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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 Quality)
- Origin: Sabzevar, in the North-East of Iran
It is here at Comptoir de Toamasina that you will buy the best pistil saffron, neguine saffron. We suggest you buy a saffron of category 1 which will correspond to the best quality of saffron. It is an exceptional saffron that will do wonders in cooking and fine dining.
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Purchase of Saffron of Iran Online
Online sale of Saffron of Iran, a spice in gold with a unique taste, a sweet fragrance and powerful.
The history of the saffron
The Safran is the pistil or the stigma of the Crocus sativus, C is the spice the expensive in the world, the spice that is worth more than the gold. The word saffron comes from Persian Za'faran which means "yellow".
The oldest trace of the saffron in a book is in a bible, in the book Song of Songs 4-13 and they are going to boast about its perfume and its taste.
The first culture of the saffron is in Crete in month 2 000 years before our era.
The saffron and Its flower is the symbol of purity for the Assyrians who will do the harvesting only by young virgin girls. It is then the Phoenicians who will commercialize the saffron in the world.
Since all the time, the use of the saffron was varied: perfume, cure, aromatic aromatic and dye.
In books of the Library of the UFMG in the Faculty of doctor, we have discovered that Hippocrates used saffron as a stimulant, digestive or antispasmodic.
An Egyptian papyrus dating 1550 before JC, sets out the properties of the saffron for health. Of the physicians such as Hippocrates, Homer, Virgil already knew about the virtues stimulating, digestive and antispasmodics of saffron.
Today the European Union develops the cultivation of saffron against poppy cultivation (for the opium), here is a policy of sustainable development.
To conclude, it should pay attention on the island of the meeting, when you hear Safran, we spoke in made of turmeric.
The use saffron in the kitchen
To use the saffron in the kitchen that is very simple, the technique of use of the Saffron: Heat a little water, approximately 10Cl and you will infuse 2 pistils by person at least 3h00 see a day for the purists.
But you can also infuse your saffron in tajines, paella, la Bouillabaisse, the soups and vegetables.
In particular, you can use the saffron in the fish as well as in the dessert. Iran is the main producer and exporter of saffron.
There it is used in the kitchen salt. In Switzerland it is in the buns.
But it is used mainly in the rice or to flavor the cheese in many countries.
Buy of the Saffron online
The saffron is a spice more expensive than gold. The saffron is the must of spices, the gold of your dishes. Buy the Saffron of the counter e Toamasina c is buy a saffron of very high quality at a fair price. We offer the best quality-price ratio of the market. The price of the Iranian Saffron is more expensive than gold due to its manufacturing methods ancestral and to its exceptional quality. Buy of the Saffron online in any security. The color of our saffron is red blood, it is the top of the range of the saffron.
Description of the product
Product: Saffron of Iran
Packaging in the vial: 1g
Feature: deep Notes, characteristic of the saffron
Other conditioning available: 10g
Conservation of the saffron
To keep the saffron of Iran in pistil in the best conditions, the counter of Toamasina recommends that you store the spice to the shelter of the light and any impact of temperature.
How well buy his saffron
Recognize the true from the false saffron
It should immediately abandon the Saffron powder. Because it is rarely pure and also the Saffron loses a lot of flavor and taste. It is necessary to know that certain seller little scrupulous put the paprika in the Saffron powder.
Therefore always buy a Saffron in Pistil.
To buy a good saffron, it is necessary to recognize the true, of the false pistil of saffron. The color of the true pistil is of blood red color and not whitish or yellow. The two are very bad taste.
How to buy a good Saffron abroad
In a first time, we are going to feel it. The saffron must possess the characteristic odour that is to say a taste slightly honeyed with a ferrous taste in second.
Then you look, you must have the pistils of blood red color. No branching yellowish or orange. The pistils of saffron must have an intense red.
The saffron must be devoid of pollen, it must not have fog in the container, because it seems that the Safran is too wet and risk of mold.
The revenues to the saffron
Buy our Saffron directly to Lille
The best saffron of Lille
Saffron sale direct from the producer, sale of Saffron of quality, pure red and perfect. Taste the saffron of the counter of Toamasina, is to discover a saffron of high quality.
Buy and Sell Saffron from Iran online at the best price in France
Saffron Pistil Category 1
It is here at the Comptoir de Toamasina that you will buy the best saffron pistol quality neguine online, at the best price per kilo. Discover the history of saffron, how to use it in cooking and savory and sweet saffron recipes.
Online sale of Persian Saffron, a golden spice with an exceptional taste, a sweet and powerful fragrance.
What is pistil saffron?
What is saffron? It is quite simply the pistil of the Crocus Sativus. It is a flower that will contain three stigmas. It is the stigma that will give saffron (safranum). Saffron is a rare and most expensive spice in the world. Saffron will be different from other spices by its tannic taste, its yellow coloring which will give to its dishes.
Pourquoi le Safran est l'épice la plus chère au monde? Why is Saffron the most expensive spice in the world?
