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 Saffron is one of the most dried and expensive spices of ancient Iran.

Saffron is a precious spice that adds an exquisite flavour and color to food. Saffron is the dried stigmas of flower Crocus Sativus Linnaeus. It takes about 170,000 flowers to produce 1 Kg. of red saffron. Stigmas are separated from the freshly harvested flowers by hand and ready to dry. Stigmas are separated from the freshly harvested by hand and ready to dry. Stigmas maybe isolated or joined in twos or threes at the end of portion of the style that is white/yellow is color.

The Flower of Health

Since the remote past, physicians and chemists to the appreciated qualities of saffron have paid special interest and, nowadays, the modern science has proved and confirmed the same. The schilarating property of saffron is well known. It has hot nature fortifies and reinforces the virility. Digestion is facilitated by saffron, which animate the senses and make the face become more vivacious.

It has alleviating effects on superficial nerves and is used to relieve cough and toothache. Persia saffron is heir of some generation experience about production and merchant of saffron in part of Khorasan, Iran. These experiences transferred generation by generation from our grand fathers, are now joined with co-operation of great experts and specialist of food science and daily knowledge.

 Main Varieties

Croucus, Satirus and Linnaeus.

 Nutritional Values

It has good essence and crocine pigments, which help digestion of foods.

 Form of Consumption

Its flavour and color are used in cooking, soft drink, confectionary and pharmaceutical industries.

Industrial & Medicinal Uses

It is used as medicine for treating nervous diseases, and brain stimulations and as raw material in paint industry as well.

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