SAFFRON FROM IRAN

SALE OF THE BEST QUALITY OF SAFFRON FROM IRAN NEGUINE

Buy your Iranian Saffron at Comptoir de Toamasina , Arnaud has selected the best saffron stigma for you . A saffron of superb quality, blood red in color and above all grade A in quality the best quality of saffron for you.

Iranian Neguine Saffron is the first most expensive spice in the world per kilo, before vanilla and cocoa. Our saffron, selected with the greatest care, is a culinary treasure that transforms each dish into a work of art.

To preserve its incomparable aromatic imprint, we have studied special packaging . Iranian saffron is renowned for its exceptional aromatic profile, a unique signature that awakens the senses. Opening a box of our saffron pistil is to release a symphony of flavors where each note plays its part for a harmonious and captivating result.

Our superior quality saffron , called grade A , we offer at an affordable price . We are committed to offering you the best saffron pistil at the best price. Our saffron in its kilo packaging is an invitation to explore the authenticity and purity of an unrivaled spice.

Buy our saffron pearl online for a sensory journey . With just a few pistils, your kitchen lights up with a golden color and a scent that evokes the richness of Persian lands. Neguine Iranian saffron is intense, persistent on the palate, mixing deep metallic notes with the enveloping sweetness of honey.

For Creative Cuisine : Saffron is a spice that requires respect and know-how. It reveals its potential in a multitude of recipes, from the most traditional to the most innovative. Let yourself be guided by its aromatic force to enhance your dishes and offer an unforgettable culinary experience.

Saffron Threads Premium

SAI1

The flavor of saffron is enveloping, slightly bitter with a persistent fragrance and a blood red color. (Color of a high-end Saffron). Saffron is the king of spices with the vanilla queen, our Iranian saffron from the origins is of high quality. Saffron power: 10/10 Main notes: Tannic, slightly honeyed and metallic Saffron Category: 1 (Best Saffron...

€10.00

Saffron Premium Threads 10G

SAI10

The flavor of saffron is enveloping, slightly bitter with a persistent fragrance and a blood red color. (Color of a high-end Saffron) in 10g bottle Saffron power: 10/10 Main notes: Tannic, slightly honeyed and metallic Saffron category: 1 (The best quality of saffron) Origin: Sabzevar, in the North-East of Iran At Comptoir de Toamasina in Comptoir des...

€80.00

BUY THE BEST SAFFRON PISTIL - A BLOOD RED TREASURE

At Comptoir de Toamasina, we wanted to offer you a saffron from Iran which offers the same quality as our vanilla pod from Madagascar , that is to say Grade A, which we can call Néguine. It is the best quality of saffron.

You will discover a saffron with beautiful aromatic power.

But did you know that it is the second most expensive in the world after Madagascar vanilla. This spice, of rare elegance, is harvested and prepared with the same meticulous care, a tradition that defies all mechanization.

Iran is the world's leading saffron producer.

Our saffron pistils reveal themselves in delicate filaments, swollen stigmas of an intense blood red color , an indisputable indicator of the finest saffron.

It is this deep shade that marks the excellence and purity of our selection.

When you open the bottle, you will discover a sweet and complex flavor: Iranian saffron from Comptoir de Toamasina is a symphony of flavors, offering a suave sweetness punctuated with notes of honey and a sharp, almost metallic hint, which reflects of the unique quality of this spice.

Each pistil is a promise of a journey for your senses, a passport to creative cuisine without borders.

We would like to offer you an invitation to travel, let yourself be transported by the magic of saffron, a spice that does not cheat, which requires patience and know-how to reveal its secrets.

With Comptoir de Toamasina, you don't just buy saffron; you acquire the most beautiful saffron in the world, an invitation to a culinary adventure where each dish becomes a living tableau of flavors.

Embrace the passion for saffron, this dreamy spice that inspires chefs and delights gourmets. Choose Comptoir de Toamasina for an authentic taste experience and enhance your dishes with the best saffron pistil available. Make every meal a tribute to the culinary art.

