The most prized part of the saffron stigma is the Sargol. Translated from Persian it literally means "tip of the flower". Sargol saffron comes from the very tip of the saffron stigma. It is highly prized for its rich red colour, strong scent, and rich flavour.
Uses: Saffron has a variety of uses and health benefits. From cooking, to natural medicine, saffron has been a staple in eastern cuisine and culture for centuries.
Preparation: The most common method for preparing saffron is crushing a pinch of it in a small mortar and letting it steep in warm water for a few minutes before use. If you have more time and want to get the most out of your saffron, take a pinch of crushed saffron and put on top of an ice cube. As the ice melts, it slowly extracts all the colours and flavours of the saffron.
Storage: Keep your saffron in a dry, cool, cupboard or fridge with its lid sealed. As saffron is a dry spice, it is very shelf stable and will keep all of its aroma and flavour for 1-2 years if stored properly.
