There is much misinformation by saffron-newbies in the reviews of saffron all over Amazon, and they sometimes make me chuckle. No offense to anyone but some of the paranoia over the authenticity of this spice is too cute for words.
First, let me tell you that I have been cooking with premium Persian Saffron for 40 years and use about an average of 5 grams per month. With the pandemic and all the embargo, I did not want to ask my family in Iran to send me Saffron when I ran out a couple of months ago. I then looked for it on Amazon. My first Purchase was a so-called Persian Saffron (premium Negin grade), packaged in Afghanistan that looked really red, and when soaked, it turned the water red. The aroma was very mild and perhaps the red color mostly dyed corn silk. Let me first tell you that good Saffron is more about Aroma and less about the color. The color should turn the water into an orangish-yellow. The reason the Iranian premium Safron is red is that they use the tip portion of Crocus stigma and cut the yellow bottom off (total wastefulness on their part), because it holds more moisture, and increases the weight.
The Iranians also prefer grade A, red-tipped saffron because much of their cooking relies on its color. For me, the Saffron Aroma is the most important. So, I was blown away by how pungent this saffron is. The saffron itself is mostly the Stigma tips too, but some yellow lower stigma mixed in as well. The Spanish Saffron may not be quite as good as Persian, selling $7-$9 per gram, and Persian is not as good as Kashmiri, which sells $11 per gram, but this still is very good Saffron. Needless to say, I am blown away by how sweet of a deal this Saffron is at this price and plan to hoard one more can of this in my freezer. Thank you.
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