Saffron is a plant that grows through onions. The onion has a brownish tinge that protects it. After the onion is planted, it begins to grow and forms a stem, at the end of which a bud is formed. After flowering, you will encounter 6 beautiful petals with a purple flower that will protect the 3 red stigmas. These three red stigmas are the same delicious material that is produced with great difficulty.
Types of original saffron
Unlike other spices, there are different types of this product that do not have the same ingredients, and this difference depends on the type of harvest, the separation (filling) of the flower, the climate of the region, and finally its quality.
We have listed its types from the highest quality to the lowest quality.
1) Super Negin: In this type, the percentage of safranal and crocin has its highest amount and has a very high color and aroma compared to other types.
2) Negin: In Negin type, there is no sagging and curvature of saffron strands and the branches are separate and completely red.
3) Sargol: There is no sign about the yellowness of saffron and its whiteness (root) in Sargol type and it is the most used type of this product.
4) Pushal: It is a type that has red stigmas, along with some cream (roots).
5) Bunch: In this type, saffron stigmas are dried by stacking together.
6) Konj or Style: The white part of saffron that is at the end of the stigma is called Konj or Style.
Other products include petals and yellow.