Saffron زعفران - Original Iranian Saffron Zaferaan (Zafran Ki Chai زعفران کی چاۓ)


Saffron (زعفران) 

 

Saffron (زعفران) is known as the “red gold” or “sunshine spice” for being a mood booster is a magical ingredient in Persian culture, from aromatic foods and colorful desserts, to the physical and spiritual medicine.

The expensive spice has long been a high-demand commodity and even triggered a war in 1374 in central Europe. But let’s take a closer look at saffron in Iran and see why you should keep it in your souvenir shopping list.

Where did saffron come from?

Greeks claim that saffron came from their land first, tell that to any Iranian and you will get a laughter! A stronger hypothesis says that cultivation of saffron first took place in Iran. The arguments on origins of the precious spice are endless, so let’s take a look at the fact that currently, Iranians are the biggest producers of saffron in the world (85% of the world’s saffron grown in a year, roughly about 390 tons!) The number is huge, considering that every 500 saffron stigmas weighs only one gram. Remember the 500 stigmas for a gram of saffron? It takes about 167 saffron flowers to produce only one gram. That is why saffron is so precious.

Saffron is one of the most expensive spices in the world because it must be harvested by hand. It also takes a large number of blossoms and dried stigmas to make 1 kilogram (kg) of the spice.

 Saffron has a long history. It’s believed that humans used saffron as early as 3,500 years ago. Historically, people used it to treat a long list of health conditions, including:

  • Trouble urinating
  • Menstrual issues
  • Eye disorders
  • Ulcers
  • Stomach issues
  • Tumors
  • Mental disorders
  • Depression
  • Stress
  • Pain
  • Anxiety
  • Diabetes
  • Skin disorders

Uses of Saffron

Saffron has long been used as a special seasoning in kitchens. A thin layer of saffron mixed rice on top of the white pile of rice and barberries, next to aroma and color of chicken kebab, all promise a welcoming hospitality. People here appreciate saffron and use it in routine life. its also used in the flavorful saffron ice cream in hot days of summer, and saffron milk is used in winters or serve it in bowls of sweet rice pudding in different ceremonies. Some people also make a refreshing herbal tea out of it, along with rose petals.

Try saffron milk

Grind a few stigmas of saffron and one cardamom pod, add it to milk and boil the milk till the color and the aroma reaches its highest. Enjoy it with some sugar or honey.

 

Try the saffron tea

Take two or three stigmas and a few rose petals, put them in a small pot or large mug of hot, not boiling water. Let it brew for about 10 minutes. Enjoy it with a little bit of honey.

What to do with the saffron you bought?

Keep saffron in an airtight container, in dark, cool and dry place. Do not keep it in the freezer, as the freezing temperature will reduce its aroma. Brew it before using it in cooking. Persians have different ways of brewing saffron. They grind the fragile stigmas in a small mortar, then mix it with hot water and put it in a warm place. Other people cold brew it. They put the ground saffron in a small bowl and put a piece of ice on it. As the ice melts, the astonishing dark orange color reveals. You can add some of this saturated aromatic liquid to a chicken or meat dish, or just like Iranians add it to some cooked rice to decorate the plate.

 


 

 

 


Rs.549.00 Rs.899.00

Pansaar

herb

99 In Stock


Saffron (زعفران) 

 

Saffron (زعفران) is known as the “red gold” or “sunshine spice” for being a mood booster is a magical ingredient in Persian culture, from aromatic foods and colorful desserts, to the physical and spiritual medicine.

The expensive spice has long been a high-demand commodity and even triggered a war in 1374 in central Europe. But let’s take a closer look at saffron in Iran and see why you should keep it in your souvenir shopping list.

Where did saffron come from?

Greeks claim that saffron came from their land first, tell that to any Iranian and you will get a laughter! A stronger hypothesis says that cultivation of saffron first took place in Iran. The arguments on origins of the precious spice are endless, so let’s take a look at the fact that currently, Iranians are the biggest producers of saffron in the world (85% of the world’s saffron grown in a year, roughly about 390 tons!) The number is huge, considering that every 500 saffron stigmas weighs only one gram. Remember the 500 stigmas for a gram of saffron? It takes about 167 saffron flowers to produce only one gram. That is why saffron is so precious.

Saffron is one of the most expensive spices in the world because it must be harvested by hand. It also takes a large number of blossoms and dried stigmas to make 1 kilogram (kg) of the spice.

 Saffron has a long history. It’s believed that humans used saffron as early as 3,500 years ago. Historically, people used it to treat a long list of health conditions, including:

  • Trouble urinating
  • Menstrual issues
  • Eye disorders
  • Ulcers
  • Stomach issues
  • Tumors
  • Mental disorders
  • Depression
  • Stress
  • Pain
  • Anxiety
  • Diabetes
  • Skin disorders

Uses of Saffron

Saffron has long been used as a special seasoning in kitchens. A thin layer of saffron mixed rice on top of the white pile of rice and barberries, next to aroma and color of chicken kebab, all promise a welcoming hospitality. People here appreciate saffron and use it in routine life. its also used in the flavorful saffron ice cream in hot days of summer, and saffron milk is used in winters or serve it in bowls of sweet rice pudding in different ceremonies. Some people also make a refreshing herbal tea out of it, along with rose petals.

Try saffron milk

Grind a few stigmas of saffron and one cardamom pod, add it to milk and boil the milk till the color and the aroma reaches its highest. Enjoy it with some sugar or honey.

 

Try the saffron tea

Take two or three stigmas and a few rose petals, put them in a small pot or large mug of hot, not boiling water. Let it brew for about 10 minutes. Enjoy it with a little bit of honey.

What to do with the saffron you bought?

Keep saffron in an airtight container, in dark, cool and dry place. Do not keep it in the freezer, as the freezing temperature will reduce its aroma. Brew it before using it in cooking. Persians have different ways of brewing saffron. They grind the fragile stigmas in a small mortar, then mix it with hot water and put it in a warm place. Other people cold brew it. They put the ground saffron in a small bowl and put a piece of ice on it. As the ice melts, the astonishing dark orange color reveals. You can add some of this saturated aromatic liquid to a chicken or meat dish, or just like Iranians add it to some cooked rice to decorate the plate.

 


 

 

 

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