Trading Saffron
We are Saffron exporter all over the world. our main focus is on exporting the good quality saffron. Our Saffrons is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength.
The scientific name for saffron is crocus sativus. It is both a bulbous and herbal plant. The lifespan of the saffron plant is 7 to 10 years. The brown bulb of the saffron plant belongs to the corm family. Each bulb grows into 6 to 9 thin, herbal leaves. In the autumn, one or two pink or purple colored flowers bloom from each corm. The pistil of the saffron flower is in the center and contains the ovary and the thin, yellow style growing inside. Saffron flowers have bright, red stigmas that are 20 to 30 mm in length. The stigma is the edible and commercial part of saffron. The stigma has many chemical components, such as: carbohydrates, minerals, vitamins, pigment (especially crocin), essence (especially safranal) and flavorings (especially picrocin).
Where does saffron come from?
The spice originates from a flower called crocus sativus commonly known as the “saffron crocus.” It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found there is imported.
Why is it so expensive?
Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why you’ll pay $10 to $13 per gram for the real deal. To make sure you’re getting the best stuff, take a sniff—you want saffron that smells a bit like sweet hay. It should also have all red stigmas, no yellow stamens.
What does it taste like?
Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic it’s tricky to describe but instantly recognizable in a dish. As annoying as it is to say, you know it when you taste it.
How should I use it?
Grind 2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle.
How do I store saffron?
Keep threads in a cool, dry, dark place (you can put it in the freezer for up to a year). Saffron water can be stored in the fridge in an airtight container for up to three weeks.
