Saffron: Difference between revisions

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Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. ~~{{Citation needed|date=August 2023}}~~ Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.

Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.

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Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.~~{{when|date=October 2016}}~~ But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

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-Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. {{Citation needed|date=August 2023}} Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.
+Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx|fa|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand.  Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.
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-Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.{{when|date=October 2016}} But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.
+Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.
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