Sargol Saffron, also known as Persian Saffron or Iranian Saffron, is one of popular types of saffron from Iran. Its threads are recognized by their rich scarlet red color, incredible fragrance and flavor, and powerful coloring strength. In this guide, we’ll explore what Sargol saffron is, how it’s produced, and how to use it in your cooking.
What is Sargol saffron?
Saffron is a spice derived from the stigma of the saffron crocus flower. If you have seen a saffron flower, you will notice that there are stigmas on the top of it. Some of these stigmas, which are considered to be the end part, are red in color and are known as Sargol saffron among the people of Fan. Sarqalam, Sarrisheh, or Mumtaz are also other names of it. Sometimes, because of the city where it is cultivated, the name of saffron is associated with the name of the city. For example, we can mention Mumtaz Qayenat’s saffron.
The reason why Sargol saffron is named as premium is that no white part enters it during the separation of the thread and its threads do not stick to each other. This makes this type of saffron have a very favorable coloring and its grade can reach up to 270 in the best case.
Sargol saffron is 100% pure, with no partial threads, preservatives, substitutes, or colorants added. It is the end part of the saffron stigma and has no white part. It is also known as Sarqalam, Sarrisheh, or Mumtaz, depending on the region where it is cultivated.
More About Sargol Saffron:
Sargol Saffron Spice by Pilar arrives in a decorative metal tin to protect it from air, light, and moisture, ensuring a long-lasting and well-preserved spice. The coloring strength of Sargol saffron clocks in at 260, making it perfect for flavoring rice dishes, fish and seafood, lamb, pork, vegetables, and even subtly sweet desserts like cookies and custard.
For the strongest flavor, soak saffron threads in hot liquid for at least 20 minutes, or grind them immediately prior to using and sprinkle them into dishes. Saffron has a pleasing aroma and taste of fresh grass or hay, with sweet honey notes. It has over 150 aroma-yielding compounds, making its flavor incredibly subtle and complex.
Sargol also has different types, of which broken sergol is one of them. Broken Sargol is produced when saffron threads of the flower head are broken and crushed during the production process. This product is not a suitable option for export due to its small appearance. However, it is a great choice for those who want high-quality saffron at a more affordable price.
Is Sargol saffron better or Negin saffron?
Negin saffron is another high-quality saffron from Iran. It has a more elongated and less fractured shape than Sargol saffron, and it has a very high level of coloring and a very pleasant aroma. However, Sargol saffron has its own fans and is a great option for those who want high-quality saffron at a more affordable price.
When buying Sargol saffron, make sure to choose a reputable supplier to ensure that you’re getting the real thing. With its distinctive aroma, flavor, and coloring strength, Sargol saffron is a valuable addition to any kitchen.
What is the difference between broken flower head saffron and head flower?
Saffron flowers, which reach the hands of human power for cleaning and separation, go a long way to become the final product and used by the consumer. The path that saffron and its fibers take includes the path of its movement and transfer to dry the fibers. This path causes the saffron threads of the flower head to be broken and crushed. When this product is sieved, the parts that are crushed are completely separated and reach the customer with names such as soft or broken Sargol.
The important thing about Sargol’s broken saffron is that this product is not a suitable option for export. The large parts are separated for export and the small parts are delivered to the customer in bulk in the market. The only point that prevents the export of this saffron is their crushed and small appearance. But if the price is matter for you so this type would be your choice.
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