Safran\u0131n bazen neredeyse alt\u0131n kadar pahal\u0131 olmas\u0131, insanlar\u0131n her zaman piyasaya sahte \u00fcr\u00fcnler s\u00fcrmesine neden olmu\u015ftur. Ger\u00e7ekten iyi ve her \u015feyden \u00f6nemlisi kaliteli, ger\u00e7ek safran sat\u0131n alabilmek i\u00e7in al\u0131\u015fveri\u015f yaparken son derece dikkatli olmal\u0131s\u0131n\u0131z!
\n\u0130\u015fte bu y\u00fczden safran\u0131 her zaman tel (iplik\u00e7ik) halinde almak en iyisidir; \u00e7\u00fcnk\u00fc ger\u00e7ek \u00e7i\u011fdem \u00e7i\u00e7eklerinin telleri olup olmad\u0131\u011f\u0131n\u0131 anlaman\u0131n tek yolu budur. Toz \"safran\", yine sar\u0131 renk veren ama safran\u0131n o kendine has kokusunu bar\u0131nd\u0131rmayan zerde\u00e7al olabilir. Ya da ger\u00e7ek safran par\u00e7alar\u0131n\u0131n zerde\u00e7alla seyreltildi\u011fi kalitesiz bir kar\u0131\u015f\u0131m da olabilir.
\nAncak al\u0131\u015fveri\u015f yaparken tellere de \u00e7ok dikkatli bak\u0131n; ger\u00e7ekten tel mi, yoksa k\u0131vr\u0131lm\u0131\u015f yapraklar m\u0131? \u0130kincisi (k\u0131vr\u0131lm\u0131\u015f yapraklar), \"yalanc\u0131 safran\"a yani aspir \u00e7i\u00e7e\u011finin ta\u00e7 yapraklar\u0131na i\u015faret eder!
\nBu sahte \u00fcr\u00fcn de sar\u0131 renk verse de, safran\u0131n o g\u00fczel aromas\u0131na sahip de\u011fildir.
\nSafran\u0131n ger\u00e7ek olup olmad\u0131\u011f\u0131ndan emin olman\u0131n g\u00fcvenilir bir yolu, onu karbonat ve su ile test etmektir. Asl\u0131na bak\u0131l\u0131rsa ger\u00e7ek safran suyu sar\u0131ya boyarken, sahtesi mat bir k\u0131rm\u0131z\u0131ya d\u00f6n\u00fc\u015ft\u00fcr\u00fcr! B\u00f6ylece hangisinin ger\u00e7ek ve orijinal oldu\u011funu anlayabilirsiniz.
\nSafranda yap\u0131lan bir di\u011fer sahtekarl\u0131k y\u00f6ntemi de \"men\u015fe sahtekarl\u0131\u011f\u0131\" (orijin sahtekarl\u0131\u011f\u0131) olarak adland\u0131r\u0131lan y\u00f6ntemdir.
\nSafran, d\u00fcnyan\u0131n en pahal\u0131 tar\u0131m \u00fcr\u00fcn\u00fcd\u00fcr; iyi kalite bir safran\u0131n gram\u0131 yakla\u015f\u0131k 15-20 Avro tutar ki bu da ayn\u0131 s\u00fcpermarketteki 25 kg unun fiyat\u0131na e\u015fittir.
