Saffron is an herb with more than 150 different types in the whole world but it’s been documented and proved that Iran has the best kind of saffron bulb, all based on thousand years of experience and history in cultivating saffron and also professional experiments on saffron’s coloring, taste and aroma.
Saffron (Bunch, Poushal ، Sargul & Negin )
In this bulletin we are going to briefly explain how different type of saffron (Bunch, Poushal ، Sargul & Negin ) are prepared from cultivated saffron flowers.
As you can see in the picture, all parts of stalk are vividly specified, now if we would determine the exact moment when the type of saffron is specified, it’s when the manpower is separating stalk from the flower itself in this exact moment based on the quality of flowers its determined whether the stalk is separated as a Bunch or as Poushal or Negin.
After detachment of stalk, the size of stalk and dehydrating methods gives us different types of saffron like: ordinary Poushal, Negin Poushal, Negin saffron or even super Negin and pressed super Negin.
In recent years most of the farmers prepared saffron dehydrator and traditional dehydrating methods are no longer used. Since they use these dehydrator, more than 60 or 70% of dried saffron have long and linear stalks regardless of the type of the saffron whether it’s Poushal or super Negin (known as pressed super Negin),
The noticeable fact here is that based on the experiments done on coloring, taste and aroma, there are no special difference in coloring between super Negin and pressed super Negin or between high-grade Poushal and pressed Poushal. Just because pressed super Negin has better visual and long linear stalk, it’s among the most expensive saffron of the world.
To wrap it up we can say that industrial dehydrating methods caused better visuals for costumer but has no effect on its essence, in fact in some cases the saffron dried with dehydrators have less aroma.
We are obligated to share our information and data with colleagues so they can make the best choice, since we are consultor and expertise in the manners of saffron.