Persian saffron whole
The slightly longer cut Persian Negin saffron is the highest quality variety available on the market. Our saffron comes from the area around Mashhad in the northern part of Iran. The unmistakable, penetrating aroma and the earthy, long-lasting flavour of saffron enhance fine soups, rice dishes, seafood and sweet dishes.
Prices incl. VAT plus shipping costs
Ready to ship today,
Delivery time appr. 1-3 workdays
- Order number: 11051995
- Open text field 1: Saffron Persian, Saffron, Saffron coupe, Saffron Sargol, Saffron Negin, Saffron, Azzafran
- Open text field 2: 09102010
also: saffron coupe, saffron sargol, saffron negin, saffron category 1
Saffron threads are the red stigmas of the saffron crocus, a small flower with purple coloured petals. The plant probably originates from the Mediterranean region. It has been cultivated for thousands of years. Little has changed in the cumbersome harvesting methods since ancient times. Harvesting and processing is still done by hand. To obtain one kilogram of dried saffron, about 160,000 crocus flowers have to be harvested and processed. The labour-intensive effort and the large area to be cultivated are the reasons for the high price of the small threads. In return, however, saffron is very productive. Just a few threads are enough to give a dish a golden yellow colour and the characteristic earthy aroma.
"Negin" stands for the highest quality type of saffron. It comprises almost exclusively the thick, deep red tips of the stigmas and is cut longer than the "coupe" quality (see photo). The taste and aroma are much more pronounced than other qualities!
Saffron is very popular throughout the Mediterranean region, as well as in the Orient and India. It is often combined with seafood and shellfish such as lobster, langoustines, mussels and prawns, often in the form of a creamy soup. Characteristic dishes from the Mediterranean region for which saffron is irreplaceable are, for example, the Spanish rice pan paella, the French fish soup bouillabaisse or the Italian rice dish risotto alla Milanese.
In the Orient and North Africa, saffron is also often combined with rice and stewed vegetables. In addition, it is used in numerous desserts, such as biscuits, cakes, semolina casseroles and also ice cream.
Saffron is most effective when it is first soaked in a little water. The water and the threads can be added to the food after about 10 minutes. The colouring effect increases the sooner you add it to the dish. However, the aroma is more pronounced if you add the saffron towards the end of the preparation. Always use sparingly because of the very intense aroma.
For pastries, we recommend using ground saffron.
Paella, risotto alla Milanese, bouillabaisse, rouille, polo.
Characteristic, warm, earthy aroma and flavour.
Fennel, nutmeg, paprika, pepper, rose petals, lemon zest.