Saffron (pronounced / ˈ s æ f r ə n / or / ˈ s æ f r ɒ n /) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. In Spain there is a great awareness of obtaining a saffron high quality for two reasons, the first is that it is known that if you get a saffron and low quality there is another in the market and cheaper, so it would be like losing the saffron as it could not be sold , the second is the family's artisan conscience, as all processes are carried out in the family environment from the conservation of the flower to the roasting process, the maximum care is put in that all the processed artisan is in the best conditions and every day to have the best saffron as a result. The high cost of Pure Kashmiri Saffron is due to the difficulty of manually extracting large numbers of minute stigmas, which are the only part of the crocus with the desired aroma and flavor. Hey guys, Many brands of Saffron is available online. Also, what distinguishes Pure Kashmiri saffron from Italian, Spanish or Afghani Saffron is its highest levels of safranal, crocin and picrocrocin. This incidentally also happens in Spain. Among the three, Kashmiri saffron is the world famous as Kashmir is blessed with the perfect climate for saffron cultivation. These three compounds are responsible for giving kashmiri saffron its intense color, aroma and a deep pungent taste. The excess yield is due to the fact that the stigmas of saffron cultivated in Kashmir are extremely long and with a thick head. The differences are noticeable, above all, in a chemical analysis of the spice where the organoleptic qualities or the Crocina (coloring component), the Picocrocin (flavor component) and Safranal (aromatic component) are very different depending on where they come from saffron. Saffron has long been the world's most costly spice by weight. Kashmir saffron tends to have a slightly broader stigma head. The spice saffron, as well as being famously expensive, is packed with antioxidants. Necessary to navigate this site and use its functions. So the similarities are there for all to see. The local cooks have chosen their foods to complement the special saffron of their farmers: Spanish saffron for paella, Greek for sweets and drinks, Kashmiri … If you search the internet for articles on Kashmir saffron you will find items about various crises, whether that be with extended periods of bad weather affecting crop quality or to do with the adulteration of their crops, even to articles about Iranian saffron being smuggled into India to supplement the Kashmiri crop, there always seems to be one issue or another. Zaran Saffron 598,571 views. In this post we will focus on two producing areas, Iran, which is the country that produces the most saffron worldwide and Spain, where saffron is produced with the best quality in the world. We are not saying Kashmir saffron isn’t good, what we are pointing out is Iranian saffron has that quality without the problems associated with Kashmir saffron. Iran produces the vast majority of the world's saffron, depending on whose figures you look at they produce between 80-95% of all saffron grown. Its coloration and perfume are in all places besides in India, Europe, America and Arab nations. Saffron production plays a key role in Iran’s economy and Kashmir. Kashmir remains one of the best worlds producers of Saffron and the only this region cultivates that Saffron in India. On your right you can see a color image of the Iranian saffron, In Iran there are different production modes, there are farmers who have a small plot dedicated to cultivation, the means are very rudimentary and the flower they collect is sold in markets dedicated to this purpose, what they get for the flowers is laughable but it is such the level of poverty in which they live which is the only means that provides them something to survive, packagers who buy the flower and take advantage of the ungrateful effort of the farmer work margins very high can offer a low price in the market and the treatment of the flower is very inadequate because the conditions of conservation of the flower, until the saffron is roasted are not at all adequate obtaining a final product of medium-low quality. Fake saffron is derived from the dried petals of Safflower (or Carthamus tinctorius), a stiff thistle plant (bottom). 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