O u r S a f f r o n
Saffron are the carefully dried pistil threads of the "Crocus sativus". Each thread is the same in appearance, has a bitter taste and maintains a strong odour that is found exclusively in the red part of the pistil threads. An impressive 190 flowers are needed to produce a single gram of saffron, all hand-picked at ground-level, making it a labour-intensive harvest.
Saffron is known as the red gold spice, and is used in cooking to add a seductive aroma and golden yellow hue to a variety of dishes.
Highly regarded in the area of medicine, saffron can benefit patients with a heart condition or iron deficiency, and many other diseases.
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More than ninety percent of the world's saffron comes from Persia, and saffron comes in three qualities: Pushal, Sargol and Negin.
Zargoush saffron is of the Negin quality.
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How to extract colour or aroma from saffron
To extract vibrant colour and aroma:
Saffron contributes a luminous, yellow-orange colouring to foods. To extract colour, take a pinch of saffron threads and drop them into a small glass with one or two ice cubes. Let the ice dissolve and your saffron liquid is ready to be used for any kind of dish.
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For extraordinary aroma and colour:
If the aroma is the first priority for your dish, take a pinch of saffron threads and put them in a small (heatproof) glass with a bit of warm water. Let sit for a minimum of 15 minutes, and your saffron liquid is ready to be used for any kind of dish.
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For both processes, we recommend adding the saffron liquid just before the end of the cooking process.