SARGOL SAFFRON is made up of the red stigmas which have been CUT and SEPARATED prior to drying. Stigmas cut this way provide MAXIMUM flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. SARGOL SAFFRON is 100% pure saffron.
The stigma is the only part of the saffron we sell to you. Sargol Stigmas range from 3/8″ to 1/2″ in length. Sargol, In other countries it is referred to as coupe saffron (cut), or all red stigma. When the stigmas remain attached to each other it is more difficult to achieve a low moisture content in the drying process. So even though the stigmas are slightly longer, their quality is not as high as when the stigmas are dried separately. In other words the “longer” the style the lower the quality of the saffron and the higher the “dead weight”.
Sargol saffron is probably the most famous saffron in the world and it’s known as a pure and quite red saffron , Sargol is the best part of saffron flower and it has very nice smell and pleasant taste.
Negin Saffron (All red Saffron):
Negin Saffron is the most expensive saffron and the different between Sargol and Negin is that Negin pieces are quite larger than Sargol Pieces , the price of Negin saffron is probably higher than Sargol about 10% compared Sargol Saffron .
It’s grade B of saffron and it has a little yellow at the end of each pieces of saffron strings, but still the smell and taste of Poushal saffron is as good as all red saffron the price of Poushal Saffron is cheaper in comparison with Sargol saffron
This is the most important part of the saffron process. By cutting the stigmas apart prior to drying them,
the “moisture” will evaporate out and no moisture remains inside the saffron stigma. When you leave the stigmas
attached to each other, moisture is trapped inside the stigma. This shortens the shelf life and quality of the saffron.
The drying process activates the chemical compounds, which release aroma, color and flavor. You can tell high moisture content in
saffron by the soft or spongy texture to the touch. Moist saffron will develop a musty smell instead of saffron’s distinct clean aroma.
Our Sargol saffron’s moisture is as low as 2% and its aroma is pleasantly memorable and distinct. Sargol *stigmas dried this way are brittle
to the touch. You can crush them into powder between your fingers or with just a little pressure between two metal spoons.
Keeping Method of Saffron
After drying and cooling operation, saffron is put in appropriate containers.
Saffron may be packed in glass containers, polyethylene packets 9Lower Density), polyethylene canisters
(High Density) and/or three-layer aluminum packs. After packing operation, saffron should be put inside pasteboards
with the aim of preventing from being compressed. Saffron should be put inside wooden or metal crates at the time of transporting and carrying it.
Pomegranate paste is pure without additives with pure pomegranate properties produced from pomegranate fruits in Fars province , pomegranate Fruit
is full of potassium, phosphorus and poly phenol which causes the reduction of blood cholesterol.
Pomegranate paste with a natural taste is a very suitable ingredient as the sauce in food and partly used in cooking.
The pomegranate paste produced from pomegranate juice without additives, salt and sugar is of a very high quality.