Product description

Saffron is produced from the dried, yellowish orange 2.5 - 4 cm long stigmas of the purple-flowered saffron crocus. The stigmas are in the form of tubes which open out at the top into a funnel shape. It is the most valuable, most expensive spice in the world.

 

Harvesting saffron is very labor-intensive: each blossom has three stigmas, which are picked by hand in the morning, before the heat of the day, and then dried for 15 - 30 minutes. The blossoms are thrown away.

The term spice is used to refer to plant parts which serve to improve the odor and flavor of foods. They contain essential oils and other ingredients which have a strong seasoning action.

Spices are processed, cleaned, graded and carefully packaged for overseas dispatch in the countries where they are cultivated. They are dried to preserve them for transport and storage. In consumer countries, they are delivered to spice mills, where they are cleaned and graded again, ready for sale in ungrounded or ground form.

Saffron has an aromatic, hot and slightly bitter taste. Saffron contains a water-soluble coloring matter known as croc in, which provides a golden-colored dye which is effective even at a dilution of 1:100,000.

1 kg of saffron represents 100,000 to 200,000 blossoms, the stigmas of which have to be removed by hand, which explain the high price and the frequent cases of adulteration with parts of other plants and other organic or inorganic substances.

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