SAFFRON

 

Saffron with its marvellous fragrance, pleasant flavour and beautiful flower, as well as its many dietetic and healing properties has been known by man for centuries.   Since ancient times, saffron has been used as a spice, a fragrance ingredient, as a dye and in herbal medicine, although today it is predominantaly used as a natural food additive. The traditional culinary uses of saffron are in rice, chicken and fish dishes, as well as in pasta, bread and pastry, cheese, desserts and bereveges.

Saffron is the world's most expensive spice because of its unique properties and because of all the labor that goes into producing it ( more than 170,000 flowers make just one kilogram).

 

The next step is to gently toast the stigmas in order to dry them before the are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this " vegetable gold" reach the consumer.

Analyse & Requirements

Test of Saffron

[Crocus flower]

Saffron is acually the dried stigmas of the Crocus Sativus Linnaeus, which flowers just once a year. Every day during the one month harvest season that start around mid October more than four hundred thousand people in southern Khorasan (Iran) get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight, They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are partiently removed by hand...

[Saffron basket]

   

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