Bulk Iranian Saffron export by Grandor

Orange-red Crocus Sativus’s stigmas are the primary source of one of the world’s most expensive spices: Saffron. According to the UN Food and Agriculture Organization, Iran is the first country in Saffron cultivation, production, and exportation of Saffron. Thanks to its relatively sunny and dry climate along with knowledge and experience that has been passed through generations of Iranian farmers, Iran is currently a leading country in the supply of saffron and Saffron exportation industry by contributing to 85 percent of the world’s annual production. It is mostly used in different sections of the food and pastry industry.

Iranian Saffron export
Grandor wholesale bulk Iranian saffron and exports it in India, Hong Kong, Germany …

Saffron a traditional healer

The origin of Saffron dates back to 3500 years ago. According to historical shreds of evidence, this has been first discovered and cultivated in Asia and Europe. However, it has been first noted in a document retrieved from Greece’s bronze age. This widespread species had been treated as a healer in ancient times, particularly for healing hemorrhoids and heartache. Recent scientific studies have revealed that many antioxidants in this are the key components that give anti-inflammatory benefits to this spice. Some studies also proved that a regular intake of this might be helpful for depression and sexual dysfunctions. However, scientists are still a bit skeptical regarding this effect on cancers and cardiovascular diseases.

Taste of high quality Iranian Saffron

Saffron is a special spice with a unique taste. If you have ever tried this spice, you would note its grassy and earthy flavor and its sweet floral aroma. Such flavor and aroma are extraordinary and almost unique for this space so that everyone can easily recognize its presence in foods and pastry.

The primary source of Saffron’s unique taste and the flavor is the plant from which it is cultivated. However, its taste and flavor will improve by time. The origin of this flavor basically relied on two components: Picrocrocin and safranal. Safranal is a yellow natural compound that makes up to 70 percent of dried this volatile fraction. This component is in charge of herbal odor, medical benefits, and the unique taste of this. On the other hand, 4 percent of dried this volatile fraction is made of Picrocrocin, which is also responsible for part of this taste. Grandor honor that wholesale bulk Persian Saffron and export it worldwide especially to Hong Kong, Spain, Germany …

Why real Saffron’s price is so expensive?

Saffron is known as red gold for many people all around the world. It’s quality and price increases as its color gets deeper red. Therefore, Saffron with red-orange colors is known to have the best quality in the market.

One reason behind Saffron’s high price is the difficult cultivation of crocus flowers. This is known as a labor-intensive crop, which increases its base price. The crocus Sativa, also known as Saffron’s crocus, grows and flourishes in fall. Three small and thread-like stigmas grow in each flower’s center, and they need to be removed for Saffron’s cultivation. This procedure needs to be completed by hand and with extensive care. More than 80 thousand These flowers need to be grown, hand-harvested, and dried to produce one pound of this. Adding to the complications, drying herbs and separating good quality this is a very delicate job that needs to be done by hand and with careful supervision. Thus, no wonder this herb is the most expensive spice in the world.

Sale of bulk saffron and other Dried Fruits spices by Grandor Company

How to keep Saffron?

Saffron can be kept up to six months in dark and cool places and inside adequate containers. This can preserve the maximum flavor and unique deep red color of the herb. This is sensitive to light, so it needs to be kept away from direct sunlight. The best solution would be keeping it in foils and in airtight containers. The more you keep this, the less it preserves the failover and color. To note, this never spoils.

How to use Saffron?

There are different ways to incorporate Saffron with other ingredients in the food and pastry industry. One thing to note is that Saffron is a dried herb and should be treated well. The latter means you need to hydrate and heat up the leaves in order to take the most advantage of their color and aroma. In fact, you can maximize Saffaron’s flavor and color by considering a few tips. For instance, you dissolve one gram of This in one liter of water with 56-centigrade temperature. The latter means that water should be neither boiling nor cold. Letting Saffron in the warm water for an average of four hours can maximize its aroma and color.

You can follow some basic ideas as follow for including the red gold in your foods and pastry:

  • Grinding Saffron into powder: This is a fundamental and common way of using this. Grounded Saffron is mostly used in Persian food recipes. Saffron is the main ingredient for making a Crispy rice dish called yellow rice cake or “Tahdig.” Moreover, yellow rice for the final touches of Persian polows (layered rice dishes) is another part where grounded Saffron can be used. Grounded this can also be added to stews for additional color and delicate aroma.
  • Saffron tea: Saffron tea is one of the most popular herbal tea globally, particularly for its taste and aroma, while it lacks any undesired metallic or bitter flavors. You can boil water and leave it to cool down for only a couple of minutes—the adequate temperature would be 71 to 77 centigrade. You can treat this similar to Matcha tea. After adding Saffron to the hot water and letting it rest, you can enjoy a beneficial and soothing tea.
  • Direct usage of Saffron to dishes: You can use this directly for cooking some dishes, such as paella or stews, as well as some types of desserts and pastry. The key for direct usage of Saffron in foods is its early use. The more time you give Saffron, the more advantage you can get from its color and aroma. You can add this both in its original shape of threads or by grounding it.
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