Serai.Global offers superior quality Persian saffron, cultivated in the Persian Khorasan Province the heart of Saffron tradition.
Two forms of “Super Negin” are available, entire pistils or broken pistils, both of identical quality but different price.
The name saffron, in English saffron and in Italian Zafferano, comes from the ancient Persian word “Zarparan” which means “flower with golden threads”. Saffron زعفران, zaʿfarān, means “yellow” in Arabic/Persian.
The spice saffron is obtained from the threads of the crocus with scientific/Latin name Crocus sativus. Each flower has only three threads that are dried and used as a spice. Due to its delicate fabric, farmers are harvesting it by hand. In order to obtain one kilogram of saffron,they hand pick the threads of about 200,000 flowers. The area to cultivate this amount of plants is more than one hectare.
Around 220 tons of saffron are produced worldwide each year, with about 190 tons coming from Iran. The main growing area is the province of Khorasan. The saffron cultivated here is the most aromatic and qualitatively best in the world.
Already in antiquity saffron was mentioned as a spice and color giver for food (e.g. Pliny the Elder), but above all as medicine. For thousands of years, saffron eas an important medicine in the Orient. Saffron is also very important item in today’s medicine. Studies show a nerve-boosting and mood-enhancing effect in mild to moderate depressive moods.
The spice saffron is sensitive to light and moisture and must therefore be stored in tightly closing metal or glass vessels. Saffron bleaches in light and the essential oils quickly evaporate.
At Serai.Global, we regularly test our saffron in special and certified laboratories to ensure the highest quality of our products.
After harvesting the saffron flowers, the saffron filaments are broken by hand from the flowers. After drying the threads in a dark room to avoid the harmful effect of light, especially sunlight, on aroma and color, the threads are sorted.
Saffron from the upper part of the threads with the highest aroma concentration is called “Super Negin”.
The slightly longer threads to the place where the three threads pass into the common style is called “Sargol”.
If parts of the saffron styles are in the spice this is called “normal saffron”. The broken threads are called “broken Saffron” and are also offered ground powdered. Only the true connoisseur can distinguish these quality levels in taste.
To preserve the aromatic fragrance, saffron should not be cooked. The saffron threads must be soaked in a little warm water for a few minutes and add to the dish with the liquid towards the end of the cooking time. An even more intense colouring is obtained when the saffron threads are freshly mortared.
Saffron is the most expensive spice in the world, but don’t worry a little pinch enough to refine a delicious dish, add a great aroma to cakes or compose a drink with an elegant touch.