\nOrijinal ve de\u011ferli bir baharat olan safran, yayg\u0131n olarak \"safran \u00e7i\u011fdemi\" olarak bilinen Crocus Sativus \u00e7i\u00e7e\u011finin bir par\u00e7as\u0131d\u0131r. Safran \u00e7i\u011fdemi 20-30 cm boyuna kadar b\u00fcy\u00fcr ve her biri \u00fc\u00e7 adet canl\u0131 koyu k\u0131rm\u0131z\u0131 (crimson) tepeci\u011fe sahip en fazla d\u00f6rt \u00e7i\u00e7ek a\u00e7ar. \u0130plik\u00e7ik olarak adland\u0131r\u0131lan bu boyuncuk (stil) ve tepecikler (stigma) toplan\u0131p kurutularak \u00f6ncelikle yiyeceklerde lezzet ve renk verici bir madde olarak kullan\u0131l\u0131r. 1 kg safran baharat\u0131 \u00fcretmek i\u00e7in yakla\u015f\u0131k 200.000 safran \u00e7i\u00e7e\u011fine ihtiya\u00e7 duyulur. Dolay\u0131s\u0131yla, yo\u011fun emek gerektiren bu s\u00fcre\u00e7, bu baharat\u0131n \u00fcretiminin neden bu kadar pahal\u0131 oldu\u011fu sorusuna da cevap vermektedir.<\/p>\n
Bununla birlikte, safran\u0131n ger\u00e7ek mi yoksa sahte mi oldu\u011funu anlaman\u0131n birka\u00e7 yolu ve ipucu vard\u0131r: tat, koku, g\u00f6r\u00fcn\u00fcm ve fiyat.<\/p>\n
1. Tat<\/strong> 2. Koku<\/strong> 3. G\u00f6r\u00fcn\u00fcm<\/strong> 4. Fiyat<\/strong> Pop\u00fclerli\u011fi ve y\u00fcksek fiyat\u0131 nedeniyle safran, tarih boyunca her zaman taklit edilmi\u015f ve edilmeye de devam etmektedir. Bu nedenle kaliteye dikkat etmek \u00f6zellikle b\u00fcy\u00fck \u00f6nem ta\u015f\u0131r. Peki, iyi kaliteyi k\u00f6t\u00fc kaliteden nas\u0131l ay\u0131rt edersiniz? \u2013 Derin k\u0131rm\u0131z\u0131 renk<\/strong> \u2013 Tipik koku<\/strong> \u2013 Tepecik (stigma) sap\u0131 i\u00e7ermemesi<\/strong> – Saliva and baking soda sample<\/strong> \"\u0130yi\" kaliteyi nas\u0131l tan\u0131mlars\u0131n\u0131z?<\/strong> Toz safran\u0131n safl\u0131\u011f\u0131n\u0131 test etmek, safran iplik\u00e7iklerine k\u0131yasla daha zordur. Bu i\u015flem ancak bir mikroskop yard\u0131m\u0131yla d\u00fczg\u00fcn bir \u015fekilde yap\u0131labilir. Sat\u0131n al\u0131rken iplik\u00e7ikleri tercih etmeniz gerekmesinin tek nedeni bu da de\u011fildir; ayn\u0131 zamanda \u00f6\u011f\u00fct\u00fclm\u00fc\u015f safran aromas\u0131n\u0131 \u00e7ok daha h\u0131zl\u0131 kaybeder. Safran u\u00e7lar\u0131 karanl\u0131k, kuru ve a\u011fz\u0131 s\u0131k\u0131ca kapal\u0131 bir \u015fekilde saklan\u0131rsa, hasattan itibaren yakla\u015f\u0131k \u00fc\u00e7, d\u00f6rt, be\u015f y\u0131l boyunca benzersiz \u00f6zelliklerini ve b\u00fcy\u00fcleyici aromas\u0131n\u0131 korur.<\/p>\n Safran\u0131n d\u00fcnyadaki en pahal\u0131 baharat oldu\u011fu bilinmektedir. Ge\u00e7mi\u015fte oldu\u011fu gibi bug\u00fcn de a\u015fk\u0131n ve ayr\u0131cal\u0131\u011f\u0131n bir sembol\u00fcd\u00fcr. Sizi eksiksiz bir \u015fekilde bilgilendirmek ad\u0131na, safran baharat\u0131 hakk\u0131nda bilmeniz gereken be\u015f \u015feyi a\u015fa\u011f\u0131da listeledik. Baharat olarak kullan\u0131lan safran iplik\u00e7iklerinde de durum