much better in cold regions with high rainfall than in the tropics, and one of the main reasons for distinguishing good saffron from poor saffron is the climatic conditions of the region. The colder the region, the higher the yield. And the quality of saffron goes up.
Due to its warm nature, saffron can largely withstand cold weather. Saffron onion continues to grow normally at a temperature of minus 40 degrees Celsius and fully maintains the freshness and vitality of the leaves.
Annually, about 250 tons of saffron are produced and cultivated all over the world, of which about 230 tons belong to Iran. This is while Iran with an annual production of more than 90
The percentage of saffron in the world is the first in terms of quantity and quality.
Greece with an annual production of about 6 tons, Morocco 4 tons, Kashmir 3 tons, Spain about 2 tons and Italy one ton after Iran are ranked second to sixth in the world in terms of saffron production,respectively.
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There are different types of saffron at different prices in the market.
Saffron is divided into three general categories: 1- category 2- straw 3- sergol.
The types of saffron in the division are related to the red and yellow parts of saffron.
Saffron in Iran is divided into three main categories.
Keep in mind that the meaning of stigma is the red part and the meaning of cream is the yellow part of saffron.
1- Bunch of saffron
-It is the most original and basic type of saffron
-It is obtained by stacking and drying a whole string of saffron (including stigma and cream).
The cream portion is usually 3 to 5 mm and the stigma depends on the quality of the saffron, longer or shorter.
– The arrangement of the strings in the bunch of saffron is either one-sided or two-sided.
Saffron is called 4th grade saffron in the classification of the National Organization for Standardization and also the standard 1-259.
The coloring power of batch saffron is between 120 and 150 units.
Difference between one-way and two-way layout:
In a one-sided arrangement, the stigmas and creams are stacked on top of each other.
Two-sided arrangement, stigmas on both sides and cream in the middle.
In the two-way arrangement, because the yellow part is in the middle, the stigma is more visible.
Girl Screw: Classification of saffron string is usually done by women, to saffron batch,
It is also called saffron girl or girl bunch.
2- Saffron straw
In straw saffron, the red stigma part of the saffron string is 1 to 3 mm from the yellow cream part.
Because there is more stigma in this type of saffron, it has more coloring power than bunch saffron.
The coloring power of straw saffron is 170 to 25.
– Due to the connection of the stigma to the cream and the reduction of the possibility of being counterfeit, this type of saffron has attracted more trust from buyers.
Saffron is a grade 1, grade 2 and grade 3 in the straw saffron family.
3- Sargol saffron
Sargol saffron, in this type, there is no creamy part (root) and completely red stigmas are separated from each other, forming pure saffron.
In addition to Sargol, the titles Sarqalam, Sarresheh and Mumtaz are used for this type of saffron.
The similarity between Sargol and Pushal
In some cases, straw saffron is also called Sargol
In this case, it is divided into two types: Negin head and Mumtaz head.
Sargol Negin is in fact the above definition of Sargol saffron
Serum Mumtaz actually contains a part of yellow cream.
Result :
– The coloring power of Sargol saffron is more than the rest and it is about 210 to 260 units.
Consumption of Sargol saffron is used more than other types.
4- Saffron Negin Pushal or Pushal Negin
Negin Pushal saffron is a special type of Pushal saffron.
– In Negin Pushal saffron, the stringy strands of red and thick stigma without the creamy part (yellow) are separated from the existing filaments and bulky saffron is prepared.
– The most luxurious and expensive type of saffron is Negin Pushal saffron.
– Has the highest coloring power (between 230 to 270 units).
– In different years, it has usually had a decreasing trend.
Because the production and sale of Negin Pushal saffron, due to the time-consuming and costly process and more activity required for processing,
In some cases, this type of saffron is also called Super Negin.
5- Corner or white saffron
By separating Sargol saffron from the bunch, the root part of the saffron remains, which in Iran is called white or corner saffron.
– Contrary to some people’s belief that the corner has more perfume than Sargol.
– The valuable material of saffron lies only in its red stigma.
– Due to the presence of more moisture in the cream, more aroma of the cream is inhaled.
– Saffron corner is not included in the classification of saffron types, but because of its beautiful color and appearance
And that it is not possible to cheat is taken into account.
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Until now, we always thought that saffron should be brewed with hot water to have the most color, but Iranian red gold has another method of brewing.
It is a completely different method, that is, with ice, which we will say is the best method in this section.
Instructions for brewing saffron with ice
The initial steps are just like brewing saffron with boiling water, which means that you must first grind and grind the saffron well.
Now you need a few ice cubes instead of hot water,
Pour small pieces of ice into the container in which you poured the saffron powder (the container should be glass).
At this point you are done. Now let the ice melt at room temperature;
Exactly the same process that causes better and more complete coloring of saffron.
It is interesting to know that the experience of people who have used this method to brew saffron has proven that the method of brewing saffron with ice makes the brewed saffron brewed with the traditional method of boiling water both more fragrant and more colorful.
In addition, you can store this solution in a suitable and hygienic container in the freezer
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