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      Saffron pearl Neguine
      Saffron pearl Neguine
      Saffron pearl Neguine

      Saffron pearl Neguine

      Ref : CDPSDP04S

      €17.70
      Tax Included

      Saffron is used in cooking both for its aroma and for the golden-yellow colour it gives to dishes.
      These characteristics make it a very popular condiment all over the world.

      The Comptoir des Poivres gives you the “saffron pearl" - "Neguine" in Persian and made only from the upper part of the crocus stigma.

      It is an exceptional product !

      Note : the packaging of this article is not suitable for gift boxes

      Quantity :
      In Stock

      Saffron pearl Neguine

      Saffron is part of the spice family. It is used in cooking both for its aroma and for the golden yellow colour it gives to dishes.
      This aroma and colour make it a highly prized condiment throughout the world, particularly in Iranian cuisine, wrongly labelled as "oriental cuisine".
      Saffron can be used to accompany fish.
      It can be found in paellas, bouillabaisse, tajines or risottos. Spanish, Moroccan and Italian cuisines are warmed up by this colourful spice.
      It has been proven by numerous studies to be beneficial as a medicinal plant.
      Its active agents - including safranal and crocin - are believed to have a strong antioxidant effect, but also to provide protection against cancer and have antimutagenic and immunoregulatory effects.

       

      Saffron cultivation

      Saffron is cultivated in several countries around the world, including France. But it was in Iran that the cultivation of this "red gold" began a few thousand years ago. Saffron cultivation is delicate and requires meticulous skills and knowledge.
      The harvest is painstaking, concentrated over a particularly short period of time (the crocus only flowers for about twenty days a year).
      The flower doesn't last long (48 hours maximum). The saffron flower, which can only be preserved for a maximum of 48 hours, has 6 purple petals, three golden-yellow stamens and a red pistil.
      It is this pistil made up of three stigmas (filaments) which once dried gives the saffron used as a spice.
      The crocus sativus pistils are collected one by one and then "peeled", separated and sorted with extreme skill.
      This is work exclusively done by Iranian women, who remove the petals from the pistil, extract the stem and stamens and then carefully save the red upper part - the stigma.
      It is this work worthy of that of a goldsmith that contributes to the cost of this exceptional product.

       

      Neguine: the saffron pearl

      Neguine means "Saffron Pearl" in Persian. It is an exceptional product, of the rarest and most renowned quality. The genuine Neguine saffron consists of the upper part of the crocus stigma only. A part with extraordinary aromatic power, with a characteristic deep red colour and which is harvested by hands as careful as a goldsmith’s.

      The villages of Targh and Natanz are known as being the heart of saffron production in Iran.

      The Comptoir des Poivres has been to meet the producers in these two villages to bring you only the best.
      The genuine Neguine saffron consists of the upper part of the crocus stigma only.
      Neither the white part nor the yellow part is added to this part with its extraordinary aromatic power, a characteristic deep red colour and harvested by hands as careful as a goldsmith’s.

      At the Zabeti estate, the best flowers selected are those with exceptional quality, thick, long stigmas.
      They are cut by women who were all former bakers or pastry chefs. In Iran, bakers are sensitive to the quality of the flour, which they judge by touch.
      After years of judging the quality of the flour, their fingertips 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 kept.

      It takes 70 to 80 pistil ends to obtain 1g of Neguine saffron.

       

      The stigmas are then dried on ceramic trays for about 72 hours in total darkness at room temperature. After drying and a loss of about 80% of its original weight, the saffron is refined in airtight glass jars so that this red gold is preserved at its best.

      The rest of the stigmas are used to make a mixture of spices.

      Every year, the Targh Cooperative organises a saffron colouring test. Each producer puts one gram of saffron into their own milk tank. The quality of each person's saffron is defined by the color and flavor of the liquid, which is then used to make "bastanie" ice cream. According to the test, one gram of saffron from the Zabeti estate can color and flavor 500 to 600 litres of milk.

      CDPSDP04S

      Data sheet

      Origin
      Targh, Iran
      Weight
      1 g net
      Packaging
      Box
      Ingredients
      100% saffron
      Botany
      Crocus sativus L. Filaments
      Storage
      keep away from light, heat and moisture
      LE COMPTOIR DES POIVRESLE COMPTOIR DES POIVRES

      Depuis plusieurs années nous avons mis en commun nos compétences, et avons cherché des produits d'une qualité insoupçonnable avec la même philosophie : recherche des produits directement sur les lieux de production, refus de tout traitement chimique aussi bien sur la plante que sur le produit et a fortiori toute irradiation (hypocritement appelée ionisation), veiller à ce que les personnes travaillant dans ces plantations travaillent dans des conditions optimales, exiger de nombreux tris pour ne garder que les grains ou baies d'exception, refuser tout stockage long et acheminer les produits sans intermédiaire, c'est-à-dire avec une traçabilité maximale. 
      Une équipe d'épicuriens et passionnés, qui piste depuis des années des poivres et épices d’une qualité irréprochable, à la recherche des sensations nouvelles et surprenantes en parcourant l’Inde, l’Iran, Madagascar, le Népal ou encore le Mexique. Le Comptoir des Poivres vous propose aujourd’hui un choix exceptionnel de poivres noirs, blancs, rouges, longs ou à queue, ainsi que des épices telles que la coriandre, le cacao, la cannelle ou le superbe Safran de Néguine de Targh. Le Comptoir des Poivres vous présente sa gamme de piments entiers séchés du Mexique, ses compositions de sels mélangés, du Sansho noir sauvage du Bhoutan, du Curry de Madagascar, un mélange exceptionnel et exclusif de poivres Arcoiris, des pétales de Rose d’Ispahan ainsi qu’une incroyable grappe de poivre vert bio du Plateau des Bolovens au Laos et plein d’autres nouveautés à découvrir tout au long de l’année. Les poivres et épices sont conditionnés dans de jolies boîtes métalliques à l’abri de la lumière sans aucun traitement, pour conserver toutes leurs flaveurs. Pour les amoureux du goût les plus exigeants.

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