Sayna Safir co.

are used for their , as well as a form of decoration. They appear in sweet and savory recipes – particularly in and , where meats such as quail are traditionally accompanied with rose petal sauces. In order to increase their taste, We recommend preparing dried flowers in a sugar glaze before using it to decorate the dishes.
The has been valued for its beauty and its perfume for thousands of years. Because deteriorates rapidly with exposure to sun and wind, the content is highest on the first morning when the flower opens. Edible Rose petals picked for distillation are picked manually, day by day, at or just before sunrise.
The distinctive scent of the rose derived from acyclic monoterpene alcohols, geraniol (up to 75%), citronellol (20%) and nerol (20%), and long-chain hydrocarbons like nonadecane or heneicosane (up to 10%). An important trace component of rose oil is beta-damascenone. Even though this chemical makes up only 0.01% of the weight of the rose, its presence or absence determines the appeal of the rose.
Rose Petals Uses are very numerous and can be used as , Garnish, , infusion, or as ingredient of your !

Super Negin saffron production at company:
To manufacture high-quality saffron special conditions are needed, such as having very rich soil along with special knowledge and know-how to grow such strong flowers that process to premium .
The processing steps include harvesting, stigma separation, drying, testing, sorting, packing, and selling.
1• Harvesting
We cultivate Iranian saffron onions that are the strongest exist in the world on the virgin soil of Iran agricultural lands that has the most appropriate height and best climate condition for growing first-grade saffron.
At , we use advanced machines to comply with all standard principles, this processing care has enabled our company to produce the highest quality original saffron and also to receive many ISO standard certifications.
We collect saffron flowers at dawn and before sunrise by hand and move them to the manufacture to separate the stigmas and roots.
2 • Stigma separation
The next step that needs professional knowledge is to detach the from the in a way that stigma detaches without stretching and breaking from the length.
Sayna Safir experts choose the largest red stigmas that the lower parts of their strands are connected, and completely separate the red stigma from the white part (root) and the yellow part (cream) and no red color remains in it.
We are very careful to each stigma to ensure the quality to address consumers' expectations.
The bigger the stigmas, the greater the quality and coloring power, and the more expensive the price, also the name changes to saffron.
3• Drying
Immediately after separating the saffron, the drying operation should be done. The method of drying saffron determines the quality and final value of saffron.
Our skilled personnel has the specialized knowledge and experience to give saffron the heat with the exact degree to dry without shrinkage and curving in the length.
The extraordinary aroma of saffron is produced during drying due to the hydrolysis of compounds and the release of safranal.
Read more at our blog: www.saynasafir.com/blog

If you are planning to buy , you may be wondering what is the best Iranian saffron for your needs. All have their properties, but saffron is the highest grade of saffron.
In this type of saffron, three strands of stigma are connected, which makes the stigma strands coil inside each other and look bulkier and more beautiful. The most important factors that determine saffron value are its color, aroma, and taste that in Negin saffron all of these factors are above the ISO 3632-2 scale.
, and rates in Negin saffron are as below:
• Crocin that causes saffron coloring, of about 220 to 240.
• Safranal that causes saffron flavor, of about 50
• Picrocrocin that causes saffron special taste, of about 95.

For new saffron wholesalers or retail Persian saffron sellers in other countries, distinguishing Iranian saffron classification and differentiation between Saffron, , , and is not easy. It is better to first know the general appearance of saffron so that we can easily recognize Negin saffron when necessary:
Negin saffron characteristics:
• Negin size:
Premium Negin saffron is unified in size and shape and also is at least 1.5 centimeters tall without any Pushal or Sargol saffron.

• Negin shape:
Its stigmas are completely large, separate, and in the shape of a trumpet that narrows in the lower parts, physically straight, without any wave, and at least 1.5 centimeters tall, all in the uniformly deep red color.

The difference between Negin saffron and super Negin saffron:
Negin and Super Negin have a slight difference in quality, the Negin has a large all red stigmas and a high coloring power but super Negin saffron is a uniform collection of the extreme height stigmas with the highest coloring power possible.
difference between Negin saffron and Sargol saffron.

Saffron company is one of the largest saffron producers in Iran, which carries out all stages of its saffron production from cultivation to packaging completely independently and without any intermediaries.
For more info pls kindly visit our website: www.saynasafir.com