Poushal saffron , saffron thread
The other type of Saffron is called Saffron Thread or Poushal saffron, in order to collect this type of Saffron, about 1 to 4 millimeters cream is remained at the lowest part of the Saffron threads which are connected together. The red, bulky stigmas and tall strands connected together with cream or yellow parts are considered as the characteristics of Saffron Thread. It is the finest type of Saffron available in the market which has the remarkable coloring power that is about190 degrees. Due to the completed part of Saffron strands in this type, the red stigma to yellow part, the authenticity, and validity of it are confirmed and there is no fraud in it. This is the reason why people prefer to buy Saffron Thread Poushal saffron.
Despite Iran's part in the saffron production and export, it has no role in international trade and Spain is a pioneer in this field. In recent years, this country has bought Iranian saffron at the lowest price and introduced it to worldly market by its packaging called Spanish saffron.
Therefore, adapting the quality and quantity of saffron product with ISO international standards of saffron export and export -quality control should be taken into consideration. In addition, improving domestic and foreign marketing is a clear and predictable policy for Iranian saffron production. So, respectable farmers of center and south Khorasan, whose life is dependent on it will not lose their jobs and this valuable export product of the country can find its true and exclusive sovereignty in the world market among other non-oil products.
Properties and implication of Persian Saffron
Persian Saffron has color, taste and specific aroma, each one’s feature belongs to the specific category of a chemical compound which been recognized recently, additionally Saffron has the amount of minerals water and vitamins that we have briefly mentioned to them.
1-1-Persian Saffron color
Many of carotenoid pigments like soluble in fat and water has been separated from Saffron.
1-2-Taste of Persian Saffron
A bitter taste of Saffron is related to colorless glycoside known as picrocrocin with the melting point of 156 Centigrade Degree.
1-3Aroma of the Persian Saffron
Aroma of Persian Saffron is related essential which is develop by distillation of the oil with water, this liquid substance is colorless and the intense aroma of the saffron is related to this substance. Extract essence absorbs the oxygen simply and then finally turn to a brown liquid called Safranal (c10H140). Oily essence of Persian Saffron is extremely unstable and it’s not marketable.