Saffron
The amazing properties of SAFFRON
Saffron with scientific name of Crocus sativus is the most expensive spice in the world. To harvest one kilogram of Saffron stigma, about 200,000 Saffron flowers are needed. Iran, as the largest Saffron producer in the world, annually produces about 250 tons of premium Saffron. Unfortunately, more than 85 percent of this Saffron is exported to other countries as a raw material with no any added value. The consumption of Saffron in Iran has a long history and it is one of the principle ingredients of our traditional medicine. It has been used for centuries for its anti-depressant activity, anti-inflammatory and pain relieving effects, aphrodisiac properties and ability to regulate menstruation. Saffron has been used in Iranian traditional cuisine due to Its delicate aroma, taste and color as the spice of Emperors. The active ingredients of Saffron, which produce its Characteristic aroma, taste and color, all have therapeutic properties and are respectively safranal, picrocrocin and crocin.