Comments on: Iranian saffron vs other countries saffron

By: Hannah

Hannah — Wed, 26 Sep 2018 06:48:40 +0000

In reply to Alex Frank. Iran used to be called Persia ^.^

By: Alex Frank

Alex Frank — Tue, 28 Aug 2018 12:37:32 +0000

Can you please tell me that this persian saffron is also called iranian saffron or not ? I'm going to purchase it from there florida store so that is why i wanted to be sure before buying I read your article which is really made me think before buying from any where that is why i'm asking i hope you can reply me quickly I have guest coming in my home in this weekend so i have to serve them dish relate saffron Thanks

By: Alex Frank

Alex Frank — Thu, 16 Aug 2018 09:22:38 +0000

Hey thanks for such an amazing article, first let me mention that you are amazing with your skills second thing im confuse in one condition i believe you can help me, and the question is :
How much saffron i have to use with this recipe ? I have this persian saffron packet ( https://www.acesaffron.com/buy-saffron/ )
Is it fine to use also mention it please

By: origiran

origiran — Mon, 04 Jun 2018 20:38:18 +0000

In reply to Daruman. because you simply change the words!!! Original phrase in wikipedia link: Saffron, long among the world's most costly spices by weight,[2][3][4] was probably first cultivated in or near [Persia]] in your FAKE phrase: Saffron, long among the world’s most costly spices by weight,[2][3][4] was probably first cultivated in or near Greece.

By: Daniel

Daniel — Mon, 04 Jun 2018 16:33:30 +0000

In reply to Daruman. Interesante aporte Daruman, dime que sabes del azafran peruano, tienes alguna referencia?

By: Daruman

Daruman — Wed, 07 Mar 2018 11:20:46 +0000

There are some really good saffrons in some of the regions also described here on this article, but the highest quality saffron is from Greece, from Kozani. Why Greek saffron is not mentioned here is a riddle. Aside from that it’s the second biggest exporter in the world.

Also saffron was first cultivated in Greece and spread from there.:
Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] 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,[2][3][4] was probably first cultivated in or near Greece.[5] 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.[6] It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
https://en.wikipedia.org/wiki/Saffron