To prepare this type of saffron, the hardworking farmers separate the saffron threads from the petals, put them together and dry them. Then the threads are tied with a band so that it remains in shape and preserves the shape and color of the threads. (For this purpose, white string is usually used so that the chemical colors of the string are not transferred to the saffron threads). The full batch of saffron consists of three parts: Bunch saffron is sold in the market in two arrangements of the single-strain and double-strain. In the single-strain arrangement, the stigma and style are placed on top of each other, but in the double-strain arrangement, the stigmas are in the middle and the styles are on both sides. Features of Bunch Saffron As mentioned above, Bunch Saffron consists of different parts and types of saffron, and as a result, it has all the…
If we want to provide a good definition of Super Negin Saffron, it can be said that the Super Negin Saffron is a form of Negin Saffron that its stigmas are dried thick and completely smooth and straight. To distinguish the Semi-Negin Saffron and Super Negin Saffron, you should take a good look at the saffron threads. The Negin saffron is used for better coloring and to increase the taste and aroma of food. Among other uses of Nagin saffron, the following can be mentioned:
Narmeh Saffron When the saffron stigmas are separated from the saffron flower, they will be dried. In time of its transportation, some large stigmas of saffron are crushed and these broken saffron is called Narmeh saffron. Features of Narmeh Saffron The Narmeh saffron has exactly the same color, smell and aroma as Negin or Sargol saffron. The only difference is its appearance. The quality and coloring of Narmeh saffron is the same as Sargol saffron, and only its broken appearance makes this type of saffron cheaper than other mentioned types. Due to the economical price of broken saffron compared to Sargol saffron, there are many people who use Narmeh saffron a lot, such as: restaurant owners who use it as the main seasoning for their food, as well as confectionaries, reception halls and caterings.
Typically, at the time of harvesting saffron, the stigmas are separated from the lower part of the red section, which is called style. Therefore, apart from the red part, a stigma also has an orange-yellow part. When there is about 1 to 3 mm of style in one branch, it is called Pushal saffron. This category of saffron has more stigma and as a result it will have a higher coloring power (between 170 and 250 units). The existence of the yellow part in Pushal saffron is a sign of the originality of saffron in the eyes of many consumers and buyers. Because connecting the stigma to the style is a strong proof of the health and originality of the saffron string, and in this way the buyer will be sure that (s)he is not buying fake saffron.
Why This Variety of Pistachio is Called Ahmad Aghaei? Rafsanjan city is one of the most famous pistachio producing cities in Iran and even the world. As we said, one of the most important pistachio varieties is Ahmad Aghaei variety. The reason for naming this product goes back to the time when a person named Ahmad Agha Froutan, from Ahmadiyeh Nooq (one of the districts of Rafsanjan), identified this variety for the first time. Why Ahmad Aghaei Pistachio is So Famous? The kernel of this type of pistachio is one of the tastiest kernels among all types of pistachios. In addition, among other reasons that a pistachio can gain a lot of popularity, is the easy access to its kernel. This type of pistachio is very suitable because its hard shell is completely open, so it has gained a lot of popularity. Among other reasons that make this pistachio suitable…
Why This Variety of Pistachio is Called Ahmad Aghaei? Rafsanjan city is one of the most famous pistachio producing cities in Iran and even the world. As we said, one of the most important pistachio varieties is Ahmad Aghaei variety. The reason for naming this product goes back to the time when a person named Ahmad Agha Froutan, from Ahmadiyeh Nooq (one of the districts of Rafsanjan), identified this variety for the first time. Why Ahmad Aghaei Pistachio is So Famous? The kernel of this type of pistachio is one of the tastiest kernels among all types of pistachios. In addition, among other reasons that a pistachio can gain a lot of popularity, is the easy access to its kernel. This type of pistachio is very suitable because its hard shell is completely open, so it has gained a lot of popularity. Among other reasons that make this pistachio suitable…
Why This Variety of Pistachio is Called Akbari? As you know, Iran is one of the largest and most famous pistachio producers in the world and owes its fame to its high-quality pistachio varieties. Akbari pistachio can be considered the most famous variety among all pistachio varieties in Iran. The name of this pistachio is taken from the name of its creator, “Haj Akbar Besanjideh” known as “Akbar Tajabadi”. This type of pistachio appeared when Mr. Besanjideh (Tajabadi) was busy transplanting pistachio trees to one another, and because of its beautiful shape and excellent taste, it soon gained world fame. Features of Akbari Pistachio Why Is Akbari Pistachio Internationally Well-Known? The kernel of this type of pistachio has a very beautiful and elongated shape, and it is very suitable in size. In fact, it can be another reason for the popularity of this type of pistachio. In addition to its…
Why This Variety of Pistachio is Called Kaleh Ghoochi? In general, the name of agricultural products, especially pistachio, is taken from the area of cultivation, the person who cultivated it for the first time, or their shape and size. The name of this pistachio is Kaleh Ghoochi (Persian for ram’s head) because its shape is very similar to a ram’s head. Of course, the Kaleh Ghoochi pistachio is also known as “Haj Sharifi” pistachio in the market. The reason for this naming was a person named Haj Ali Sharifi, who for the first time identified and cultivated this variety of pistachio in the village of Dehno, Rafsanjan. What Are the Characteristics of Kaleh Ghoochi Pistachios?