Why is saffron so expensive? First of all it is a spice like vanilla pod which needs a lot of manpower. Each flower must be picked by hand and almost the same day.
Then all of the pistils are removed by hand.
The whole process from harvest to preparation will require a lot of human labor so this is why it is so expensive.
The history of Saffron
Saffron is the pistil or stigma of crocus sativus, it is the dearest spice in the world, the spice that is worth more than gold. The word saffron comes from the Persian za'faran which means "yellow".
The oldest trace of saffron in a book is in a bible, in hymnal of hymnal 4-13 and they will praise its fragrance and its taste.
The first culture of saffron is in Crete in the month 2000 years before our era.
The saffron and its flower is a symbol of purity for the Assyrians who will have it harvested only by young virgin girls. It is then the Phoenician traders who will market the saffron in the world.
Historically, the use of saffron has been varied: perfume, remedy, flavoring and coloring.
In books from the library of the UFMG in the faculty of medicine, we discovered that Hippocrates used saffron as stimulant, digestive or antispasmodic.
An Egyptian papyrus dating from 1550 BC, states the properties of saffron for health. Doctors such as Hippocrates, Homer, Virgil already knew the stimulating, digestive and antispasmodic virtues of saffron.
Today the European Union is developing the cultivation of saffron against the cultivation of the poppy (for opium), here is a sustainable development policy.
To conclude, you have to be careful on Reunion Island, when you hear saffron, we are talking about turmeric.
USING THE SAFFRON IN THE KITCHEN
To use saffron in the kitchen this is very simple, the technique of using saffron: heat a little water, about 10cl and you will let infuse 2 pistils per person at least 3h00 see a day for purists.
But you can also infuse your saffron in tajines, paella, bouillabaisse, soups and vegetables.
You can especially use saffron in fish as well as in desserts. Iran is the main producer and exporter of saffron.
There it is used in salty cooking. In Switzerland it is in buns.
But it is mainly used in rice or to flavor cheese in many countries.
Product: Saffron Pistil Premium
Packaging in bottle: 1g - 5g and 10g
Feature: Deep notes, characteristic of Saffron
All about growing, harvesting and buying a good saffron in France
Iran saffron an exceptional spice
Saffron is a more expensive spice than gold. Saffron is the must of spices, the gold of your dishes. Buying the saffron from Comptoir e Toamasina is buying a very high quality saffron at a fair price. We offer the best value for money on the market.
The price of Iranian Saffron is more expensive than gold due to its ancestral manufacturing methods and its exceptional quality. Buy saffron online safely. The color of our saffron is blood red, it is the top of the range of Saffron.
The Saffron Harvest
Saffron is the star of haute cuisine. It is a spice that grows on earth that will be clay-limestone and very brittle. This earth will be well drained and especially exposed to the Sun. Because this flower loves the burning heat of the Sun.
The harvest of Saffron will take place in November and here it is a tide of workers who come to harvest the precious flower delicately.
When the flowers are harvested, remove the saffron pistils 1 to 1, then dry.
It will take an average of 140,000 flowers to our knowledge to make 1 kilo of saffron neguine.
Saffron production today
Today, you should know that Iran has a monopoly of production with more than 85% of world production like Madagascar for bourbon vanilla pod.
Saffron producing countries:
France (a very small quantity and you have a saffron producer next to our Comptoir in the Lille metropolis).
How to properly store your Negran saffron
To keep the saffron of Iran in pistil in the best conditions, the Comptoir de Toamasina recommends that you store the spice protected from light and any temperature shock.
HOW TO BUY YOUR SAFFRON WELL
Recognize the true of the false saffron
Immediately abandon the powdered saffron. Because it is rarely pure and also the saffron loses a lot of flavor and taste. You should know that some unscrupulous seller put paprika in powdered saffron.
So always buy a pistil saffron.
To buy a good saffron, you have to know how to recognize the real, false saffron pistil. The color of the real pistil is blood red, not whitish or yellow. Both are very bad taste.
How to buy a good saffron from Iran - the best online store selling saffron
At first, we will feel it. The saffron must have the characteristic odor, that is to say a slightly honeyed flavor with a ferrous taste in second.
Then you look at it, you should have blood red pistils. No yellowish or orange branching. The saffron pistils should have an intense red.
The saffron must be free of pollen, it should not have fogging in the container, because it would say that the saffron is too wet and risk of mold.
Buy the best negran saffron - wholesaler in saffron
Did you know that neguine means pearl in the Persian language. It is simply the best quality of Saffron. We keep only the best of the pistil.
It is a saffron which is the rarest and most famous in saffron.
Our Negran Saffron only consists of the upper part of the stigma. It is the part which contains the strongest coloring power and especially aromatic.
Le Comptoir de Toamasina is part of the selection of the best saffron from Iran.
If you want to buy the saffron pistil at the best price, a saffron is here at Comptoir de Toamasina. The spice counter.