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Showing posts with label Iranian saffron. Show all posts
Showing posts with label Iranian saffron. Show all posts

Sunday, December 28, 2014

Safran nedir? Safran nedemek?

Pure Iranian Saffron direct sales

Familyası: Süsengiller (Iridaceae). Türkiye’de yetiştiği yerler: Kastamonu-Safranbolu’da yer yer yetiştirilirsafran

Eylül-ekim ayları arasında, mor renkli ve hoş kokulu çiçekler açan 15-30 cm boylarında, soğanlı, otsu bir bitki. Etli ve yuvarlak 2-3 cm çapında bir soğanı vardır. Üretimi de bu soğanlarla yapılır. Yapraklar uzun, dar ve ortası beyaz çiçeklidir. Yapraklar çiçeklerden sonra meydana gelir. Çiçekler 6 parçalı, erkek organları 3 tane, dişi organın kapsül kısmı olan stigmaları turuncu renklidir.

Thursday, November 13, 2014

Saffron Superior Grade

Saffron Superior Grade Also Known As: Crocus








Ingredients: Saffron Superior Grade

Taste and Aroma: Rich, but subtle, perfumed and honey like.

Uses: Food coloring, Asian cooking, soup, seafood, rice and bread.

Substitutes: Saffron Powder Spanish Superior Grade, Fennel Pollen, Chili Threads and Turmeric Ground.





Fun Fact: Saffron is very expensive, because of the vast amount of land and labor required to produce just a little saffron. However, very little is needed for each recipe, making a gram enough for dozens of uses.

Health Values:
-May help protect against certain kinds of cancer because it contains antioxidant properties
-May help reduce symptoms of digestive disorders, colic and menstrual cramps
-May help treat symptoms of depression
-May help to lower bad cholesterol

This information is for educational purposes only.  This information is not intended to diagnose, treat, cure or prevent any disease. 

Thursday, July 10, 2014

Ramadan recipes

Saffron finds use in several Ramadan recipes be it sweet or savoury. You may think what difference a little pinch of saffron may make to your dish but don’t underestimate this beautiful ingredient...

Tuesday, May 27, 2014

Quality and safety of our saffron

Quality and safety
The time when the physical aspect of saffron sufficed to buy and use it is long gone.
Our corporate values force us to go beyond consumers’ requirements.
Our Quality Assurance monitors the whole saffron production process, supervising every step –from its sowing in the field to the consumers’ table.
Our laboratory is constantly analyzing product samples and our work protocols guarantee the full trace ability of every batch of raw material.
Rigor in quality assurance results in safety. Our saffron meets the highest standards for hygiene and food safety. We have obtained the quality certifications that guarantee the suitability of our product.

Tuesday, April 1, 2014

#Saffron Zaafaran, Azafrán, केसर, ज़ाफ़रान.Aromatics for Food and Music

#Saffron Zaafaran, Azafrán, Aromatics for Food and Music 



Saffron is rather unique among spices in that its main aroma and color components are water-soluble;
therefore, the stigmata may be soaked overnight in water, filtered and the water then added,.
Another method is preferred in Persia and India:
The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to cooking or sweets.

Saffron is native to the Mediterranean environment

Saffron is native to the Mediterranean environment, characterised by cool to cold winters, with autumn-winter spring rainfall, and warm dry summers with very little rainfall. It can withstand substantial frosts (-10oC), and can tolerate occasional snow in the winter.


Due to the fragile nature of the stigmas of the crocus that are 3 to 4 cm in length, the stigmas must be hand removed and also for the harvesting of the crocuses this is done by hand as well because a machine would decimate the delicate petals of the flower.