benzerdir. Bunlar do\u011frudan g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131ndan korunmal\u0131d\u0131r. E\u011fer onlar\u0131 \u0131\u015f\u0131ktan ve nemden korursan\u0131z, safran baharat\u0131 3 y\u0131la kadar tazeli\u011fini koruyabilir. Safran s\u00f6z konusu oldu\u011funda \"az\u0131 karar, \u00e7o\u011fu zarar\" prensibi ge\u00e7erlidir. Bu yo\u011fun baharat\u0131 fazla eklerseniz yeme\u011fin tad\u0131 bozulur ve yemek yenmeyecek hale gelir. Dozaj\u0131n \u00e7ok y\u00fcksek olmas\u0131 sa\u011fl\u0131k sorunlar\u0131na yol a\u00e7abilir; ancak bu durum muhtemelen d\u00fcnyadaki her baharat i\u00e7in ge\u00e7erlidir. Hatta belli bir miktardaki tuzun bile ciddi etkileri olabilir. Her yerde oldu\u011fu gibi, safran i\u00e7in de ayn\u0131 kural ge\u00e7erlidir: Zehri doz belirler. Bu y\u00fczden safran a\u011f\u0131rl\u0131kl\u0131 olarak \u0130ran'da yeti\u015ftirilir. \u0130ran, yakla\u015f\u0131k 'l\u0131k bir oranla safran baharat\u0131n\u0131n ana tedarik\u00e7isidir. Oradaki kalite en \u00fcst d\u00fczeydedir; safran telleri koyu k\u0131rm\u0131z\u0131d\u0131r ve harika bir aromaya sahiptir. Safran\u0131n bazen neredeyse alt\u0131n kadar pahal\u0131 olmas\u0131, insanlar\u0131n her zaman piyasaya sahte \u00fcr\u00fcnler s\u00fcrmesine neden olmu\u015ftur. Ger\u00e7ekten iyi ve her \u015feyden \u00f6nemlisi kaliteli, ger\u00e7ek safran sat\u0131n alabilmek i\u00e7in al\u0131\u015fveri\u015f yaparken son derece dikkatli olmal\u0131s\u0131n\u0131z!<\/p>","protected":false},"author":1,"featured_media":145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-61","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"_links":{"self":[{"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/posts\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/comments?post=61"}],"version-history":[{"count":6,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":158,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/posts\/61\/revisions\/158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/media\/145"}],"wp:attachment":[{"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/media?parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/categories?post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/niksaffron.com\/tr\/wp-json\/wp\/v2\/tags?post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSafran (iplik\u00e7ik halinde veya toz olarak) asla tatl\u0131 bir tada sahip olmaz. E\u011fer tatl\u0131ysa, kesinlikle sahte bir safran sat\u0131n alm\u0131\u015fs\u0131n\u0131zd\u0131r. Ger\u00e7ek safran, dilin \u00fczerine konuldu\u011funda ac\u0131ms\u0131 ve hafif kuruluk b\u0131rakan bir tada sahiptir.<\/p>\n