THE ANCIENT AND CONTEMPORARY HISTORY OF IRANIAN SAFFRON

Iranian saffron, known scientifically as Crocus sativus , is one of the most precious and expensive spices in the world, often nicknamed “red gold”. Its value and history are as rich as its color and aroma.

Persian Origins: The term “saffron” has its roots in Persia, modern-day Iran, and takes its name from the Persian za'faran , meaning “yellow”, in reference to its ability to tint fabrics a bright golden color.

A Celebrated Fragrance: Ancient writings, including the Bible, praise saffron for its captivating scent. In ancient times, it was a symbol of purity among the Assyrians, harvested exclusively by young virgins.

Phoenician Trade: The Phoenicians played a key role in the spread of saffron across Europe, notably to Greece, Egypt and Rome, where it was used for its aromatic properties and as a natural coloring.

Saffron in History and Art: Historical figures such as Nero have been associated with saffron, and even Michelangelo used the spice for his pigments when painting the Sistine Chapel. Did you know that Nero , a colorful character in ancient Rome and in Handel's opera Agrippina , will respond to his passing of the saffron when he returns to Rome .

Contemporary Saffron: Nowadays, Europe is exploring saffron as an agricultural alternative to the poppy in Afghanistan, highlighting its economic and social potential.

Cultural Confusions: It is important to note that in the Indian Ocean, the term “saffron” often refers to turmeric, a different and less expensive spice, due to linguistic influences from Portuguese and Spanish colonization.

At Comptoir de Toamasina: We offer much more than a simple purchase of saffron; we share the fascinating history of this legendary spice. Each saffron strand we offer is steeped in history and tradition, promising to not only enhance your dishes but also transport you through the ages with every pinch.

As you see, saffron flavors dishes, is a coloring pigment and offers an incredible story.

WHAT IS IRANIAN SAFFRON

Iranian saffron, a jewel of world gastronomy, is extracted from the delicate flower of Crocus sativus.

Each flower, ephemeral and precious, contains three bright red pistils, called stigmas, which when dried, become the most precious spice in the world.

Just 3 stigmas, you understand why it is a rare and expensive spice.

Let's discover together its aromatic heritage and its production to obtain a dry saffron:

An Aromatic Heritage: Iranian saffron is renowned for its distinctive bitter taste and its ability to infuse a deep yellow-orange color into dishes. Its powerful aroma and intense color are highly prized in gastronomy, where it is used to flavor and color a variety of dishes, from rice pilafs to sauces, pastries and drinks.

The cultivation of saffron in Iran represents an ancestral and meticulous process, which has greatly contributed to the worldwide fame of this precious spice. Here is a detailed overview of this traditional practice:

Climatic Conditions and Soil: Iran benefits from climatic conditions favorable to the cultivation of saffron, with hot and dry summers as well as cold winters. The Khorasan region is particularly renowned for its superior quality saffron, thanks to its fertile soil and favorable climate.
Planting: The planting time for Crocus sativus is generally between June and July. The bulbs are carefully planted at a depth of 10 to 15 cm in well-drained soils to prevent deterioration. A spacing of approximately 20 to 30 cm is maintained to promote optimal development.
Flowering and Harvest: Flowering occurs once a year, usually between October and November. The flowers must be harvested quickly, as they only remain in bloom for a short time. The picking is done by hand, often by women, who carefully select the precious bright red stigmas at sunrise, before the flowers fully open.
Drying: After harvest, the stigmas are delicately dried in order to preserve all their aromatic properties and their characteristic flavor. An improper drying process could alter the quality of the saffron. Drying methods vary but must be rapid and efficient to avoid any degradation of aromatic compounds.
Sorting and Packaging: Once dried, the stigmas are carefully sorted to eliminate unwanted parts, then packaged with the greatest care. The saffron is then packaged in whole filaments to maintain its quality and allow consumers to verify its authenticity.
Crop Rotation: The lifespan of a saffron plot is approximately 5 to 7 years. After this period, producers opt for the cultivation of other less demanding plants such as wheat, barley or fodder, thus allowing the soil to regenerate and maintain healthy agriculture.

