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When you’re buying Persian saffron, this means looking for “sargol” saffron, and nothing less: produced with the crimson tips of the stigma. Sargol saffron provides superior taste, color, aroma, and bio-chemical potency.
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The best saffron in the world From dedicated foodies to professional chefs, wellness enthusiasts to practicing herbalists, people who love saffron all want to know one thing: where can you find the best saffron in the world? It’s a big question, but it does have an answer—albeit one that depends on several factors. In this short article, we’ll give you the tools and tips you need to figure out how to source the very best saffron out there (and how to avoid the rest).
Farms that do it right Saffron is a famously delicate crop, and it’s not easy to produce (which is a big part of the reason why it’s so expensive). Unfortunately, the high potential for profit has attracted agribusiness concerns, with their “quantity over quality” mindset. And in order to meet the huge production quotas needed to satisfy their shareholders, they cut corners.
Where it comes First up, you should consider the origin of your saffron. Although commercial saffron production has now spread across the globe, experts agree that the best saffron in the world still comes from Iran. In fact, Persian saffron accounts for over 90% of the world saffron trade, so there’s a fair chance that any saffron you’re considering has its origin there. Within Iran, there are several major growing regions, but among these, the Khorasan region stands out, with its dry air and pure water, as well as soil that’s nearly perfect for growing saffron crocuses.
