Different types of saffron

There are a few different types of saffron that are commonly available:

Persian saffron: This is the most widely recognized type of saffron and is known for its high quality. It is grown in countries such as Iran, Afghanistan, and India, and is characterized by its deep red color, long stigmas, and strong aroma.

Spanish saffron: This type of saffron is grown in the La Mancha region of Spain and is known for its deep red color and strong aroma. It is considered to be of good quality and is often used in cooking.

Kashmiri saffron: This type of saffron is grown in the Kashmir region of India and is known for its deep red color and delicate flavor. It is considered to be of high quality and is often used in traditional Indian dishes.

Moroccan saffron: This type of saffron is grown in Morocco and is known for its deep red color and strong aroma. It is considered to be of good quality and is often used in Moroccan cooking.

There are many other types of saffron grown around the world, each with its own distinctive characteristics. The quality of saffron can vary widely depending on a number of factors, including the age of the stigmas, the way they are harvested and processed, and the storage conditions. It is a good idea to purchase saffron from a reputable supplier to ensure that you are getting a high-quality product.

#Saffron Zaafaran, Azafrán, केसर, ज़ाफ़रान.Aromatics for Food and Music

#Saffron Zaafaran, Azafrán, Aromatics for Food and Music 

Saffron is rather unique among spices in that its main aroma and color components are water-soluble;
therefore, the stigmata may be soaked overnight in water, filtered and the water then added,.
Another method is preferred in Persia and India:
The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to cooking or sweets.

History of Saffron What is Saffron?

Said to be “possibly the first spice ever used by man,” saffron has been identified as a distinct popularity since the dawn of culinary traditions. Its history spans throughout the world and into our kitchens, first known to be the herb of the sun and now used in a variety of ways inside the home and out. The name evolved from the Middle East, collaborating the words Saharan and za’faran to make saffron. These tiny ‘thread-like’ filaments are dried stigmas coming from flowering plant, the Crocus. Even before saffron livened up cuisine, it was known for its incredible dyeing ability. For a weaver in ancient times, it brought about brilliance to rugs, togas, saris, shawls, lace, and linen, silk. For the artist, the vividness of yellow was achieved. For medicinal purposes, it gave hope to some suffering from smallpox, kidney disease, insomnia, indigestion, and signified fear for others. Last but not least, for cooks, saffron allowed the brightness of the sun to be placed on a dining table. One of the few spices not to have originated in India or the tropics, saffron’s discovery is one of mystery. Although recorded history started after the cultivation of saffron, it is known that crocus plants are native to the Mediterranean and the Balkans. Thus, the early Persian civilizations spread this “wealth” with surrounding areas such as the Indus Valley and the western shores of the Mediterranean. In present day, saffron is growing in popularity in many countries throughout the world such as Iran. It is used in the most exquisite gourmet cuisine from the west to the Far East; it’s cultivated in temperate climates and delivered to a variety of different cultures. One of the most well known areas where saffron is grown is in Iran. This geographic center encompasses five provinces that have the ideal climate for saffron to thrive. It is undoubtedly true that Iran where the summers are unbearably hot and the winters are uncontrollably frigid. Iran is not only a great harvesting ground; moreover, the best quality saffron is produced there.