Saffron – Red Gold

Description

Saffron – Red Gold
Saffron, often referred to as "red gold," is one of the most precious and sought-after spices in the world. Its great value stems from its unique properties and particularly demanding harvesting method.
Saffron is recognized for its numerous health benefits, including:
Anti-carcinogenic
Antidepressant
Antioxidant
Cough suppressant
Pain reliever
Anti-inflammatory
Antithrombotic
Thanks to its natural color, therapeutic properties, and powerful antioxidants, saffron is widely used in the food, pharmaceutical, and cosmetic industries.
Main bioactive compounds:
• Crocin – responsible for the intense red color
• Picrocrocin – responsible for the characteristic bitterness
• Safranal – gives saffron its typical aroma
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Types of Saffron
Saffron is classified into different categories based on the quality of the stigmas and the proportion of red and yellow filaments. The four main qualities are:
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Super Negin
The highest and most expensive grade.
• Long, thick, all-red threads, with no yellow or orange parts
• Uniformly cut, without crumbs or fragments
• Very high color intensity, rich aroma, and deep taste
The finest saffron available on the market.
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Sargol
Means "top of the flower."
• Formed from the tips of the stigmas
• Intense red color, distinctive aroma
• May contain small fragments due to the separation process
Excellent quality at a more affordable price.
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Negin
• Longer threads than Sargol, sometimes containing yellow or orange parts
• Slightly less color than Super Negin or Sargol
• Good purity, aroma, and flavor
Used in both food and industrial applications.
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Poshal (Pushal)
• Most economical and least refined grade
• Contains yellow parts of the style attached to the red stigmas
• Milder flavor and aroma
Ideal for budget-conscious uses where the benefits of natural saffron are still desired.