Saffron and Iran are uniquely linked together. Iran harvests about 80% of the world’s production of saffron. Despite its small size, this spice is quite expensive, and is suitable for many applications.
Persian saffron is a natural spice also called Red Gold. It is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength.
The scientific name for saffron is crocus sativus. It is both a bulbous and herbal plant. The lifespan of the saffron plant is 7 to 10 years
brown bulb of the saffron plant belongs to the corm family. Each bulb grows into 6 to 9 thin, herbal leaves. In the autumn, one or two pink or purple colored flowers bloom from each corm. The pistil of the saffron flower is in the center and contains the ovary and the thin, yellow style growing inside. Saffron flowers have bright, red stigmas that are 20 to 30 mm in length. The stigma is the edible and commercial part of saffron. The stigma has many chemical components, such as:
carbohydrates, minerals, vitamins, pigment (especially crocin), essence (especially safranal) and flavorings (especially picrocin).