buy saffron: it is better to know some points before buy saffron spice.
saffron(pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a valuable spice derived from the flower of Crocus sativus, widely recognized as the “saffron crocus”. The dark red stigmas and styles, called threads, are brought together and dried to be consumed mainly as a coloring agent in food and seasoning. Saffron spice, long among the world’s most expensive spices by weight, was probably first cultivated in IRAN or Greece. sativus is probably a form of cartwrightianus, that discovered by human cultivators selectively breeding herbs for abnormal long stigmas in late Bronze Age Crete. It slowly spread throughout much of Eurasia and was later brought to parts of Oceania, North America and North Africa.
Saffron’s flavour and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also includes crocin, a carotenoid pigment, which imparts a rich golden-yellow tint to textiles and dishes. Its recorded history is testified in 8th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been used and traded for over three millennia.
buy saffron: Saffron is known as an expensive spice, because of using human force instead of agricultural machineries. Saffron flowers are so sensitive and collection process on the ground must be done by human hands. Collecting saffron flowers must be done around 10 up to 20 days in October in early morning before sunrise. All these problems leads to increase saffron price, by considering all these difficulities, saffron price in Iran is lower than other countries, and the reason is cheap human force and widespred presentation of this spice comparing to other countries.
Over 170 tons of saffron, were exported to 47 countries, including the United States, in the last persian fiscal year (ended April 1, 2017), 32.4 percent more in terms of volume, year-on-year.
The Oman, Belgium, France, Iraq, Singapore, the US, Philippines, Kuwait, UAE, Hong Kong, Spain, Italy, Germany, Australia, UK, Bahrain, Poland, Taiwan, Japan and Canada are the key buyers of Persian saffron.
Iran produces over 350 tons of saffron per year. Yearly, some 85 tons of saffron are consumed domestically.
Last fiscal year, saffron cultivation area in the country increased from 87,000 to 96,000 hectares.
Close to 95 percent of Iran’s saffron is cultivated in the two northeastern provinces of Khorasan Razavi and South Khorasan .
The universal saffron trade stands at about $8.3 billion per year.
What is even more interesting is that there are three main types of Persian/Iranian saffron spice, these three types are based on the trim of the saffron thread. The three different trims of Persian Iranian Saffron are:
Pushal : this type of saffron contains filaments which have close 3mm style.
Sargol: this type is totally red, filaments are thinner than negin type and because of this type is result of sorting poshal, there are some broken filaments in this type.
Negin: all red, along thicker and longer filaments. in comparison to sargol, negin has more volume.