Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be as a seasoning and coloring agent in food and many other uses.
- Negin
is sargol part of the saffron attached together from a cluster - Poushal
consist of red stigma with 1 to 3 mm of yellow style. In comparison with the Dasteh, Poushal has more relative content of stigma. The root part of the thread is known as Konj or white Saffron in Iran. Konj is not a kind of saffron types but is considered due to its beautiful color and appearance.
- Sargol
(Coupe) which means the top of the flower is the most valuable part of the saffron, which is all red - Dasteh
(Bunch) is the main and basic saffron types and is achieved by putting all part of saffron strands over each other and drying them. Normally length of style is about 3 to 5 mm and the stigma can be shorter or longer which determines the product quality
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Packaging
- Bulk
- Less than 10 gr
- 10-20 gr
- Upon Request
Transportation
- Land
- Air
Application
- Medical Use:
- Fighting depressiona
- Alzheimer’s medicine
- Blood disorder regulation
- Industrial Use:
Despite its high cost, saffron has been used as a fabric dye, particularly in China and India. It is also been used in perfumery industry.
- Cooking Use:
Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron.