I would like to convey and share with you one of my passions while making you truly discover Saffron

My websites:
http://safran2009.blogspot.com/ French version saffron "vintage" 2009
http://safran-berbere-bio.blogspot.com French version
http://saffron-berber-bio.blogspot.com English version
http://azafran-bereber-bio.blogspot.com Spanish version
http://safran-berbere-royal.blogspot.com/ French version
http://saffron-berber-royal.blogspot.com/ English version
Primary purpose is :
To offer you the best Saffron World produced in Morocco in the Anti-Atlas.
The ambition of these websites is to inform you and advise you on the history, quality, authenticity and nobility of this unique product with :
3 virtues.
* What you should really know when you buy Saffron:
- Each region produces a rudder of a particular quality
as the qualities of the soil, altitude *** (very important)
climatic conditions, intensity of sunshine ....
and production conditions: manuring, plowing, sowing, weeding, harvesting,
Transport ..
where the knowledge of men and women play a vital role in the qualitative process
of each production.
Highlight its flavors and multiple uses
Because saffron is a spice very "Special" very poorly known
and alas ! somewhat forgotten now in Europe.
* It is very difficult to measure the quality of sensory rudder
so because its flavor to both sweet and bitter
but of course also very intensive if it is a good product
but the scent is difficult to imitate.
I naturally tries to restore its glory and you initiate:
* The quality of saffron grows only in certain regions of the world
and in very specific climatic conditions.
Thus, it grows particularly well in high altitude climates in both the summer
(high temperatures + 45 °, +50 °) and winter (cold: sub zero, -4, -6 and with snow!)
"I invite you to even be aware of its medicinal properties
(with references to scientific research)
and also offers a multitude of recipes to discover or rediscover a new cuisine and traditional flavors subtle.
I guarantee you the quality of our pure saffron
Renowned for hosting one of the best in the world, saffron from the Moroccan Anti-Atlas
that I propose is: searched and selected by me directly from producers of friends.
I thus ensuring quality and freshness constant.
Appearance
Saffron of the highest quality does not contain a clear residue at the base of the filaments.
They have neither: flavoring or coloring power and do increase the weight!
More filaments are dark, the better the quality of saffron.
Moreover, the filaments must be very little fat.
The filaments themselves must have a form of "trumpet" and the tip ends in 3 parts.
Pollen yellow, shows only the original nature of the product and does not affect quality.
Identify quality
Quality criteria Saffron is classified according to quality.
This is established according to three criteria :
* The color or concentration of crocin
* The taste or picrocrocin
* Her perfume or safranal
Quality Standards :
These criteria are established by the International Organization for Standardization (ISO) and standards of Saffron are grouped under the standard ISO 3632.
This set offers four classes according to the intensity of the color, taste and smell:
* Class I: superior
* Class II: Medium quality
* Class III and IV: Low Qualité Mesure
In order to analyze and measure the three criteria (color, taste, smell),
it requires a laboratory analysis called "photometric".
This technique can reveal the true identity of Saffron, to reveal its quality and if its falsification. Saffron from Morocco that I propose has undergone tests and meets all ISO 3632
it belongs to the higher grade I
with a particular concentration of crocin, or staining of 210 and over by its terroir
(place of production)
Laboratory analysis In a photometric study,
it is possible to analyze these 3 values, all of which reveal the quality of saffron.
This method of analysis, now ISO 3632-2, has been developed in Spain
to allow a classification of different quality of saffron.
Because the rudder of the highest intensity in Spain obtained a value of 190,
there are well defined the highest quality for ISO.
Saffron, the region Masshad (Iran) exceed this value and obtains at least an intensity of 200.
* As for Morocco's Saffron area Askaoun between 1900 & 2050 m. altitude,
a very recent analysis of a sample taken at harvest in 2009 reached the rate of 246 ! !
In fact, two tests are being conducted under the certification procedures of the 2009
harvest of Rudder Askaoune :
- Microbiological testing conducted by the National Institute of Hygiene in Morocco
to certify the purity of 100% Rudder Askaoune 2009.
- Testing Quality Beer-Lambert conducted in collaboration with
the National Regional Institute of Agriculture of Morocco reveals a rate of 246 Crocin sample taken at random during the harvest in November 2009 of Rudder Askaoune vintage 2009 .
* This is the highest rate of crocin said never found by an official laboratory ...!
* For this reason it is important to know this value when assessing the price and be
mindful that the flavor and intensity photometry, you will use more or less of saffron in your dishes = more or less money !!!
* Between 20 and 35 € / gram, in France !!!it is still important to know if it is necessary
to double the dose to use ! and therefore the weight ...!!!!
Price is not synonymous of quality !!!
In the past, they used some soda to test the authenticity of saffron. It was added sodium hydroxide to a solution containing a little saffron.
Regarding pure saffron, the solution remained yellow.
If the solution containing Curcuma then it became cloudy and colored in red.
This test acts on different chemical characteristics of the colorants of saffron and curcuma.
Comparatif the average quality of Saffron in the World
Remember: Rate Crocin: 246 in the sample taken at random during the harvest
in November 2009 of Rudder Askaoune to 2000m. Alt.
( region Taliouine ,Province Taroudann, Maroc ) vintage 2009.

Good luck with your next purchase of saffron ...!!!
I hope you now know more about Saffron....
Remember, too ! safran.berbere@mail.com
For more information or to order ....
e-mail : safran.berbere@mail.com