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The MOJALAL Saffron Company with years of experience in the fields of producing, processing and trading of saffron and dried fruits has started its official activity since 2006. The company with the producing, processing and packaging of saffron and directly sends its high-quality products to customers.
With our experienced staff we are able to offer you the full range from making the decision to buy or to wait till finally delivering the goods to your warehouse. Our long term relations with quality suppliers and quality customers have created a unique position in the market.
Saffron is a grassy plant related to Iridaceae family. Its scientific name is crocus sativus and it is called Safran in French language. It is an eight year plant, without any stem and its root is bulbous and spherical. The bulb is often twin, solid and hard and it is covered by a thin brown membrane.
The roots are extended from the bottom of the spherical bulb. Each bulb produces 6 to 9 narrow leaves which are like meadow grasses. There comes out a hard and firm stem from the middle part of the bulb to which the narrow grassy leaves are jointed. The flower bar is appeared out of the middle of the grassy leaves.
How to use saffron:
Saffron can be used in making different foods, drink and desserts. It is important to grind an appropriate amount of saffron for each time and it is important not to use extra amount of saffron.
Saffron in drink:
Make saffron powder, pour in saltshaker. Shake on tea or coffee. Mix in drink. Saffron sherbet: add ground saffron, sugar, cold water. Great for hot days.
Saffron in Desserts:
Adding ground saffron to ice-cream boosts nutrition, appearance, and flavor. It's recommended for dairy products like milk, yogurt, and cream. Using saffron in baking enhances cakes and cookies.
Saffron in foods:
Use saffron's flavor and color for dishes like Kebab, grilled chicken, Halva, and fish to share the health benefits of this precious spice with your loved ones.
How to use saffron:
Saffron can be used in making different foods, drink and desserts. It is important to grind an appropriate amount of saffron for each time and it is important not to use extra amount of saffron.
Saffron in drink:
Make saffron powder, pour in saltshaker. Shake on tea or coffee. Mix in drink. Saffron sherbet: add ground saffron, sugar, cold water. Great for hot days.
Saffron in Desserts:
Adding ground saffron to ice-cream boosts nutrition, appearance, and flavor. It’s recommended for dairy products like milk, yogurt, and cream. Using saffron in baking enhances cakes and cookies.
Saffron in foods:
Use saffron’s flavor and color for dishes like Kebab, grilled chicken, Halva, and fish to share the health benefits of this precious spice with your loved ones.
Saffron thrives in warm, dry climates with sandy or clay soil. Cultivation requires specific steps like watering, ploughing, and harvesting before careful drying. Iran stands out for its organic saffron farming, ensuring high quality. The process involves separating the stigma and style from the flower, then carefully drying the saffron away from sunlight to prevent decay.
In this type, stigma is longer than style and connected to it. Style is just few millimeters thick. It is known as Poushal in Iran.
Whenever style of saffron separated from flower, stigma will have 1-3mm cream, this kind of saffron called Pushali. Pushali has 3 grade: grade 1,2,3.
This type of saffron includes tissue. Together with 2-3 mm style. Color power of this type of saffron is about 220 usp.
Three strands of saffron stigma connected together. So, strands of saffron stigma skeined, it seems beauty appearance and more volume, this saffron is more appropriate in market than other classes so it is more expensive. Super Negin classified in Pusahli classes.
Negin Pushali Saffron:
This kind of saffron is same as super Negin, strands of stigma connected together. The only differential between them is length of strands.in Negin saffron stands is shorter.
This type of saffron from the viewpoint of ratio of style is similar to ordinary Pushal saffron, but this type of saffron having varieties which is longer and thicker than ordinary saffron. The color power is about 250 usp or higher and is very extraordinary from the viewpoint of mass and beauty.
Here, the type, stigma is connected to the style and the length of style is one third of stigma.
It is a mixture of mancha and rio types.
Stigma is shorter than style and they appear to be yellow reddish.
The only characteristic of this type is the redness of its stigma. It is called Sargol in Iran. It is also known as all red saffron.
Style (white part of saffron) is removed and all red saffron is produced (Cut filament saffron).