\nBir di\u011fer kalite g\u00f6stergesi de aromas\u0131d\u0131r. Safran\u0131n olduk\u00e7a g\u00fc\u00e7l\u00fc bir kokusu vard\u0131r. Sahte safran\u0131n neredeyse hi\u00e7 aromas\u0131 yokken, ger\u00e7ek safran\u0131n \u00e7ok k\u00fc\u00e7\u00fck bir miktar\u0131 bile kendine has ve yo\u011fun bir kokuya sahip olacakt\u0131r. Aromay\u0131 ay\u0131rt edebilmek i\u00e7in \u00f6ncelikle ger\u00e7ek safran\u0131n nas\u0131l koktu\u011funu bilmeniz gerekir. Ger\u00e7ek safran aromas\u0131; toprak, t\u00fct\u00fcn, vanilya, bal ve tuzlu-tatl\u0131 kar\u0131\u015f\u0131m\u0131 bir koku olarak tarif edilebilir. \u015eu kural\u0131 akl\u0131n\u0131zda tutman\u0131z yeterlidir: Ger\u00e7ek safran\u0131n kokusu her zaman tatl\u0131d\u0131r, ancak tad\u0131 asla tatl\u0131 de\u011fildir.<\/p>\n
\nGer\u00e7ek safran\u0131n \u00f6zel bir g\u00f6r\u00fcn\u00fcm\u00fc de vard\u0131r: Renk tonu benzersizdir ve iplik\u00e7iklerin \u00fcst k\u0131sm\u0131nda huni \u015feklinde bir u\u00e7 bulunur. Ger\u00e7ek safran, az bir miktar suya konuldu\u011funda kendi orijinal rengini kaybetmez. \u0130plik\u00e7ik sudan \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda bile sadece ger\u00e7ek safran orijinal rengini korumaya devam eder. Sahte olan ise (\u00fczerine sonradan eklenen) rengini tamamen kaybetmi\u015f olacak ve art\u0131k eskisi gibi g\u00f6r\u00fcnmeyecektir. Saf safran\u0131n bulundu\u011fu su bal sar\u0131s\u0131na d\u00f6nerken, sahte safran\u0131n suyu koyu k\u0131rm\u0131z\u0131ya d\u00f6ner. Safran iplik\u00e7iklerini \u0131slak parmaklar\u0131n\u0131z\u0131n aras\u0131nda ovu\u015fturursan\u0131z, parmaklar\u0131n\u0131z k\u0131rm\u0131z\u0131, alt\u0131n sar\u0131s\u0131 veya turuncu bir renge b\u00fcr\u00fcn\u00fcr.<\/p>\n
\nE\u011fer safran\u0131n gram\u0131 10 euronun alt\u0131ndaysa, b\u00fcy\u00fck olas\u0131l\u0131kla sahtedir. Ayr\u0131ca asla toz safran sat\u0131n almay\u0131n! Toz safran\u0131n i\u00e7ine \u00e7o\u011funlukla zerde\u00e7al, k\u0131rm\u0131z\u0131 toz biber ve yukar\u0131da bahsedilen a\u011fa\u00e7 kabuklar\u0131 kar\u0131\u015ft\u0131r\u0131l\u0131r. \u0130yi bir baharat\u00e7\u0131dan sat\u0131n alsan\u0131z bile, toz safran aromas\u0131n\u0131 b\u00fct\u00fcn haldeki iplik\u00e7iklere k\u0131yasla \u00e7ok daha h\u0131zl\u0131 kaybeder.<\/p>\n
\nYaln\u0131zca safran u\u00e7lar\u0131n\u0131\/iplik\u00e7iklerini sat\u0131n al\u0131n. Aromas\u0131 ve tad\u0131 bu \u015fekilde daha iyi korunur; ayr\u0131ca safran\u0131n orijinalli\u011fini ve safl\u0131\u011f\u0131n\u0131 g\u00f6zle kolayca kontrol edebilirsiniz.<\/p>\n
\n\u0130yi safran u\u00e7lar\u0131 koyu k\u0131rm\u0131z\u0131dan mora d\u00f6n\u00fck bir renge sahiptir. \u0130plik\u00e7ikler ne kadar k\u0131rm\u0131z\u0131ysa, kalite o kadar iyidir. Kahverengimsi bir renk ise safran\u0131n y\u00fcksek s\u0131cakl\u0131kta kurutuldu\u011funun, eski oldu\u011funun veya uygunsuz ko\u015fullarda sakland\u0131\u011f\u0131n\u0131n bir g\u00f6stergesidir.<\/p>\n
