As a spice, saffron is known for what it does to energize dishes with a pungent, earthy essence.
For thousands of years, saffron has held the title of world’s most valuable spice. Saffron threads are renowned for their unique, pungent flavor and difficulty of production. Our Iranian pure saffron is the highest quality available in the market.
Saffron, Crocus Sativus Linnaeus, is a genus in the family Iridaceae and has been used for thousands of years as a seasoning, fragrance, dye, and medicine. The stigmas of the flower are harvested and processed by hand which is very labor-intensive and the reason why Saffron is considered the world’s most expensive spice.
Its exact origin is in ancient Persia (modern-day Iran) specifically in Isfahan and Khorasan.
Currently, Iran is the world’s biggest producer, the highest record of Iran’s production is about 90% of the worldwide production which is equivalent to 250 tons.
Saffron’s color comes from carotenoid pigments, mostly the bright orange-yellow, water-soluble crocin. Each saffron thread measures 2.5 ~ 4 cm.
Saffron is called za-faran (Persian/Arabic), fan huang hua (Mandarin), safran (French and German), zaaffran/kesar (Hindi), safuran (Japanese), acafrao (Portuguese), shafran (Russian) and azafran (Spanish).
About the top quality saffron which can be obtained from the flowers, the numbers are a little staggering. With only 3 stigmas per saffron flower, it takes over 100 flowers (or 300 stigmas) to produce just one gram of top grade saffron.
The saffron crocus blooms in the fall, producing fragrant, purple flowers 2.5 to 5 centimeters long. The flower produces three stigmas of saffron (sometimes called filaments), the three stigmas are attached to a white slender style, which, when dried, turns a pale yellow.
The harvesting of saffron takes place from October to the end of November. The rose of saffron blooms at dawn and once opened should be picked the same day because once the flower opens it withers quickly and the stigmas lose their optimum aroma and color. This is why experienced saffron farms typically harvest the flowers between dawn and 10 a.m. Once the flowers are picked, the stigmas or threads are carefully separated from the rest of the flower. The stigmas are then dried overheat to remove moisture and lock in the highest quality saffron (aroma, color, and flavor) possible.
|Serving Size: 2 gr.|
Amt. Per Serving
% Daily Value *
|Calories From Fat|
✽ Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
We have different types of saffron depending on the quality, the stigma length, the shape, etc. All the types come in the following.
Our available packagings are as below table, but Chitra Trade Aryan co. will be glad to make custom packagings as per customers’ order.
We also can offer different kinds os boxes for the packaging. The best way to know the packagings better, is to send us your inquiry.