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Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

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+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Persian saffron cakeCake - Saffron

Cornish saffron cake is made to celebrate Easter. Saffron corms were traded in exchange for tin, with seafaring Phoenicians. The saffron was bought and sold in Drachmas.
Russians also make a saffron cake at Easter called Kulich. Where a little saffron and raisins, chopped nuts, and candied fruit are added to a normal pound cake mixture.

Saffron Tea

Persian saffron teaTea sometimes referred to as an infusion or "steeping" saffron. This is exactly the same principle you use in making any tea - the longer the saffron steeps, the stronger its flavor, aroma and color.
Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or milk or in room temperature white wine, vodka, rosewater, orange blossom water, white vinegar or citrus juice.
In other words, saffron's chemicals respond positively to hot liquid or room temperature alcohol and acids (citrus).

The amount of liquid is not important; use whatever is called for in your recipe or adds just a teaspoon or two of hot water to a recipe, which will not harm it.
Then put the threads or powdered saffron in the liquid and leave it for a minimum of 20 minutes before you add this "tea" to the recipe. Do not remove the saffron threads from the liquid.
They continue to release aroma, flavor and color for up to 24 hours which is why affronted dishes and breads always taste even stronger as leftovers. With more flavor, aroma and color release than you would otherwise have, steeping saffron is the most economical way to use this spice.

Once you get comfortable cooking and baking with saffron, you will find the longer you steep your saffron, the less you will need per recipe.
A special note about toasting saffron: do not do it! It is unnecessary to dry saffron any further because it has already been processed to exactly the right dryness for either steeping or crushing into powder.
The only reason you might read elsewhere that saffron threads should be further dried prior to use is that lower grade saffron may contain too much moisture for good release of its aroma, color and flavor.

Some useful information about saffron


History of saffron
Learn more about Iranian saffron
Iran’s saffron ambition
Saffron doesn’t grow on tree
Origin of saffron
Saffron color pureing
Product description
Saffron packaging
Growing and harvesting
Planting saffron crocus corm
saffron over wintering
Harvesting and using saffron
Chemical composition of saffron
Saffron color
Saffron coup or cut
Saffron crocus
Saffron soaking
Saffron storage
Kashmiri & Iranian saffron - a comparison
Medical use of saffron
Saffron cake
Saffron tea
Negin Sargol Saffron
Sargol Saffron (All red saffron)
Pushal Negin Saffron
Pushal Saffron (Mancha saffron)
Daste Saffron (Bunches Saffron)
Style Saffron
Saffron links
Iran saffron Persian saffron
Saffron FAQ

Iran saffron

Iran Saffron is seen as the king of the saffron species. Many historians believe that it was in this region, that the cultivation of the purple Crocus sativus saffron flower first began. In this mountainous expanse, at the foot of the Himalayas, the soil and climate produce a dark, almost maroon coloured saffron, with long strands, using very little effort. Attributes - the colour of saffron is directly related to its taste - which place the saffron of Kashmir and Jammu at the top of its class. Indicating to some, the natural suitability of the saffron cultivation or growth in this region. It was undoubtedly a clever person, who first saw the benefits of the crocus flower, and cultivated it for its saffron spice. Saffron is derived from a bulbous plant in the Iridaceae family. Saffron must be propagated by human hands, as it is sterile and produces no fruit or seeds. The Kashmir region was once, the largest area of saffron production in the world. By some accounts the region, possesses the largest amount of land dedicated to the growing of saffron, anywhere in the world, including Iran. Which means that the potential for saffron production in this region is enormous, as the Iranian fields produce some 90% of the world' saffron supply at 100 to 170 tons per annum. Even if the Kashmiris had just 75% of the land available to the Iranians, they should be producing somewhere in the region of 60 - 70 tons of the spice per annum - minimum. For us, this would mean that more of this superior saffron would be available on the international market, as most of it is now absorbed by the Indian continent.

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