This rigorous process and intensive manual labor required for harvesting saffron justifies its high cost. Just like vanilla.

Iranian saffron is sought after for its intense aroma, deep red color and distinctive flavor, making it highly prized in international markets. Choosing Iranian saffron means choosing a spice which, beyond being a luxury ingredient for your dishes, also embodies a rich cultural and agricultural heritage.

A Legendary Spice: Saffron has a fascinating history, woven into the stories of ancient civilizations. It was used by Cleopatra for her scented baths and by Alexander the Great for its medicinal properties. Today, saffron from Iran remains the world's leading exporter, despite economic and political challenges.
Saffron in Your Kitchen: A few pistils are enough to transform an ordinary dish into an extraordinary culinary experience. Saffron should be infused to fully release its aromas, preferably in a hot liquid for at least 30 minutes before being incorporated into the recipe.

HOW IS SAFFRON HARVESTED?

We cannot buy saffron without discovering why the kilo of saffron is so expensive, you know it takes 5kg of green vanilla to make 1kg of black vanilla, it takes around 150,000 saffron flowers, or more or less 500,000 pistils for make 1kg of saffron.

Harvesting saffron is a delicate and traditional process which takes place mainly in sunny clay-limestone soils , essential for growing Crocus sativus. The picking takes place at the beginning of November, when the saffron flowers unfurl their petals for the first time.

Manual Harvest: Each saffron flower is carefully picked by hand to avoid damaging the precious stigmas. This artisanal method guarantees the preservation of the superior quality of saffron.
Required Quantity: To obtain one kilogram of dry saffron, of a beautiful blood red color, it takes 150,000 flowers to obtain this quantity, which testifies to the intensity of the work and the rarity of this spice.

At Comptoir de Toamasina, we are proud to offer you pistil saffron of exceptional quality. Our carefully selected saffron promises an incomparable sensory experience. As soon as you open the box, a rich and authentic aromatic palette awaits you, ready to transport your senses and enhance your dishes with a touch of exoticism and refinement.

HOW TO CHOOSE THE RIGHT SAFFRON PISTILS - RECOGNIZE REAL FROM FAKE SAFFRON IN AN INSTANT

In the world of spices it is sometimes very difficult to choose, a good vanilla pod, a good peppercorn or even a good saffron.

We don't just sell spices but we want to share our knowledge about the world of spices and saffron.

And when you travel, we will give you tutorials and tips for buying the best saffron during your travels.

When looking to purchase quality saffron, it is essential to know the characteristics that distinguish a superior product. Here's how to identify and choose an excellent saffron:

Avoid Saffron Powder: Saffron powder can often mask inferior quality and, in some cases, be mixed with other spices like paprika. To guarantee purity, choose whole pistils.

The Revealing Color: A superior quality saffron can be recognized by its deep blood red color. Be wary of pistils showing orange-yellow tints, potential signs of lower quality.

Select Dry Pistils: The pistils must be perfectly dry, without yellowish or orange branches, to ensure the best concentration of aromas.

Olfactory Recognition: A good saffron, particularly that of Iran, gives off an intense honeyed and metallic flavor, without an unpleasant aftertaste. Trust your nose to judge the quality.

Quality Criteria: The quality of saffron is determined by three main criteria:

Crocin: Responsible for coloring, a high level indicates a strong ability to color dishes.
Safranal: The aroma of saffron, a high level reflects a more intense perfume.
Picrocrocin: The bitterness of saffron, which must be present but balanced. A humidity level below 12% is also an indicator of quality.

The Different Qualities:

Néguine: Often marketed as 'premium' or 'cut' saffron, it comes from the top of the filament and is renowned for its superior quality.
Fine Fleur: The intermediate quality, where the lower part of the premium saffron is retained and the yellow and orange parts are removed.
Whole Saffron: As its name suggests, this is the entire pistil, dried and sold as is.

