Saffron spice should be stored in a dry, dark, cool environment away from light and moisture. If saffron is exposed to light, it will lose its color over time and will not have the previous quality and will not have an interesting taste and color when used. The best container for the best way to store Saffron spice are metal containers and then glass containers in the package. Also, saffron, if placed in the open air, in addition to environmental pollution, reduces the aroma of saffron. Saffron should be kept away from insects and rodents. Saffron spice should be stored in a condition that does not lose its flavor and color. We must be very careful in storing saffron, because if it is crushed during transportation and transportation, it loses its economic value.
How to store saffron spice
The Middle East and East Asia are undoubtedly the birthplace of all kinds of spices in the world, and many wars have been fought over these countries to dominate the spice trade throughout history. One of the most expensive and valuable spices is Saffron spice. This red gold has a variety of uses from cooking a variety of foods to treating a variety of ailments. From the past until today, one of the most valuable spices in the world has been saffron. Saffron spice dates back to several centuries BC. Historical documents say that this spice is 3,500 years old. Because out of every 23,000 saffron flowers, about one kilogram of saffron is obtained; It is known as precious gold and it is called red gold. Although many Americans have never eaten saffron, the United States imported 25 tons of it in 2013 and 46 tons in 2016. You should know that saffron has good resistance to cold weather, so with these interpretations, if the state of Vermont cover with a layer of plastic, you will have the same situation as we have in Iran.
Iran ranks first in Saffron spice production in the world and Ghaen, as the red gold capital of Iran, has a global brand in the field of saffron production. Saffron spice is a plant from the genus Lily that has medicinal properties and is used to flavor and color foods in Iran. This plant is produced in different cities of Iran and is one of the country’s export products.
Iranian, Persian saffron
Saffron is a spice and food coloring. Saffron spice reduces blood fat and cholesterol. Although we often think that spices have no specific benefits and are merely a means of flavoring food, the fact is that spices contain large amounts of certain nutrients such as vitamin C. Ascorbic acid, or vitamin C, is extremely important for human health because it stimulates the body’s immune system to produce white blood cells, which are the body’s main line of defense against disease, and is also essential for collagen production, and collagen for cell production in the body. It is necessary for wound healing, muscle growth, repair of blood vessels, and tissue production. Another property of Saffron spice for men and women is the relief of abdominal pain related to the colon membrane.
Saffron spice is a tropical plant that grows well in temperate climates with hot, dry, sunny summers, and relatively mild autumns and winters, and saffron can be planted in these areas. It should be noted that this may not be true in all circumstances because it is possible that the plant is adapted to the environment, as in Hamedan, which is one of the coldest cities in Iran, saffron cultivation and planting has given satisfactory results. Saffron spice onion is not active in summer, its waking period and activity is from about November to May, and with the onset of summer, its leaves turn yellow and dry, and the onion falls asleep, so hot and dry lands are a good place to grow saffron. Saffron is a plant that can grow in harsh living conditions. This plant needs water only on the first of November and enough rain and snow until the first of spring. Saffron is a plant that does not have a special cost in terms of transportation and is economical. This plant has nutritional and medicinal properties and is very popular in Iran due to its limited cultivation. Cultivation of this plant is the occupation of most people in Khorasan region and has a special role in the lives of people in northeastern Iran. Saffron has medicinal properties and its most important feature is considered to be its happiness, which is considered as a medicine against depression and is used as a natural and herbal medicine that calms the nerves. The history of saffron cultivation in Iran dates back to ancient times. Then it was taken from Iran to Greece and Rome. During the Parthian period, Iranian saffron was exported to Rome, and later during the Mongol period, Iranian saffron was exported to China, and China became one of the customers of saffron in Iran.
