Sargol means “Top of the flower” in Farsi. Sargol is a sub-type of Persian saffron that derives from the very tip of the saffron thread. The deep red colour and short length of detached stigmas with no orangish or yellow part are the true signs of Sargol. Picking the Sargol needs much more time and attention because of the delicate nature of the stigmas and also going for only the tips. Professional picking, drying and packaging leaves nowhere to complain about the colouring strength, strong taste and wonderful aroma.

With the I.S.O. reading of 260-270, Sargol is the highest-quality saffron among the Persian saffron grades. Sargol coloring concentration and aroma is super strong and distinguishable because of its active components which gives it a 3-times stronger color concentration.
Different recipes will call for various ways to incorporate saffron.Ground saffron is most often called for when cooking, especially in Persian, Spanish and Italian recipes.Start by grinding a fat pinch of saffron threads in a small mortar and pestle. Once the threads have begun to break down, add a pinch of sugar, which acts as an abrasive, to reduce the saffron into a fine powder. Though you can use salt in its place, sugar is the more traditional abrasive since it has less of an impact on the final seasoning of a dish.Once the saffron is ground, it should be dissolved in a couple of tablespoons of hot water, which instantly becomes densely aromatic, taking on a deep sunset hue. This liquid is ready to add to a dish at any stage.Just keep in mind that saffron is similar to a dried herb, in that it needs heat and hydration to draw out all of its aromatics, not to mention its rich golden colour—tossing a couple of threads into a salad or a sheet tray of roasted veggies won’t get you far.For tea or warm milk, you can simply add a few strands. Allow 2-4 minutes to allow the saffron can infuse with your drink.
Packets of already powdered saffron are available for purchase, however, it’s best to avoid these as its more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers.
Iran is responsible for 85% of worlds saffron, according to the UN Food and Agriculture Organisation. Persian saffron is widely considered to be the highest grade available commercially. The main difference between Persian and Spanish saffron is that, the former consists of only the red saffron strands, whilst the latter also included the yellow roots of the flower.


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