Saffrons are divided into different types according to their appearance, size and place of growth. saffron is put into groups based on its size and shape, but in content classification, the focus is on how good the saffron is.
Saffron is a highly prized spice that is derived from the dried stigmas of the Crocus sativus flower. There are several different types of saffron available, each with its own unique characteristics and flavor profile. In this article, we will discuss 5 types of saffron and what is the difference between them?
Quality indicators of saffron
Simultaneously, the ISO 3632 standard created the most reliable way to classify saffron, which has been accepted by all countries that produce saffron and use it.
Each strand of saffron is made up of two parts. These parts are vital for telling the different kinds of saffron apart:
- The first part of a stigma is that (the red part of saffron)
- The cream’s second part (white saffron part)
The place where saffron grows
1. Spanish Saffron
This type of saffron is known for its deep red color and strong, pungent flavor. It is often used in Spanish dishes such as paella and is considered to be one of the highest quality saffrons available.
2. Iranian Saffron
Also known as Persian saffron, this type of saffron is known for its distinct floral aroma and sweet taste. It is often used in Middle Eastern and Indian cuisine and is considered to be one of the most expensive saffrons in the world.
Persian saffron is by far the most desired form of Saffron today. In fact, not only was the earliest evidence of Saffron cultivation found in Ancient Persia, but this region of the world accounts for over 90% of the world’s total saffron supply.
3. Kashmiri Saffron
This type of saffron is grown in the Kashmir region of India and is known for its long, thin threads and deep red color. It has a slightly bitter taste and is often used in Indian and Pakistani dishes.
4. Italian Saffron
This type of saffron is grown in the Abruzzo region of Italy and is known for its bright red color and delicate flavor. It is often used in Italian dishes such as risotto and pasta dishes.
5. Greek Saffron
This type of saffron is grown in the Kozani region of Greece and is known for its strong aroma and slightly bitter taste. It is often used in Greek dishes such as moussaka and pastitsio.
6. Afghan Saffron
This type of saffron is grown in Afghanistan and is known for its deep red color and strong, spicy flavor. It is often used in Afghan dishes such as kabobs and pilafs.
5 Types of Saffron
BUNCH SAFFRON
Bunch saffron refers to saffron that is sold in a bundle or bunch, rather than as individual threads. This type of saffron is usually less expensive than loose saffron threads, but it can be more difficult to determine the quality and purity of the saffron. Bunch saffron is often used in traditional medicine and home remedies, as well as in some culinary applications. However, it is generally considered to be of lower quality than loose saffron threads and may not provide the same intense flavor and aroma.
PUSHAL SAFFRON
Pushal saffron is saffron that has red stigmas with some cream (between three and five millimeters). Production of this type of saffron is at the beginning of the harvest season. Also, this flower has more survival than other saffron flowers because it has some cream along with its stigmas. Normally, for every 100 kg of saffron flowers, approximately one kg of Pushsal saffron is harvested.
SARGOL SAFFRON
Sargol saffron is a type of saffron that is made up of only the red stigmas of the saffron flower, with no yellow style or other parts included. It is considered to be the highest quality and most expensive type of saffron due to its strong aroma, deep color, and high concentration of crocin (the compound responsible for saffron’s color).
If the farmer cuts the top red part of the stigma, it is called Sargol saffron (which means the tip of the flower in Persian). Therefore, this type of saffron is all-red. The overall color of this type of saffron is between 210 to 260 units.
NEGIN SAFFRON
Negin saffron is the first type of saffron that we intend to study. Negin saffron has only the red parts of the saffron stigma and no yellow or white is observed in it. Of course, Negin saffron itself is divided into several quality grades.
The larger the stigma and stem of saffron and the less broken the stigmas, the higher the value.
If we compare Negin saffron cream with Pushal saffron cream, we will know that they are very similar to each other, but in terms of thickness, they are different and Pushal saffron is more delicate than Negin saffron.
KONJ OR WHITE SAFFRON
Konj or white saffron is the yellow style of saffron, with no red stigma. Konj saffron maintains more moisture because of its textual differences.
However, the main worthy properties of saffron, such as Crocin, are hidden in red stigmas.
Konj or white saffron has no coloring power, however; used for many purposes
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The difference between saffrons
Color:
The color of saffron can vary, with Kashmiri saffron often being the deepest red, while Spanish saffron may have a slightly lighter hue.
Flavor and Aroma:
Each type of saffron has its own distinct flavor profile, ranging from robust and bitter to sweet and intense.
Geographical Origin:
The region where saffron is cultivated plays a role in its characteristics, and each type is influenced by the unique climate and soil of its origin.
conclusion
The choice of saffron depends on personal preference and the desired flavor profile in culinary creations. Whether you opt for the robust Iranian saffron, the intense Kashmiri strands, or the milder Spanish variety, each type adds a touch of luxury and complexity to dishes, making saffron a truly versatile and cherished spice.
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