Saffron Iranian Whole & Broken
A high quality grade of saffron that infuses to yield a classic golden colour.
Other Common Names
Azafran, Zafran, Poshal, Sargoal. Botanical Name: (Crocus sativus)
Description & Use
The World’s most expensive spice, Saffron is the stigma that is plucked from a low-growing, purple-flowered crocus. There are only 3 Saffron stigmas per flower and 5 acres of Saffron plants yields somewhere between 500g and 750g of Saffron stigmas in a good year! Saffron that contains pale yellow threads, is actually Saffron stigmas with the style attached. The style is the section that joins the stigmas into the base of the flower, and Saffron with yellow style is regarded as inferior to pure Saffron stigmas. Because of its high value Saffron is often adulterated with safflower petals, coconut fibre, cornsilk and any other similar looking material that the unscrupulous trader can pass off as Saffron.
Herbie’s Spices Saffron is available in two grades:
- Kashmiri Whole Stigmas, which have the a strong colour, woody aroma and astringent flavour.
- Iranian Whole & Broken Stigmas, which have very good colour, are slightly brittle, and are ideal for powdering. It has a slightly sweeter floral aroma and similarly floral taste that goes well in Middle Eastern cooking.
Saffron has been so valued over the centuries because it yields a water soluable dye. It is used to colour and flavour rice dishes such as paella and biryani. Use between 8 and 12 stigmas to colour 1 cup of rice. Soak the stigmas in warm water for about 15 minutes before adding the coloured water, with the Saffron threads to a dish.
Produce of Iran packed in Australia.