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
History of saffron its cultivation in the village of Foxton during the 16th and 17th centuries, "usually by people holding a small amount of land"; an acre planted in saffron could yield a crop worth a kingly 6, making it "a very profitable crop, provided that plenty of unpaid labor was available; unpaid labor was one of the basic features of farming then and for another two centuries." In France, saffron production became very important in the 17th and 18th centuries, reaching a few tons. By then, saffron farming had spread throughout the entire Kingdom. Saffron was especially grown in Albigeois, Angoumois, Gascony,