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
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.