ABOUT SARGOL SAFFRON :
Another grade one saffron, Sargol Saffron only contains the red parts of the stigma but the treads are shorter than Negin and Super Negin Saffron and often contains some crumbs. The three stigmas of a flower are also not connected to the style in Sargol. Sargol saffron is called All-Red Saffron as it only has the red parts of saffron stigma.This type of saffron is also called Coupe in the Spanish market.
Laboratory Analysis :
Crocine: compound that give colour to saffon and used as indicator of its quality.The higher the number is: more colour, flavor and aroma will bring to your dishes and higher health benefits for your body. A high level also indicates the date of the harvest: last crop hold higher values as saffron qualities diminish significantly after 2 years of its harvest.
Picocrocine: compound responsible of the bitter taste.
Safranal: compound responsible for the aroma, is an effective anticonvulsant and antidepressive and shows high antioxidant activity (citotoxicity against cancer cells).
Humidity: Moisture decreases the flavor, the aroma and the shelf-life.
Flower waste: floral waste consists of the parts of the saffron flower which contain none of saffron’s properties.