The three main uses of Saffron spice include: food, medicinal, and industrial. One of the areas of use of saffron is in the production of beverages. The amount of saffron used in non-alcoholic beverages is usually 3 to 7 parts per million. Saffron is also used in the preparation of herbal syrups, including simple lemon and saffron syrups. Another use of saffron is in the confectionery industry. The amount of saffron used in confectionery is usually 10 parts per million. Saffron is used to color and flavor flour products, including cakes, bread, and… Saffron is also used in dairy products such as milk, cream, butter, and ice cream. The amount of Saffron spice used in ice cream is 3 to 7.5 parts per million. Finally, the use of saffron in the meat industry can be mentioned. Saffron is used as an aromatic spice to color meat products such as sausages. Saffron is also used in the preparation of canned meat, especially chicken-based products. The amount of saffron used in meat is 260 parts per million. Many cosmetic companies consider saffron to be an excellent ingredient for skincare. The benefits of this precious substance in keeping the human skin and body healthy have made it the raw material for the production of many products in this field. The use of Saffron spice in its dried varieties strengthens the skin’s immunity and improves tissue production. The saffron strands that are extracted from the heart of the flower contain carotenoids, which are a beneficial substance for the skin. Various studies have shown that carotenoids protect the skin, tissues, and cells from external factors and diseases. Both natural extracts and dried saffron contain antioxidants and have antibacterial and anti-inflammatory properties. Both of these substances relieve dry skin and paleness.
The main ingredient that causes a bitter taste in Saffron spice is a colorless glycoside called picrocrocin with the chemical formula C 16 H 26 O 7. This substance is bitter and crystalline and through the hydrolysis of acid, glucose, and aldehyde. The aroma of saffron is related to the essential oils in it. This substance is very fluid and colorless liquid from the category of terpenes (C 10H 16), which is related to the strong smell of saffron. The extracted essential oils easily absorb oxygen and turn into a thick, brown liquid called C 10H 14O 2. Saffron spice essential oils are extremely volatile and are not commercially available It has been proven to be useful in many situations over the centuries. Saffron is often used in cooking. As Iranians, we use saffron in our food every day and make food with a lot of saffron so that we can not find a substitute for the taste of saffron. From time immemorial, people have tried to find alternatives to saffron by combining turmeric, rose petals and lilies and using saffron instead, which has a different taste. Excessive consumption of saffron can make you happy. Consumption of red gold can reduce the symptoms of diseases such as Alzheimer’s, depression and PMS.
Taste of saffron
Iranian Saffron spice with the title of red gold has a high export price. Iran is the largest producer of saffron in the world. The history of saffron cultivation in Iran dates back to more than 3000 years ago. Harvesting Saffron spice requires a lot of physical labor to pick the flowers from the ground and take them to the final packaging. The harvesting process, in addition to the distinctive taste, smell, and color, makes it the most expensive seasoning in the world. Saffron is used as a color and spice in kitchens around the world. It may soon be widely used for medicinal purposes. Most of the effort is spent on saffron in Iran, because in order to obtain one kilogram of dried saffron, farmers have to separate 170,000 flower seeds from the stigma for long hours and dry them with great care, despite the great effort of Spain after purchase. Iranian saffron is packaged and exported to other countries at several times the price, which is why it is said that Iran is the largest producer and Spain is the largest exporter of red gold.
Saffron spice was initially specific to Khorasan Razavi and South Khorasan provinces, in Iran but was later cultivated in other parts of Iran. If we want to know the best place in Iran for saffron, we must search among the cities of Khorasan province; Because the best type of saffron has been related to this region from the beginning. This region has a long history of saffron cultivation and the Saffron spice brand is named after one of these cities. About 450 grams of saffron can be priced at $ 5,000. This plant is one of the most expensive spices in the world. But after vanilla saffron, it costs about $ 600. Saffron is very difficult to harvest and is obtained from saffron flowers. Each flower has three red stigmas that are saffron. Saffron yield is very low. To harvest 1814 grams of saffron per acre, several workers must be hired. To harvest 453 grams of saffron, you have to pick 170,000 flowers by hand. These purple flowers bloom over a period of 6 weeks from late October to early December. There is a special time for harvesting. When the relative humidity of hot is higher, it also changes the quality of saffron. Sunlight can break the chemical structure of saffron. Ninety percent of the world’s saffron is grown and harvested in the barren lands of Iran. For this cultivation, harvesting is done with great difficulty.