Saffron agents. It must, therefore, be stored away in air-tight containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat. Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the colour and flavour are concentrated in the red stigmas. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma
Saffron Saffron Saffron (pronounced or ) is a spice derived from the flower of "Crocus sativus", commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near Greece. "C. sativus" is probably a form of "C. cartwrightianus", that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete. It slowly propagated throughout much of Eurasia and was later brought