THE 3 CATEGORIES OF IRANIAN SAFFRON

Did you know that saffron will have 3 categories. And yes, saffron like vanilla is a standardized spice. You will have the category which is the best in 3, let's discover the saffron categories:

Néguine: We are talking here about the first category which is the best quality of saffron in pistil, it is excellence in the world of spices. It is excellence in saffron quality. It is only the upper part of the crocus pistil. Here you have the noblest part of the pistil which will concentrate the most active ingredient called crocin. The stigmas are smaller because it is cut, but it offers a beautiful blood red color which is the sign of large saffrons.
The fine flower: As for the neguine saffron which will be cut and dried, the fine flower saffron will be dried but the lower orange-yellow part will be cut. It is a saffron which offers less dynamics than the neguine pistil.
Category 3 the entire stigma: Here, you will have the upper part of blood red color and the lower part of orange-yellow color. It is the least noble saffron, because it requires less work. It is less powerful and less gouty in the mouth.

Now you know everything about the world of saffron.

HOW TO RECOGNIZE A QUALITY SAFFRON - DISCOVER THE ISO 3632-1 STANDARD

The ISO 3632-1 Standard: Guarantor of Saffron Quality

When you're looking for saffron, you're not just looking for a spice to enhance your dishes, but also the assurance of getting a pure, quality product. The ISO 3632-1 standard is there to guarantee that the saffron you choose meets the strictest quality standards.

What is the ISO 3632-1 Standard? This standard establishes the specifications for dried saffron from the pistils of the Crocus sativus flower. It applies to all forms of saffron: whole filaments, cut and powder.

The international standard classifies saffron into three categories based on its content of picrocrocin, safranal and crocin . These components are essential in defining the taste, aroma and coloring capacity of saffron, crucial indicators of its culinary quality.

Why is it Important? The ISO 3632-1 standard helps prevent fraud and identify quality saffron producers. It guarantees the purity of saffron by ensuring that no foreign substances have been added to the natural product. This standard is a valuable tool for laboratories which can thus verify the purity of saffron, particularly its powder version, which is more subject to falsification.

How Does the ISO 3632-1 Standard Protect Consumers? By certifying saffron according to the ISO 3632-1 standard, consumers are protected against various forms of saffron adulteration. This certification is a guarantee of quality on the international market.

Le Comptoir de Toamasina and the ISO 3632-1 Standard: At Comptoir de Toamasina, we are committed to respecting the ISO 3632-1 standard to offer our customers saffron of impeccable quality. We understand that the disparity in quality between production locations can be confusing to consumers. This is why we strive to provide a rudder that not only meets, but exceeds the requirements of this standard.

BUY SAFFRON FROM AROUND THE WORLD - DISCOVER THE PRODUCING COUNTRIES

Today, global saffron production amounts to around 300 tonnes per year. 95% of production comes from Iran.

Saffron is produced today:

Iran
Spain
India
Italy
Morocco
France (Marginal production, found in weppes in the North of France and the south of France).
Azerbaijan
Greece
Switzerland (Marginal production)
Brazil (Yes, we have seen Brazilian producers who are trying this adventure).

HOW TO USE SAFFRON IN COOKING

affron is a spice very popular in cooking for its ability to impart a subtle flavor and a reddish-yellow tint to dishes. Here are some tips for its proper use:

Dosage : Given its potency, a few pistils of saffron are enough. For savory dishes, allow around 2 pistils per person , while for sweet dishes or teas, 1 pistil per person is generally recommended.
Infusion : It is recommended to infuse the saffron filaments in a hot liquid (water, cream, milk, lemon juice, wine, broth) for at least two to four hours before preparing your dish. For optimal results, make this infusion the day before and store it in the refrigerator in an airtight container.
Use : Add the saffron infusion to your preparation at the end of cooking, approximately 10 to 15 minutes before the end. For simmered dishes, you can add saffron at the start of cooking.
Storage : Powdered saffron should be stored in an airtight container, away from light and humidity, to preserve its freshness and flavor for years .
Pairings : Saffron goes well with various foods and can be used in savory or sweet recipes. Avoid pairing it with strong spices or ingredients with strong flavors that could mask its subtle taste.

Saffron is famous for its use in Spanish paella, but it is also found in many other cuisines around the world, such as chelow kabab in Iran or tagines in Morocco.

