The best type of saffron
Saffron, known as the “red gold,” is one of the most valuable and expensive spices in the world, found in various parts of the globe. Among them, saffron from certain countries enjoys greater popularity. The best types of saffron are:
Iranian Saffron (Coupe Saffron):
Iranian saffron is recognized as the best type of saffron in the world. It is renowned for its exceptionally high quality, dark red color, strong flavor, and delightful aroma, making it one of the most premium and famous varieties of saffron. This type of saffron is predominantly produced in the provinces of Khorasan and Kerman and is highly esteemed worldwide.
La Mancha Saffron:
This type of saffron originates from Spain and is favored by its consumers. La Mancha saffron is considered one of the best varieties in the world due to its dark saffron color, high quality, and strong flavor.
Kashmiri Saffron:
Kashmiri saffron comes from India and is known as one of the most expensive types of saffron. It garners significant attention due to its deep red color, sweet taste, and exquisite aroma.
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Iranian Saffron (Coupe Saffron):
Iranian saffron, known as one of the most superior and famous types of saffron, is recognized for its exceptionally high quality, deep red color, strong flavor, and delightful aroma. Iran, with its suitable climate and soil conditions for cultivation, is acknowledged as one of the primary saffron producers worldwide, accounting for over 90% of global saffron production.
The reasons for the recognition of Iranian Saffron as the best type of saffron are as follows:
High Quality:
Iranian saffron benefits from its suitable climate and soil conditions, long-standing experience in saffron cultivation and harvesting, and the use of traditional methods in the production process, resulting in exceptionally high quality. It possesses a distinctive aroma and flavor and exhibits a beautiful and intense reddish color. Iranian saffron is renowned in the global market as a symbol of high quality and excellence.
Historical Background:
Saffron cultivation in Iran dates back to ancient times, and this plant is considered one of the most important agricultural products of the country to this day. Cities in Khorasan Razavi province, including Torbat Heydariyeh, Torbat-e-Jam, Ghayen, Ferdows, Birjand, Mashhad, Bojnourd, Sabzevar, and Kashmar, have been recognized as the centers of saffron production. Iranian farmers inherit their knowledge of saffron cultivation and harvesting from generation to generation.
Ideal Geographical Conditions:
Iran, due to its geographical location in the northern hemisphere and proximity to the equator, benefits from suitable sunlight and solar radiation. As a country with diverse geology and rich soils containing organic matter and mineral elements, we have various regions with suitable soil for saffron cultivation. These conditions serve as one of the factors contributing to the success and global fame of Iranian saffron.
Distinct Color:
Iranian Saffron possesses a powerful and rich color known as “barikah,” ranging from dark red to a clear red shade. The red color of saffron stigma is attributed to specific chemical compounds present in saffron, including crocin and safranal, responsible for its strong and attractive color. Another notable characteristic of the color of Iranian Saffron is its resistance to fading or changing over time. Saffron is sensitive to light, and if not stored properly, its color and flavor may alter. However, due to its antioxidant properties, the barakah color of Iranian Saffron has better longevity and can be preserved for a long time under appropriate storage conditions.
Prominent Flavor and Aroma:
Iranian Saffron has a remarkably distinct and pleasant flavor and aroma. It has a mild sweetness with a subtle bitterness, while its aroma is pleasant and moderate. The flavor of Iranian Saffron can be described as follows: Sweetness: Iranian saffron has a natural and gentle sweetness derived from the combination of natural active ingredients present in it. This sweetness adds a unique and delicate taste to dishes and beverages. Bitterness: Along with sweetness, Iranian saffron has a mild and subtle bitterness. This mild bitterness creates a suitable balance in the taste of foods and desserts. Warmth: Iranian saffron has a warm and pleasing taste. This warmness imparts a sense of comfort and tranquility, creating a pleasant and beloved flavor.
These characteristics make Iranian Saffron highly favored for culinary purposes and the preparation of various food items.
Medicinal Properties:
Iranian Saffron possesses anti-inflammatory, antidepressant, sedative, and anti-anxiety properties, which are utilized in the pharmaceutical industry for the production of antidepressant medications. Moreover, this valuable spice is widely used as a medicinal herb.
Iran, with its long history of saffron production, favorable climate and soil conditions, high technical knowledge, and extensive experience in the saffron cultivation process, provides the best conditions for producing high-quality saffron.
The process followed by Behrang Company to produce the best organic saffron can be described as follows:
Saffron Cultivation:
The first step in this process is to modify the cultivation pattern. It involves eliminating chemical fertilizers and pesticides from saffron fields. Our experts have been able to guide us in producing a healthy and high-quality product by examining saffron bulbs, using appropriate irrigation patterns, conducting soil tests, and detoxifying the soil.
Harvesting:
The saffron produced by Behrang brand grows in detoxified fields. Skilled and trained workers harvest the saffron and take it to the factory, where the saffron threads are carefully separated using their expertise.
Drying:
The saffron threads need to be dried quickly and use suitable methods to prevent color and quality degradation. Nowadays, traditional drying methods have given way to more modern techniques. In this regard, our company has successfully designed and manufactured a type of saffron rack called “Elak Bahariz,” which has had a significant impact on improving the product’s quality.
Final Quality Assessment:
The saffron is then sent back to the laboratory for quality assessment. It undergoes examination by specialists, and once the quality is confirmed, it is packaged and sent to the consumer market.
