Maybe you have never known that ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, where in the northeast of Iran with ideal soil and climate conditions for the crop. Saffron takes a lot of labor to produce, is a very small part of the plant Crocus Sativus Lineas and everything about Persian Saffron is really interesting.

Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.

The next step in this process is to gently toast the stigmas in a controlled situation to dry them before they are tested, sorted, packed, and sealed, ensuring that the full, unique, and exquisite flavor, aroma, and color of this “ unique plant” reaches the consumer.


 Moisture decreases the flavor, the aroma and the shelf-life

Flower waste

floral waste consists of the parts of the saffron flower which contain none of saffron’s properties



Tins: 0.5g | 1g | 2g | 3g | 4g | 5g

Glass jar: 2g | 7g | 20g

Bulk: 250 |500g | 1kg


compound that gives color to saffron and is used as an indicator of its quality

The higher the number is: the more color, flavor, and aroma will bring to your dishes and higher health benefits for your body.

A high level also indicates the date of the harvest: a last crop holds higher values as saffron qualities diminish significantly after 2 years of its harvest.




the compound responsible for the aroma is an effective anticonvulsant and antidepressant and shows high antioxidant activity (cytotoxicity against cancer cells)