For more inspiration and recipes, check out our blog and YouTube channel for detailed saffron recipes.

DISCOVER ARNAUD’S 8 RECIPES

Discover 8 simple and easy recipes to make with saffron.

Saffron rice :
- Infuse a few saffron pistils in hot water for at least 30 minutes.
- Use this infusion to steam your rice. The saffron will add a beautiful color and subtle flavor to the dish.
Saffron Chicken:
- Marinate chicken pieces in a mixture of olive oil, lemon juice and saffron infusion for at least an hour.
- Cook the chicken in the oven or in the pan to obtain tender and fragrant meat.
Onion and Saffron Tart:
- Infuse the saffron in hot cream for about 30 minutes.
- Use this saffron cream as a base for an onion tart. Add caramelized onions and cheese for a flavorful and colorful pie.
Grilled Salmon with Saffron:
- Mix olive oil, lemon juice, salt, pepper and saffron infusion.
- Use this mixture to marinate salmon fillets for about 30 minutes, then grill until cooked through.
Saffron Pilaf:
- Brown rice in a little butter, then add hot water and saffron infusion.
- Simmer until the rice is cooked and all the liquid is absorbed. Serve hot as a side dish.
Saffron Crème Brûlée:
- Infuse the saffron in hot cream for about 30 minutes.
- Use this saffron cream to prepare a classic crème brûlée. The subtle flavor of saffron pairs perfectly with the richness of the cream and the caramelized crust.
Baked Fish with Saffron Sauce:
- Infuse the saffron in hot fish broth for about 30 minutes.
- Use this infusion to prepare a saffron sauce by adding a little crème fraîche and lemon juice. Serve it with baked fish for a delicious combination.
Saffron risotto :
- Sauté some onion in butter, then add arborio rice and mix.
- Gradually pour in hot vegetable stock and saffron infusion, stirring constantly until the rice is creamy and cooked. Serve with grated parmesan.

Tips for Infusing Saffron:

Use hot water or a hot, but not boiling, liquid to preserve the flavors of the saffron.
Let the saffron pistils steep for at least 30 minutes, or longer if possible, for better flavor release.
You can add a little sugar or salt to the brewing liquid to enhance the flavors.
Once the infusion is ready, use it in your recipe as directed to take full advantage of saffron.

LEARN ALL ABOUT SAFFRON AND ITS MEDICINAL PROPERTIES WITH A SUMMARY OF WORLD REVIEWS

In addition to its taste properties , Iranian saffron has medicinal properties .

In ancient times, saffron was used against almost all health problems. But without much success.

Today it is said that saffron is the spice of happiness , because it has aphrodisiac effects , but also relaxation effects.

THE APPEARANCE OF THE SAFFRON PISTIL

The saffron spice which is the pistil of the crocus will appear in the form of small, very fine filaments which will form a stigma.

at the end of the rudder you will have a small ball, a bulge.

The color of saffron is a pretty color, an intense blood red color with a little rust color. It's beautiful and so tasty.

THE TASTE OF SAFFRON AND ITS AROMAS

Saffron is known for its distinct flavor and complex aromas. Here are some characteristics of its taste profile:

Taste : Saffron has a slight bitterness, with varying nuances depending on its origin. It is often attributed with honeyed notes and a ferrous aftertaste.
Aromas : Saffron contains more than 150 aromatic and volatile compounds. Adjectives used to describe its smell and taste range from floral to buttery, fruity to grassy (comparable to hay), toasty, earthy, woody, sulfurous and even animalic.
Mouthfeel : In cooking, saffron is appreciated for its ability to color dishes a golden yellow hue and for its seductive and sweet aroma, which generally lingers at the end of the mouth. We find the metallic, tannic and honeyed touch of saffron. Each time you use it, saffron takes your taste buds on a journey.

So with white meats, seafood needs the best. Don't forget to let it infuse in lukewarm water for 2 to 4 hours or even 24 hours for purists before flavoring a dish. Category 1 Iranian saffron will introduce you to creative cuisine on a daily basis.