SAFFRON is the world’s most valuable spice because of its unique properties and because of all the labor that goes into producing it ( more than 170000 flowers make just one kilogram) and Its name given to the three dried red colored stigmas and part of the white style to which they are attached of crocus sativus Linnaeus, which flowers just once a year.
The main characteristics of saffron are: PICROCROCINE (BITTERNESS), SAFRANAL (FLAVOR), CROCINE (COLOR).
Saffron is the dried stigma (red part of the pistil) of Crocus Sativus Linnaeus.

IRANIAN SAFFRON

Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop.

Persian saffron is a natural spice also called Red Gold. It is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength

Our Persian Saffron is made up of all red stigmas which have been professionally cut and separated from the style by hand, making sure there is absolute no break or damage to the saffron threads. Even many of saffron that are distributed with label of other countries are from Iran. saffron in Iran goes back 3000 years and still has its own power. saffron is known as the red gold of desert because its origin is Iran’s deserts.

Negin SAFFRON

Although Persian Sargol is considered as the premium saffron, there is another variation of Sargol Saffron. If three stigma threads are attached together and form a cluster, this type of saffron is called Negin. Since production of Negin saffron is an extremely delicate and precise manual skill, it is the most expensive type of saffron and very limited to offer. The ISO reading of Negin is usually more than 270.

Sargol (All Red)

This grade consists of ONLY dark red stigma tips and has the highest quality compared to the other types. Sargol saffron is the pure saffron with no broken stand and has the ISO reading of 260-270. Due to accumulation of saffron`s active components in stimas, Persian Sargol has a very strong arom and rich coloring capacity.

Pushal (Mancha)

Pushal saffron is the stigma part of the plant attached to a 1-3 mm style end. According to ISO 3632 system, this type falls into grade II category that has a color reading of up to 250. Although Pushal does not have Sargol`s pure texture and premium quality, but some consumers prefer to purchase Iranian Pushal to be assured of saffron validity and authenticity.

Style saffron (konj in Persian)

It is the yellow or white parts of saffron threads which are separated from Red-colored stigma. In fact, this part of saffron thread cannot de defined as pure saffron. It does not contain the dye, crocin that gives food a rich golden color. It is mostly applied for medicinal usages.