This type of saffron is completely pure and is with the cute tissue of saffron without style. Color power of this type of saffron is very high (in Iranian saffron above 250 USP) and there is no breakage among the tissues.
Stigmas have 4-5 mm style. Strands of saffron tied by white thin yarn and will be dried smoothly. This type of saffron includes all tissues or filaments of saffron and depends upon its varieties, condition of harvesting and cultivating for example soil, the red section can be higher than the yellow section.
The produced species of saffron in Iran have also classifications. One of the ancient species is called
dokhtar-peech (maid woven).
In this type, the stigma is connected to style. It is also called bunch saffron in Iran. In other countries it is called red & yellow. The red stigma in this kind of saffron must consist 70 to 75% of the fiber
This kind of saffron contains the powdered stigma. The powdered saffron comes in three levels of quality.
Powdered saffron grade 1 (powdered Sargol): This type is the best grade of Powdered and it is Sargol that is powdered.
Powdered saffron grade 2: This grade contains powdered saffron and some powdered style.
Powdered saffron grade 3: This type has more powdered style than 2 last grades.
When Sargol separated from bunch, remain white part of saffron that called “white saffron or style”.
Among the other species, we shall put emphasize on Sargol saffron, which has the best quality. It has no style and is universally known as all red. It is similar to coupe saffron. While picking Poushal saffron the stigma and often part of style is separated from the flower. So, due to its straw shape it is named Poushal (straw) saffron.
All the above species of saffron can have first, second and third quality. No type can be preferred to the others. Just the stigmas purity and its ratio to the style can present a qualifying criterion. Obviously, in similar situations Sargol and Poushal saffron are better and more valued than the others.
It is necessary to note that in bunch saffron, the root is supposed to have the saffron fragrance but the experiments and analyses show that the origin of the flavor and other valuable substances is in the red stigma. These substances-especially crocine – are transferred from the style to the stigma, but as there is much moisture in the style, it seems that the flavor shall be in it.
The yellow part neither has the main saffron substances nor even possesses crocine. Its flavor is due to the moisture in it. However, as a result of its beautiful appearance and the fact that it can not be cheated, most people pay attention to it as well.
Stigmas have 4-5 mm style. Strands of saffron tied by white thin yarn and will be dried smoothly. This type of saffron includes all tissues or filaments of saffron and depends upon its varieties, condition of harvesting and cultivating for example soil, the red section can be higher than the yellow section.
The produced species of saffron in Iran have also classifications. One of the ancient species is called
dokhtar-peech (maid woven).
In this type, the stigma is connected to style. It is also called bunch saffron in Iran. In other countries it is called red & yellow. The red stigma in this kind of saffron must consist 70 to 75% of the fiber
In this type, stigma is longer than style and connected to it. Style is just few millimeters thick. It is known as Poushal in Iran.
Whenever style of saffron separated from flower, stigma will have 1-3mm cream, this kind of saffron called Pushali. Pushali has 3 grade: grade 1,2,3.
This type of saffron includes tissue. Together with 2-3 mm style. Color power of this type of saffron is about 220 USP.
The only characteristic of this type is the redness of its stigma. It is called Sargol in Iran. It is also known as all red saffron.
Style (white part of saffron) is removed and all red saffron is produced (Cut filament saffron).
This type of saffron is completely pure and is with the cute tissue of saffron without style. Color power of this type of saffron is very high (in Iranian saffron above 250 USP) and there is no breakage among the tissues.
Here, the type, stigma is connected to the style and the length of style is one third of stigma.
Three strands of saffron stigma connected together. So, strands of saffron stigma skeined, it seems beauty appearance and more volume, this saffron is more appropriate in market than other classes so it is more expensive. Super Negin classified in Pusahli classes.
Negin Pushali Saffron:
This kind of saffron is same as super Negin, strands of stigma connected together. The only differential between them is length of strands.in Negin saffron stands is shorter.
This type of saffron from the viewpoint of ratio of style is similar to ordinary Pushal saffron, but this type of saffron having varieties which is longer and thicker than ordinary saffron. The color power is about 250 USP or higher and is very extraordinary from the viewpoint of mass and beauty.
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