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Saffron

$15.00

1 oz

Cyrus Saffron (WA)

Organic Saffron grown in Chelan, Washington! Saffron is used in a variety of Persian, Spanish, Italian and seafood dishes.

It is an All-Red Saffron with no yellow. They don't add moisture to increase weight, and they never sell old or adulterated product. They search and provide 3rd party lab results for high levels of Safranal (Aroma), Crocin (Color), and Picocrocin (Flavor).

Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of crocus sativus, commonly known as the “saffron crocus”. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called saffron threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, long among the world’s most costly spices by weight, is native to Greece or Southwest Asia and was probably first cultivated in or near Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus, which originated in Crete; C. thomasii and C. pallasii are other possible precursors. The saffron crocus is a triploid that is “self-incompatible” and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual “divide-and-set” of a starter clone or by interspecific hybridisation. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze Age Crete.

Saffron’s taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.

If used for cooking infuse 1/2 tea spoon of threats into hot water and let sit for 15 minutes. You will see the saffron release its common yellow color. If the water is orange, add more water until it becomes yellow.

See their recipes: https://cyrussaffron.com/kitchen/

It takes about 150 saffron flower to make 1 saffron or 225,000 saffron flowers to make about 1 pound. Saffron can only be harvested by hand all within a month before sun light and heat burn the stigmas.  Saffron stigmas are about 2 inches long. The farmer recommends using 3 stigmas on a daily bases to support your health. Saffron threads should always have the shape of a trumped. If the saffron changes its shape or looses its color immediately after dropping in the water, you have fake saffron.

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