What is Saffron?
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”.
The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as Food seasoning, coloring agent and medicinal. It plays an important role in the consumer culture of different regions of the world, such as Middle East Countries, Spain, Italy, and India and so on.
Kinds of Saffron
All Red Saffron( Super Negin )
Three strands of saffron stigma connect together. So, strands of saffron stigma are skeined, it seems beauty appearance and more volume, this saffron is more appropriate in market than other classes, so it is more expensive.
All Red Saffron(Negin)
This kind of saffron is same as super Negin, strands of stigma connect together. The only differential between them is length of strands. Negin saffron stands are shorter.
All Red Saffron( Sargol )
The only characteristic of this type is the redness of its stigma. Style (white part of saffron) is removed and all red saffron is produced(Cut filament saffron). This type of saffron is completely pure and is with the cute tissue of saffron without style.
All Red Saffron(Pushal)
Saffron Pushal In fact, the red stigma in the field of saffron, with 1 to 3 mm from the yellow creamy part. Because compared to saffron category, the relative value of stigma is greater and its color strength is also greater. Some people prefer this type of saffron because of their connection to the cream and reduce the likelihood of fraud in saffron, because the likelihood of fraud is very low.