Saffron

Saffron  ,with scientific name of Crocus satirus, is most expensive plant in the earth. It is one of the most valuable Iranian plants that attracts all the world with its unique color & flavor and also delicious taste.With happiness effects, dedicates beauty & softness to the skin.

Other magical description is going to conquering the different national hearts.

The available oldest documents about use of saffron return to Persian kings (Hakhamaneshian period).we have taken this chance that Hakhamaneshian have engraved the long list topics of the uses materials (kind & description) on admiralty metal pine.Saffron is grassy, several years, stem less, bulbous,(its bulb is corm) & have brown cover. Bulb saffron includes of a hill stem limited in savvier leaves indicated with a short & fleshly subterranean stem.

 Every bulb depend on irrigation or after the time of flowering products 6 to 9 thin grass like leaves. from each corm grow one or two  purple colored flower & 3 petals, 3sepals and 3 stamens, and a pistil situated in the center part that consist of a single ovary. The style rising from the pistil is thin and light yellow and ends to a 20-30 mm thickness, bright red & triple same division stigma. Edible part of saffron has red stigma which is highly voluble.

Saffron Is triploid sexually plant so reproduces by bulb without seed.

Chemical components:

It consists of different chemical components such as : carbohydrates, mineral substance, mocilage, vitamins(esp Riboflavin, Thiamin)

Color seeds of saffron includes croicin, anthocyanin, carotene, Lycopene ,zeaxanthin ,an terpenic aromatic flavor as saffranal, pikrocrosin. 

Color of saffron:

Saffron color : the main factor of color  is crocin. (C₄₄ H₆₄ O₂₄)

Crocin one of the several limited carotenoid in environment that solve in water easily. In comparison, this solubility as a colorant factor is one of the reason for wider application in food & neutrinos industry. This substance was first discovered by Solomon and Carrar in crystal form. These scientist have done much of researches on the structure of crocin

Taste of saffron:

A glucose known as picrocrocin (C₁₆ H₂₆ O₇) is the major factor for the bitter taste of saffron. This bitter substance can undergo crystallization through using acid hydrolysis that results to production of a glucose and aldehyde as Safranal.

 Aromatic components of saffron:

Saffron has a aroma with strong scent which causes by presence of volatile oils and certain essences.Safranal is the major  aromatic substance which makes up sixty percent of volatile components structure of saffron which it exists as a non-volatile picrocrocin In fresh saffron, it will broken down in two volatile aldehydes of free safranal with heat and time.

Food & neutrinos effects:

Today because of intention of using natural additives instead of chemical & synthetic in food industry, usage of saffron is increasing everyday.

In different food factories saffron is used for processing of sausages & margarine.Saffron is essential part of food mixture such as soup, sea foods, Rice, chicken dishes,… also its used  in providing the dessert of drinks.   Arabs &Indians use it in preparing various dishes and a special kind of tea.

Different advantages saffron attracts researchers, medical departments and diagnosis companies.Researches show that saffron will be one of the most important of substitute for chemical material in near future.

We can point to some usages as bellow-helps to digestion, strengthens the stomach and its anti-tympanites :

-activates the sexual desire.
- calmative, especially for colicky pains gingivitis.
- fights tumors and elimination of free radicals (thus reacting against cancerous cells) .
- euphoriant and alleviates neuralgia, is a tranquilizer, cures insomnia, strengthens memory power, improve concentration, reacts against spasm, fights depression, the Alzheimer’s and Parkinson’s diseases. &controls blood pressure disorders.

Planted ground:

Iran is the biggest producer of saffron and because of the variety of climates, its agricultural products have the best quality. The great amount of processed saffron export to different parts of world such as UAE,

Spain, Turkmenistan, France, Italy while they mostly re-export Iranian saffron again. In recent decay the number of Iran saffron customers has increased rapidly and its exported to forty three countries in 2001.

Different marketable saffron:

 Keeping:

Saffron should keeping in hygiene place with suitable temperature& humidity and keeping away of light. The temperature shouldn't be more than 20 c◦

Saffron Season availability:
saffron is available at all the year but taking of product is distinguished as below:

Mar О / Apr О / May  /   Jun  О /  Jul О / Aug О
       Sep О / Oct ●/  Nov ●/   Dec О/   Jan О /  Feb О      

Use method:
a few amount of saffron subbed & solve in the little hot water like you are making tea you could easily use it.

Large packing is in packets or cartons with 500gr &1Kg weights. Smaller packages are excellent packs with classification in 1-50gr weights consisted of two forms Supper Poushali & Sargol saffron therein.

Saffron Tea is made of Tea and Saffron both which both of them are from perfect farms of Iran , saffron with its specific color and unique flavor support Iranian well-known tea.

The saffron tea because of the saffron is so expensive so we offer the teabag packaging model for market.

Great taste and high smell together excellent color.
Good for enjoinment and relaxing. Just drink one cup when you fill weariness.

Standards & Certificates

STANDARDS & certification  :

Product Availability

SAFFRON TEA AVAILABILITY PERIOD:

KEEPING OF TEA SAFFRON:

Keep it in Dry place and away of Sun light.