About SAFFRON

An ancient taste of PERSIA
The most precious spice with magical health effects

What is saffron?

It comes from the saffron crocus flower and takes as many as 75,000 blooms to produce one pound of spice. It also must be handpicked because it is so delicate. Only the stigmas of the flower are used as the spice (these are the long red parts of the flower). Saffron has a very distinct, bold flavor which makes it popular in many food dishes across many different cultures exclusively among Iranians. Besides, saffron is used as the main ingredient of saffron drinks, dessert, and ice-cream. In addition, saffron can be used as a medicinal remedy for ailments like Alzheimer’s disease and depression. Also, it is proven that using 50-milligram saffron daily decreases cancer cell growth and for the women which suffer from Premenstrual syndrome (PMS) using saffron is helpful to control the effects.

Saffron is obtained by removing stigmas from other parts of the saffron flower and is dried in order to be packed then. During the drying process, saffron loses 20% of its weight. Afterward, dried saffron can be crushed in order to be solved in water or other solvents, and then the solution is directly used as an ingredient in different food and drinks. There are several characteristics that define the quality of saffron. The determinant feature is the farm and ambient status in which the saffron flower is cultivated. Owing to the fact that the East of Iran owns all appropriate situations for saffron growth 90% of the total saffron in the world is produced in this region. The best type of saffron is harvested in a city naming Ghaen which is renowned as Saffron City. According to the mentioned fact

we supply 100% of PERSIAN ELIXIR saffron from Ghaen.

Sargol type is the traditionally dried saffron, while Negin type is a specifically dried type with larger threads. Also, saffron powder is simply the crushed saffron threads which is semi-prepared to facilitate consumption for end-users.
Furthermore, it worth to mention that saffron products fall into three types namely:

Etymology of Saffron

It immediately stems from the Latin word safranum via the 12th-century Old French term. The French was borrowed from Arabic زَعْفَرَان (za’farān), and ultimately from Persian word “zarparan” which literally means “yellow stigmas”. The Latin form safranum is also the source of the Catalan safrà, Italian , but Portuguese açafrão, and Spanish azafrán come from the Arabic az-zaferán.

These are some of Saffron Health Benefits

Frequently Asked Questions

IRAN IS CONSIDERED TO BE THE LARGEST PRODUCER OF SAFFRON IN THE WORLD ACCOUNTING TO 94% OF THE TOTAL PRODUCTION.
SAFFRON QUALITY IS DETERMINED BY ITS ABILITY TO SATURATE A SPECIFIC QUANTITY OF WATER WITH ITS YELLOW-RED DYE. IN THE LABORATORY, A PHOTOSPECTOMETRY TEST IS PERFORMED TO DETERMINE THIS COLORING STRENGTH (110 TO 250+). THIS TEST SPECIFICALLY LOOKS AT CROCIN (COLOR), AND THIS ULTIMATELY DETERMINES PICROCROCIN (TASTE) AND SAFRANAL (SMELL). THIS INTERNATIONAL TEST DETERMINES QUALITY AS THE HIGHER THE SCORE, THE BETTER THE SPICE QUALITY. WE PRODUCE 3 GRADES OF SAFFRON INCLUDING SUPER NEGIN, NEGIN AND SARGOL AND THE COLOR STRENGTH OF OUR GRADES ARE 277, 272 AND 250.
LESSER QUALITY SAFFRON IS A MIXTURE OF ORANGE, RED, WHITE AND YELLOW MATERIAL. THE SMELL IS MUSTY AND THE TEXTURE SPONGY DUE TO IMPROPER DRYING AT HARVESTING. ULTIMATELY, ONE WILL KNOW WHEN THEY ACTUALLY TRY IT.
PLACE THE SAFFRON AND SUGAR OR SALT IN TO A PESTLE AND MORTAR AND GRIND TO A FINE POWDER. OR TO BE SPECIFIC, PLACE IT IN THE MORTAR AND GRIND IT WITH THE PESTLE! ADD THE HOT WATER AND LEAVE TO SOAK FOR 15 – 20 MINUTES.
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