We always refer to our saffron as “sargol saffron,” but you might be wondering what exactly that means. In this post, we will break down everything you need to know about this type of saffron – what it is, what it’s made of, and the benefits of using it in your recipes
What Is Sargol Saffron?
Sargol Saffron is the top-grade Persian saffron, also known as “red gold” due to its rich red colour. This highly prized saffron is worth more than its weight in gold!
What Is Sargol Saffron Made Of?
Sargol saffron gets its name from the Persian word for “top of the flower,” as it is made only from the top part of the crocus thread, called the stigma. These stigmas are cut and separated from the flower before being dried, resulting in a deep red colour that characterizes this type of saffron. The style, which is the paler yellow part of the thread, is discarded because it has some flavour, but not nearly as much as the stigma
Why Is Sargol Saffron More Expensive?
Sargol Saffron is more expensive because of the extra labour required to harvest it. It is a time-consuming process to pick and cut saffron threads, separating the top part from the bottom. However, the result of this labour-intensive work is the highest quality saffron threads available.
The Benefits Of Using Sargol Saffron In Your Recipes
Sargol saffron is a highly concentrated spice and a little goes a long way. This is because it is made solely from the most flavorful and aromatic part of the crocus stamen, resulting in a stronger fragrance, flavour, and colouring strength. You can see for yourself by dropping a few strands of sargol saffron in boiling water. From a scientific perspective, the crocus stigma used for sargol saffron has exceptionally high levels of crocin, the chemical compound responsible for the aroma, taste, and colour properties of saffron. In other words, the flavour is stronger and purer than other types of saffron.How Do You Recognise Sargol Saffron Without Trying It First?
How Do You Recognise Sargol Saffron Without Trying It First?
“The proof is in the pudding” and until you use your saffron, you cannot be 100% certain it is sargol quality, but a few tips
- Look for a deep red colour (with no yellow strands lurking in amongst the red strands)
- Price as a guide – good quality saffron is usually fairly expensive per gram
- Buy your saffron from a reputable supplier. Do a little research.
Enjoy!
We hope you’ve enjoyed reading this Good Food Network post about Sargol Saffron, from what it’s made of to the benefits of using it in recipes.
