Cooking With Saffron
Perhaps one of the oldest and most refreshing syrups we remember is the syrup of rose and saffron, especially our grandmothers always made this syrup, and the buzz it gives us is out of the question.
Persian Saffron Production Process
Saffron is a yellowish-orange powder obtained from a flower and used to give flavour and colouring to some foods.
Saffron Properties
Saffron contains fatty substances, minerals, mucilage, and many essences. The color of saffron is related to a substance called crosin. Saffron onion is poisonous and its excessive consumption is fatal for animals.
Types of saffron
In Iran, it is usually divided into 4 types: Pushal Saffron (Straw), bunch Saffron (dokhtar pich), Pushal Negin Saffron (Mancha Saffron), Sargol Saffron (Top of the Flower/All Red )
History Of Saffron
IRAN a country with an ancient history and a vast land has a diverse climate and in all times, it holds four seasons. As a result of its fertile land, various types of agricultural and garden products are produced in a year in organic and fully natural forms. One of the agronomical products of Iran which enjoys a world reputation is Saffron.