\nE\u011fer safrana a\u015finaysan\u0131z, sadece koklayarak da onun safran olup olmad\u0131\u011f\u0131n\u0131 anlayabilirsiniz. Safran; keskin, topraks\u0131, derimsi ve isli kokar; ayr\u0131ca t\u0131bbi bir kokuyu (di\u015f hekimi muayenehanesini) \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r. Aromas\u0131 s\u0131kl\u0131kla samandan bala uzanan bir koku olarak tarif edilir. Bununla birlikte, safran \u00f6rne\u011fin u\u00e7ucu ya\u011flarla bu\u011fulanabilir ve kavrulmu\u015f safran, di\u011fer aroma bile\u015fenlerine k\u0131yasla daha \u00e7ok is gibi kokar.<\/p>\n
\nSafran u\u00e7lar\u0131n\u0131n \u00fcst k\u0131sm\u0131 geni\u015fleyen (huni \u015feklinde) bir yap\u0131da olmal\u0131d\u0131r. Ayr\u0131ca, s\u00f6z konusu papilla ad\u0131 verilen yap\u0131lar taraf\u0131ndan olu\u015fturulan, 3 ila 4 milimetre geni\u015fli\u011finde, ince \u00e7entikli bir kenara ve i\u00e7 k\u0131sm\u0131nda k\u0131sa bir yar\u0131\u011fa sahip olmal\u0131d\u0131r. Silindirik iplik\u00e7ikler, safran\u0131n yabanc\u0131 \u00e7i\u00e7eklerin par\u00e7alar\u0131 veya di\u011fer liflerle \u00e7o\u011falt\u0131ld\u0131\u011f\u0131n\u0131n (hacminin art\u0131r\u0131ld\u0131\u011f\u0131n\u0131n) bir i\u015faretidir. En iyi kalitede, k\u00fc\u00e7\u00fck de olsa hi\u00e7bir sar\u0131 k\u0131s\u0131m (di\u015ficik borusu\/sap\u0131) bulunmamal\u0131d\u0131r. Bu sap k\u0131s\u0131mlar\u0131 sadece renksiz olmakla kalmaz, ayn\u0131 zamanda tat ve aromadan da yoksundur. Bu nedenle safran u\u00e7lar\u0131n\u0131n kalitesini d\u00fc\u015f\u00fcr\u00fcrler.<\/p>\n
\nAnother indication of the authenticity of saffron is the saliva, which turns orange-yellow when chewed. The yellow dye also dissolves immediately if you wet a thread with a little water in your hand. Caution: Fake saffron is often colored. If you add baking soda, the solution must stay yellow if it’s real saffron. If it contains parts of turmeric (turmeric), the solution becomes cloudy and turns red.<\/p>\n
\nSafran, piyasada farkl\u0131 kalitelerde sat\u0131n al\u0131nabilir. 1. kalite olan \u00fcr\u00fcnler, \"farmakope kalitesindeki\" (t\u0131bbi standartlara uygun) mallar olarak adland\u0131r\u0131l\u0131r.
\nBu kalite, Cr\u00f3cus el\u00e9ctus veya alt\u0131n safran olarak da bilinir. Bu \u00fcr\u00fcn kesinlikle hi\u00e7bir tepecik sap\u0131 (di\u015ficik borusu) par\u00e7as\u0131 i\u00e7ermemelidir. 2. kalite ise Cr\u00f3cus natur\u00e1lis veya organik safran olarak adland\u0131r\u0131l\u0131r. Bu kalitede, y\u00fczde ona kadar tepecik sap\u0131 par\u00e7as\u0131 bulunabilir. Neredeyse t\u00fcm \u00fcretici \u00fclkelerde, farkl\u0131 safran kaliteleri i\u00e7in \u00fclkeye \u00f6zg\u00fc adland\u0131rmalar mevcuttur.<\/p>\n
\nSafran\u0131n ana bile\u015feni krosindir (crocin). Bu bile\u015fen, safrana do\u011fal sar\u0131 ile turuncu-k\u0131rm\u0131z\u0131 aras\u0131ndaki rengini verir. Ayn\u0131 zamanda kaliteyi \u00f6l\u00e7mek i\u00e7in kullan\u0131lan temel g\u00f6stergedir. Krosin de\u011ferinin 260'\u0131n \u00fczerinde olmas\u0131, o safran\u0131n en y\u00fcksek kalitede oldu\u011funu g\u00f6sterir.
