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Early Crop Grade A+ PERSIAN SAFFRONSuper Negin Cut All RedThe undisputed capitals of the finest grown saffron production is Iran and Afghanistan. Where the tradition dates back over 3,000 years. Their plantations unique ecological conditions deliver's a strong-flavored, aromatic crop considered to be the best quality grown on the world market.
Why is Saffron so expensive? With only 3 stigmas per saffron flower it takes over 4,600 flowers (or 14,000 stigmas) to produce just one ounce of top grade saffron.which means that this 2 gram Jar takes over 360 had picked saffron flowersTo produce.So how much saffron should you use? Saffron should be used sparingly and when used in larger amounts tends to make dishes bitter. It's frequently made into a tea using milk or water before adding to a dish.
The English add saffron to breads, cakes and scones. It's also used in fish based dishes in France (bouillabaisse) and Spain (zarzuela de pescado). Saffron stars in rice dishes in India (biryani and pillaos), Iran (zafran pollous) and Italy (rissotto Milanese).
Saffron works exceptionally well in both savory and sweet dishes including chicken, cream sauces, curries, flans, garlic, ice cream, milkshakes, polenta, puddings, rice, sauces, seafood, shellfish and soups.
Saffron pairs well with almonds, anise, brown sugar, cardamom, carrots, cashews, cinnamon, cloves, coriander, cumin, eggs, fennel, ginger, milk, mint, nutmeg, paprika, pepper, raisins and spinach.
When you open a jar of our saffron your senses will take you to a place of pure culinary bliss.
A good rule of thumb is to use about three to five strands a person. There are approximately 463 threads (3/8" to ½" in length) per gram of saffron so 1 gram would yield approximately 150 servings. Most people will soak the portion of saffron needed (Saffron Tea) in a liquid. The longer your saffron steeps, the stronger its aroma, color and flavor will be. Saffron's full flavor can be released effectively in hot liquid such as broth, milk, water or at room temperature with citrus juice, orange blossom water, rosewater, vodka, white wine or white vinegar.
OUR SAFFRON RECIPES (Opens In New Window)
Saffron Seafood Paella
Saffron Cookies
Persian Saffron Grade A+ Deep Red 2 gram
The Flavor of Saffron & How to Use It Well.
Saffron is one of the most distinctive flavors in the culinary world—warm, floral, earthy, and quietly powerful. Its aroma rises first: a mix of sun‑dried hay, wild honey, and a faint metallic brightness that hints at minerals drawn from the high desert soils where it grows. On the tongue, saffron delivers a gentle bitterness wrapped in sweetness, a flavor that lingers and deepens as it blooms in warm liquid. It doesn’t dominate a dish; it illuminates it, adding depth, color, and a sense of richness that feels almost ceremonial.
Because saffron’s flavor is subtle yet complex, it shines best in foods that allow its golden character to spread evenly. Rice dishes are its most famous companions—basmati, jasmine, arborio, and even couscous absorb saffron’s color and aroma beautifully. In paella, tahdig, risotto Milanese, biryani, and pilaf, saffron becomes the soul of the dish, turning simple grains into something regal.
Seafood is another natural partner. Shrimp, scallops, mussels, and white fish take on saffron’s warmth without losing their delicacy. Classic dishes like bouillabaisse and Spanish seafood stews rely on saffron to tie together briny sweetness with aromatic depth. Chicken, especially when braised or simmered, becomes tender and fragrant when finished with a saffron infusion.
Vegetables—particularly potatoes, carrots, cauliflower, fennel, and squash—absorb saffron’s flavor beautifully when roasted or simmered with a saffron bloom. Even simple dishes like saffron‑buttered potatoes or saffron‑roasted carrots feel elevated and comforting.
In the sweet kitchen, saffron pairs effortlessly with milk, cream, custards, rice pudding, brioche, and honey‑based desserts. Its floral notes harmonize with vanilla, almond, and citrus, creating desserts that feel both ancient and luxurious.
Saffron also forms elegant partnerships with other herbs and spices. Cardamom is its closest ally, sharing floral warmth and enhancing saffron’s sweetness. Cinnamon adds roundness, while bay leaf deepens savory dishes without overshadowing the saffron. Thyme and parsley bring freshness that lifts saffron’s earthiness, especially in rice and seafood. In Middle Eastern and Mediterranean cooking, saffron often appears alongside cumin, coriander, and black pepper, each adding structure to saffron’s golden glow.
Used with intention, saffron becomes more than a spice—it becomes a signature. A thread or two transforms everyday dishes into something storied, aromatic, and unmistakably special.
Reviews
This is the best and solid red (No Yellow Parts) Saffron I ever used. Dark and tasty!