The 11 most known types of saffron are 1) Super Negin, 2) Negin, 3) Sargol, 4) Poushal, 5) Bunch, 6) Konj, 7) Kashmiri, 8) Greek, 9) Moroccan, 10) Spanish, and 11) Italian. Iran produces about 90% of the world’s entire supply of the spice, producing types like Super Negin and Sargol—both commonly categorized as Grade 1 saffron. Deo, B. (2003), "Growing Saffron—The World's Most Expensive Spice" (PDF), Crop and Food Research, New Zealand Institute for Crop and Food Research, no.20, archived from the original (PDF) on 27 December 2005 , retrieved 10 January 2006 When made to image Spanish saffron, most people tend to think of short and slightly curled threads that are brighter in color compared to other varieties. Most are familiar with Spanish saffron being mostly red-orange but still having a considerable portion of the yellow style.

Crocin and crocetin are carotenoid pigments responsible for saffron’s red color. Both compounds may ( 2, 3): Rau, S. R. (1969), The Cooking of India, Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0 Saffron". etymonline.com ( Online Etymology Dictionary), Douglas Harper. 2016 . Retrieved 25 May 2016. Some of the active components of saffron can have therapeutic applications in traditional medicines, such as antidepressants, antiseptic, digestive and anti-convulsant.Some recipes, such as garlic mayonnaise, will require the use of a blender. If you are going to process saffron in a blender make sure you dissolve the spice in water or wine before, and to choose the best personal blender that will equally distribute the spice in the mayonnaise.

The yellow-orange colour of saffron is primarily the result of α-crocin. [35] This crocin is trans- crocetin di-(β-D- gentiobiosyl) ester; it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotenoic acid. This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin. [37] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin. [37] Crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses, which are sugars, a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may make up more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods such as rice dishes. [39] The majority of the health claims surrounding saffron relate to its high levels of specific antioxidants. Grilli Caiola, M. (2003), "Saffron Reproductive Biology", Acta Horticulturae, ISHS, 650 (650): 25–37, doi: 10.17660/ActaHortic.2004.650.1, S2CID 89990377 You can prepare the traditional Spanish dish of garlic soup with with old bread, garlic, paprika, and topped with a poached egg. You can add Saffron to this hearty broth, which offers a unique depth and a slight sweetness that balances the robust flavors of garlic and paprika. Zarzuela: A Seafood Delight a b Honan, W. H. (2 March 2004). "Researchers Rewrite First Chapter for the History of Medicine". The New York Times . Retrieved 13 September 2011.Harpke, Dörte; Meng, Shuchun; Rutten, Twan; Kerndorff, Helmut; Blattner, Frank R. (1 March 2013). "Phylogeny of Crocus (Iridaceae) based on one chloroplast and two nuclear loci: Ancient hybridization and chromosome number evolution". Molecular Phylogenetics and Evolution. 66 (3): 617–627. doi: 10.1016/j.ympev.2012.10.007. ISSN 1055-7903. PMID 23123733. Verma, Ranjit Singh; Middha, Deepak (2010), "Analysis of Saffron (Crocus sativus L. Stigma) Components by LC–MS–MS", Chromatographia, 71: 117–123, doi: 10.1365/S10337-009-1398-Z The best way to draw out saffron’s unique flavor is to soak the threads in hot — but not boiling — water. Add the threads and the liquid to your recipe to achieve a deeper, richer flavor. Dharmananda, S. (2005), "Saffron: An Anti-Depressant Herb", Institute for Traditional Medicine, archived from the original on 26 September 2006 , retrieved 10 January 2006 The antioxidants in saffron could help protect the brain from damage,” says Czerwony. “Antioxidants are beneficial substances, and you should get them from a variety of sources. Eating a diet rich in fruits and vegetables is a powerful way to boost your antioxidant intake and prevent disease. Add some saffron to a healthy diet to increase your antioxidants.” 2. PMS reliever

May lower blood sugar levels. Saffron may lower blood sugar levels and raise insulin sensitivity, as seen in test-tube studies and mice with diabetes ( 24, 25). Spanish cuisine is a dazzling array of flavors, colors, and aromas, each region contributing its distinct culinary gems to the smorgasbord that is the Spanish kitchen. At the heart of these various culinary practices is one spice that manages to bind all these different tastes into one cohesive narrative of Spanish gastronomy—saffron. Saffron in Spanish Cuisine adds a unique and vibrant touch to many traditional dishes, infusing them with its distinctive flavor and brilliant golden hue. Spanish saffron a luxurious and highly appreciated spice. Introduction: Spain, A Flavorful Odyssey Another is the "Mongra" or "Lacha" saffron of Kashmir ( Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. [55] Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. [56] In 2020, Kashmir Valley saffron was certified with a geographical indication from the Government of India. [57] World production [ edit ] Saffron market in Mashad, Iran

Does the origin and kind of saffron matter?

Granleese, Bob (16 November 2013). "Interview: Meet the saffron producer: 'It seemed ridiculous that the UK didn't grow it' ". The Guardian. So if you ever get the chance to travel to Morocco, book your trip for the first week of November. During that time, they celebrate a 3-day festival around the harvest of saffron in Taliouine. Conditum Paradoxum – Würzwein"[Conditum Paradoxum – Spiced Wine] (in German). Translated by Maier, R. 1991 . Retrieved 3 February 2012.