{"product_id":"perle-de-safran-neguine-de-targh","title":"Neguine Saffron Pearl from Targh","description":"\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNeguine Saffron Pearl from Targh\u003cbr\u003e\n100% Saffron (Crocus sativus L. Filaments)\u003c\/h2\u003e\n\n\u003cp\u003eSaffron belongs to the spice family. It is used in cooking both for its aroma and for the golden-yellow colour it imparts to dishes. These aromatic and colouring characteristics make it a highly prized condiment throughout the world, and particularly in Iranian cuisine, which is wrongly lumped together under the term \"oriental cuisine\".\u003c\/p\u003e\n\n\u003cp\u003eSaffron pairs well with fish. It shines in a paella, a bouillabaisse, a tajine or a risotto. Spanish, Moroccan and Italian cuisines are particularly fond of the warm notes of this colourful spice.\u003c\/p\u003e\n\n\u003cp\u003eIts use as a medicinal plant is the subject of numerous conclusive studies. Its active agents — including safranal and crocin — are credited with a strong antioxidant power, as well as anticancer, antimutagenic and immunoregulatory properties.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color:#ff8c00;\"\u003e\u003cstrong\u003eThe cultivation of saffron\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003eSaffron is grown in several countries around the world, including France. But it is in Iran that the cultivation of \"red gold\" began, several thousand years ago. Delicate, saffron cultivation requires meticulous expertise. The harvesting is painstaking, concentrated over a particularly short period of time (the crocus blooms for only around twenty days a year). The flower does not keep for long (48 hours at most). The saffron flower, which cannot be kept for more than 48 hours, has 6 purple petals, three golden-yellow stamens and a red pistil. It is this famous pistil, composed of three \u003cstrong\u003estigmas\u003c\/strong\u003e (filaments), that, once dried, gives saffron as it is used as a spice.\u003c\/p\u003e\n\n\u003cp\u003eThe pistils of the crocus sativus are collected one by one and then \"shelled\", separated and sorted with extreme skill. A task exclusively dedicated to Iranian women: they separate the petals from the pistil, extract the stem and stamens, and then carefully set aside the upper red part: the stigma.\u003c\/p\u003e\n\n\u003cp\u003eExpert craftsmanship that contributes to the cost of this exceptional product.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color:#ff8c00;\"\u003e\u003cstrong\u003eNéguine: the pearl of saffron\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNeguine\u003c\/strong\u003e means \"Pearl of Saffron\" in Persian. It is an exceptional product of the rarest and most renowned quality. True Néguine saffron consists solely of the upper part of the crocus stigma. A piece with an extraordinary aromatic power, a characteristic deep red colour, and whose work is carried out by expert hands.\u003c\/p\u003e\n\n\u003cp\u003eThe villages of Targh and Natanz are recognised as being the cradle of saffron production in Iran.\u003c\/p\u003e\n\n\u003cp\u003eLe Comptoir des Poivres went to meet the producers of these two villages to bring you the very best.\u003c\/p\u003e\n\n\u003cp\u003eTrue Néguine saffron consists solely of the upper part of the crocus stigma.\u003cbr\u003e\nNo white part, no yellow part for this section with its extraordinary aromatic power, its characteristic deep red colour, and whose work is carried out by expert hands.\u003c\/p\u003e\n\n\u003cp\u003eIndeed, at the Zabeti estate, the finest flowers are selected for the exceptional quality of their thick and long stigmas. Their cutting is carried out by women who have the particular distinction of being former bakers or pastry chefs.\u003cbr\u003e\nIn Iran, bakers and pastry chefs are sensitive to the quality of flour, which they assess by touch.\u003cbr\u003e\nThe fingertips of these women, through years of assessing flour quality, have become ultra-sensitive and can judge the softness and texture of the stigmas. The latter are chosen one by one, and only the red part is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eIt takes 70 to 80 pistil tips to obtain 1 g of Néguine saffron.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe stigmas are then left to dry on ceramic trays for approximately 72 hours, in complete darkness and at room temperature. After drying and losing approximately 80% of its original weight, the saffron is refined in airtight glass jars so that this red gold sets at the peak of its qualities.\u003c\/p\u003e\n\n\u003cp\u003eThe remaining stigmas are used to make spice blends.\u003c\/p\u003e\n\n\u003cp\u003eEach year, the Targh Cooperative organises the saffron colouring test. Each producer places one gram of saffron in their own vat of milk. The quality of each person's saffron is defined according to the colouring and flavouring of the liquid, which is then used to make \"bastanie\" ice cream. According to the test, one gram of saffron from the Zabeti estate colours and flavours 500 to 600 litres of milk.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur perfect pairings\u003c\/strong\u003e: the Néguine saffron from Le Comptoir des Poivres comes in the form of filaments in a beautiful airtight box with a Persian theme. Allow 1 to 2 pistils per person, i.e. 3 to 6 filaments (1 pistil weighing approximately 0.01 g).\u003cbr\u003e\nIn the case of saffron presented in filaments such as ours, you will need to steep it in a little warm liquid (water, stock, or the sauce of your preparation).\u003cbr\u003e\nWait 5 to 10 minutes for the infusion to turn a deep yellow, then incorporate it into the preparation at the start of cooking.\u003cbr\u003e\u003cbr\u003e\nSaffron is used in Arab, European, Indian, Iranian and Central Asian cuisines.\u003cbr\u003e\nIt is notably used as a condiment for rice in India, Spain, Iran and many other countries.\u003cbr\u003e\u003cbr\u003e\nSaffron enthusiasts love its hint of honey combined with its metallic notes. Used in very small quantities, saffron contributes a yellow-orange colour to the dishes it perfumes. All these characteristics make saffron a highly prized spice for dishes, sauces, jellies and jams.\u003c\/p\u003e\n\n\u003cp\u003eA jelly or jam made with saffron can elevate a cheese.\u003c\/p\u003e\n\n\u003cp\u003eSaffron enhances a curry, perfumes a liqueur, and flavours a soup. It will make a fish dish exceptional.\u003c\/p\u003e\n\n\u003cp\u003eSaffron works wonderfully in desserts, cakes and the simplest pound cakes.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cu\u003eOne rule only\u003c\/u\u003e\u003c\/strong\u003e: never sear saffron in oil or butter, but incorporate it into a liquid.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e","brand":"LE COMPTOIR DES POIVRES","offers":[{"title":"Default Title","offer_id":54132971864397,"sku":"CDPSDP04S","price":16.78,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/3370-large_default.jpg?v=1781865420","url":"https:\/\/www.nishikidori.com\/en\/products\/neguine-saffron-pearl-from-targh","provider":"Nishikidori","version":"1.0","type":"link"}