Featured: Saffron quality

The Phytophactor has a question:

Isn’t it the saffron crocus stigma that serves as the dye/spice? The article says stamens. I’ve bought cheap stuff that included both, but it was intended to be used as a dye for Buddhist monks’ robes.

I think the high quality stuff is just stigmas, but anyone else care to clarify? Incidentally, if readers want to see wonderful pictures of the saffron harvest in Iran, go to Sidewalk Lyrics’ twitter stream and search for #Khorasan.

2 Replies to “Featured: Saffron quality”

  1. High quality saffron is stigma only, however, stamens or its parts used as adultrant which decreases level of quality particularly when it’s used for culinary purpose.

  2. Just stigmas should be used. Stamens may be added as an adulterant but mainly in ground saffron, where their different morphology may be concealed. So, it’s always safer to buy the entire, dried stigmas: they aren’t cheap, but at least with a bit of experience you can avoid a number of adulterations.

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