Negin saffron is longer and thicker by common saffron. It is pure and contains stigma without the style and is the most expensive Saffron in the world. Negin saffron has no style & pollen and just consists of red parts of stigma with a high strength of coloring and aroma.
What’s difference between Negin and Sargol saffron?
Negin and Sargol are the same in quality and color power but Negin is a bit larger in size, thicker in shape and it more luxury.
Negin Saffron Moisture
Negin Saffron is very sensitive to moisture. Because its stigmas are dried and only needs it for fragrance so its moisture should be under 8.2%.
Negin Saffron Color
Its coloring is red and rich and power (Fully Red and Deep Red). Its Color Strength is above 250 USP.
Negin Saffron Shape
Negin Saffron shape is dry, red, oval, stick, elongated, raw, round, all red and without no broken.
Negin Saffron Size
Negin Saffron Size is 1.5 cm. It’s a bit larger by Sargol saffron.
Negin Saffron Taste
Pure taste of saffron is with hints of bitter.
Negin Saffron Aroma
Saffron has a strong or excellent aroma with better quality and special essence.
Negin Saffron Packing
Our company is always offering high quality products and most favorable service for our buyers, we take quality as important as service.
Negin Saffron Keeping Methods
Temperature of refrigerator is the fit temperature for keeping stigmas at the time of separation up to drying operation. Fresh saffron should be dried for keeping it in a long period. But dried saffron shouldn’t have heat and high temperature environment because these factors can cause problems with the saffron. So bestkeeping place of saffron is in a cool place and keep away from light.
Negin Saffron Keeping Temperature
Before of packing, dried Negin saffron should keep in a cool place like reefer containers (25-30) and after of packing, dried Sargol saffron should keep in a common place without high temperature and straight light.
The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin
(Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.
NEGIN SAFFRON SPECIFICTIONS:
Natural saffron which complete stigmas in bundles.The flavour is also integrated in the yellow parts.