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Main Iranian Saffron

Saffron is the dried yellow stigmas from a small purple crocus. Each flower provides only three stigmas, which must be carefully hand-picked and then dried, an extremely labor-intensive process. It takes 225,000 stigmas to make one pound of saffron, making saffron the most expensive spice in the world. Fortunately, a little saffron goes a long way as a colorant and flavoring for cheeses, pastry, rice and seafood. Saffron is used in spice blends for paella, curry, kheer and bouillabaisse. Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. Saffron is native to the Mediterranean, and many imported saffron comes from Iran.

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