Classification of Saffron
Among Persian saffron, there are four different trims commonly sold:
Sargol: The word “Sargol” translates to “Top of the flower” in Farsi. As the name suggests, Sargol saffron is derived from the very tip of the saffron thread. This type of saffron is easy to identify thanks to its full red color and short threads. While Sargol saffron is extremely aromatic and powerful, it is often considered second inquality to Super Negin saffron (below) aesthetically due to containing crumbs and broken threads.
Super Negin: This is the most expensive and rarest trim of saffron available. Super Negin saffron is known for both its potency and its aesthetic appearance. This type of saffron has longer stigma length compared to Sargol saffron and it does not contain any orange or yellow threads. The threads of Super Negin saffron are also cut symmetrically, avoiding crumbling of saffron threads. Super Negin is the most sought after saffron by those looking for the highest quality product. Moreover, Meris Saffron offers Super Negin saffron through special orders. To find out more, have a look at our special and wholesale orders page.
Negin: Compared to Super Negin saffron, Negin saffron is longer in length and may contain some yellow and orange portions of the thread. In short, Negin Saffron is still very high in quality but can be more cost-effective due to the presence of some yellow or orange threads, making this saffron ideal for regular use at home.
Pushal: Finally, Pushal saffron is the cheapest and most common type of saffron sold. Its low cost is a result of the saffron containing the orange and yellow parts of the saffron stigma. However, international distributors
often take advantage of consumers by selling Pushal saffron with orange and yellow portions of the thread to
increase their profit margins. Since the lighter colored portion of the saffron thread has little to no value,
consumers are sometimes fooled into paying more for the saffron than its worth.
How to use and keep
Saffron has a wide variety of uses in cooking, baking and even beauty industry.
The first step in using saffron for cooking is crushing and soaking the threads. If you do so, it releases the
maximum amount of flavor from the threads, so it's strongly recommended.
Take the saffron threads you intend to use for the recipe and crush them into a powder using a mortar and
pestle. If you don't have a mortar and pestle, you can crumble the threads in between your fingers.
Steep the crushed saffron in warm water, stock, milk, or white wine for 20 to 30 minutes. If there's any liquid
in your recipe, use a small amount of the specified liquid from the instructions.
And Finally, add the saffron and soaking liquids directly to your recipe when called for.
Be cautions that in large qualities, saffron will produce a bitter flavor. It's best to prepare and use very small
amounts in your dishes.
When possible, count the threads instead of measuring them by volume. Note that a "pinch" of saffron
equals about 20 medium threads, and a pinch is usually enough in most recipes that serve four to six people.
Since saffron has a flavor profile like vanilla, it works well in many desserts that typically feature vanilla as the
primary flavor as well. This includes custard, plain pastry, and sweet breads.
Saffron can be used not only for cooking but also for drinking. Making a mixture of saffron and milk , aside
from being a tasty beverage, can help you to brighten your complexion when routinely enjoyed several times
a week.
You can also take saffron extract for medicinal purposes. Under the guidance of a physician, you could take a
pure, high-quality saffron extract to help treat Alzheimer's disease, depression, menstrual discomfort, or
premenstrual syndrome. Even you are able to make your skin glow by making saffron skin masks. Topical
applications of saffron are traditionally used to lighten, brighten, and clear skin. The exact application
procedure will vary based on its intended purpose, though.
In the end, do not forget to store the saffron carefully. Saffron doesn't spoil, but it will gradually lose its flavor
in storage. Proper storage can preserve the saffron for longer periods, however. Wrap the saffron threads in foil and place them in an airtight container. Store them in a cool, dark place for up to 6 months. For longer storage, keep the container of saffron in your freezer for up to 2 years.
