Iran is responsible for around 90–93% of global production, and much of their produce is exported. A few of Iran’s drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production.

there are four kinds of saffron that we list it:

  • Super Negin
  • Negin
  • Sargol
  • Pooshal

For more information please feel free to contact us.

Saffron is commonly used in cooking. A pinch of the spice can be added to soups, stews, risotto and rice dishes, as well as to any tomato-based sauce. Saffron is considered an especially good addition to seafood dishes, such as paella and bouillabaisse. Saffron which is also known as Red flower is used as a natural coloring & aromatic in foods, pastries, beverages, pharmaceutical, etc.

In order to preserve the fragrance, saffron should not be cooked for long. It is best to soak the threads in warm water for a few minutes and add them to the dish with the liquid when it is almost finished cooking. An even more intense color can be obtained if the saffron threads are freshly ground.

Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value, while other micronutrients have negligible content (table). One limited meta-analysis concluded that saffron supplementation improved symptoms in people with major depressive disorders. Another review of preliminary human research indicated that it may have effects on mild to moderate depression. Medical searches proved that consuming of 3 grams saffron every month is caused refreshing mentally and physically.

Here are some of impressive health benefits of saffron.

  • A Powerful Antioxidant
  • May Improve Mood and Treat Depressive Symptoms
  • May Have Cancer-Fighting Properties
  • May Reduce PMS Symptoms
  • May Act as an Aphrodisiac
  • May Reduce Appetite and Aid Weight Loss
  • Other Potential Health Benefits
  • Easy to Add to Your Diet

Saffron Products: