Types of Saffron and their differences
Types of Saffron and their differences
Those familiar with saffron know that there are different kinds of saffron in the market that have different prices. Several companies offering this product will provide saffron in various categories to their customers, among which all three types of products are commonly seen in the three words of the bunch, sack and squirrel. The basis of all these categories is what part of the field of saffron flower is present in the product. In fact, it does not mean the type of saffron in the division, the place of production, or the packaging companies or the variety of cultivating saffron, and this is only the red and yellow section of the saffron thread.
The division of saffron in Iran usually involves three main types, and the other types are usually a special case of these three types. Before describing the types of saffron it is necessary to remember that the order of the stigma, the red part and the order of the cream, the yellow part is a string of saffron.
Saffron is the most important and most basic type of saffron, which is obtained by mixing and drying a whole range of saffron (including stigma and cream). The cream is usually 3 to 5 millimeters and depending on the quality of the saffron, the stigma can be louder or shorter. The ordering of strings is either on a one-way or two-way basis. In the one-sided arrangement, the stitches on each other and the creams are put together. In the two-sided arrangement, the stitches are placed on both sides and the cream is placed in the middle. In the second case, because the yellow part is in the middle, the stitch attracts more attention. Because the category of saffron is usually done by ladies, they are also called saffron sativa, the saffron, or the parsley.
Saffron is ranked in the grade of the National Standard Organization as well as Standard 1-259, grade 4 saffron.
The coloring power of saffron is between 120 and 150 units.
Shalagh saffron is actually a reed section of saffron fillet with 1 to 3 mm of yellow cream. Because of the higher proportion of saffron in the batch, the color of the stigma is greater, its color is also higher and depending on the quality it is about 170 to 250 units. Some people are more likely to trust this type of saffron because of the stitching of the stigma to the cream and reduce the likelihood of counterfeiting.
Saffron of grade 1, grade 2 and grade 3 is in the group of saffron shoals.
Sahar saffron is actually what most saffron people have in mind. In this type, the creamy part (root) is completely removed and the red stigmas are separated from each other, pure saffron. In addition to the squirrel, they also use the top-notch titles for this kind of saffron. In some cases, saffron shrimp is also called Sarrul, in which case it is divided into two types of sparkling peanuts and split peas. Sargol Negin is in fact the same definition of saffron as Searl and the privileged squirrel is in fact part of the creamy yellow color.
Among the different types of saffron above, saffron saffron coloring power is more than the rest and about 210 to 260 units.
Consumption of Saffron Sargol is more common than other types.
In the following, the types of saffron described in this article are visible.
Types of Saffron
Saffron Negin Pardal or Pullah Negin:
Negin-Shallah saffron is a special type of shrimp saffron, in which the branches of 3 branches of red and thick chalk and without creamy part (yellow) are separated from existing strands and bulk saffron is produced. Saffron Pahal Negin is the richest and most expensive saffron type and has the highest coloring power (between 230 and 270 units). The production and sale of Pallal Negin saffron is usually decreasing due to the time consuming process and the more processing required for processing.
In some cases, this type of saffron is also called Super Negin.
Coriander or white saffron
By separating the saffron from the bunch, the root remains, which is called white saffron or nose in Iran. In Europe, this part is known as White (White) or Style (Cream). Contrary to the perception of some people that Corus is more aromatic than Sirger, scientific research shows that valuable materials of saffron are only in its red color. This material (especially crocin as a saffron color factor) is transmitted from the stigma to the cream due to the movement of the plant tissue, due to the presence of more moisture in the cream, the appearance of more perfume comes from the cream. Coriander saffron is not included in the category of saffron, but due to its beautiful color and appearance, it is not possible to cheat.
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