\nSafran \u00e7ok narin bir baharatt\u0131r. Hatta \u00e7i\u00e7e\u011fi, Crocis sativus, a\u00e7t\u0131\u011f\u0131 ilk g\u00fcn solar. Bu nedenle, hasat i\u015f\u00e7ileri g\u00fcne\u015f alt\u0131nda telef olmalar\u0131ndan \u00f6nce o narin \u00e7i\u00e7ekleri toplamak i\u00e7in sabah\u0131n erken saatlerinde safran tarlalar\u0131na giderler.<\/p>\n
\nM\u00fcjde \u015fu ki, safran kullan\u0131m\u0131nda temel olarak hata yapman\u0131z neredeyse imkans\u0131zd\u0131r. Safran\u0131 yeme\u011finize iplik\u00e7ik halinde veya \u00f6\u011f\u00fct\u00fclm\u00fc\u015f olarak ekleyebilirsiniz. Her iki form da en sevdi\u011finiz yiyecekleri lezzetlendirmek i\u00e7in son derece idealdir.
\nSafran\u0131n en \u00e7ok hangi yeme\u011fe yak\u0131\u015faca\u011f\u0131 konusunda endi\u015felenmenize hi\u00e7 gerek yoktur; \u00e7\u00fcnk\u00fc bu se\u00e7kin baharat, her mutfa\u011f\u0131n jokeri konumundad\u0131r. Di\u011fer malzemelerin lezzetlerini \u00f6n plana \u00e7\u0131kar\u0131r ve tatl\u0131lara yak\u0131\u015ft\u0131\u011f\u0131 kadar tuzlu yemeklere de bir o kadar uyum sa\u011flar.
\nSafran, dokundu\u011fu her \u015feyi \u00f6zel k\u0131lar. Safran baharat\u0131n\u0131 ister iplik\u00e7ik ister toz halinde sat\u0131n al\u0131n, kalitesinde bir eksilme olmaz. Bununla birlikte, orijinal formundayken safran\u0131n kalitesini \u00e7ok daha kolay kontrol edebilirsiniz. Safran iplik\u00e7ikleri kullan\u0131lmadan \u00f6nce \u00f6\u011f\u00fct\u00fcl\u00fcrse, safran\u0131n renklendirme etkisi en iyi \u015fekilde a\u00e7\u0131\u011fa \u00e7\u0131kar.
\nBaharat\u0131 haz\u0131rl\u0131\u011f\u0131n ba\u015f\u0131nda, \u00f6rne\u011fin bir paella yaparken eklerseniz, yeme\u011fin sar\u0131ms\u0131 rengi daha da belirginle\u015fir. Bu pop\u00fcler baharat\u0131 yeme\u011fin sonuna do\u011fru eklemeyi tercih etmek ise bitkinin do\u011fal aromas\u0131n\u0131 \u00f6n plana \u00e7\u0131karacakt\u0131r.
\nKural olarak, 100 mg safran i\u00e7eren bir po\u015fet d\u00f6rt ki\u015fiye servis yapmak i\u00e7in yeterlidir. Tek ki\u015filik bir yeme\u011fin tam aromas\u0131n\u0131 geli\u015ftirmesi i\u00e7in ise en fazla k\u00fc\u00e7\u00fck, silme bir \u00e7ay ka\u015f\u0131\u011f\u0131 safran gerekir.<\/p>\n
\nSafran, d\u00fcnya genelinde bir\u00e7ok farkl\u0131 \u00fclkede yeti\u015ftirilir. Bu baharat, kurak ve so\u011fuk k\u0131\u015flar\u0131n yan\u0131 s\u0131ra s\u0131cak yaz mevsimlerini sever.<\/p>\n
\nD\u00fcnyan\u0131n en pahal\u0131 baharat\u0131n\u0131n rengi ve aromas\u0131, k\u00f6kenine ba\u011fl\u0131 olarak de\u011fi\u015fiklik g\u00f6sterir. \u00c7eli\u015fkili bir \u015fekilde, \u0130ran safran\u0131 en y\u00fcksek kaliteli safran olarak kabul edilmesine ra\u011fmen en pahal\u0131 safran de\u011fildir.<\/p>","protected":false},"excerpt":{"rendered":"