Iran is one of the largest quality exporters of saffron in the world. This product is known as red gold …
In this article, we are going to introduce the major saffron producing cities in Iran, then introduce the types of saffron, as well as the history of this product, how it is harvested and its properties and nutrition, and answer some of your questions... If you are also looking to buy this valuable product, our contact number is written for better guidance …
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About Persain Saffron
Iran is the world’s leading producer of saffron, and Ghayen, as Iran’s red gold capital, has a global brand of saffron.
The plant was originally cultivated in Khorasan Razavi province and Southern Khorasan province, but was later cultivated elsewhere in Iran. The most important cultivation city of saffron in Iran is Ghayen and Torbat Heydariyeh. The highest quality saffron is also grown in this areas. Due to its great value, this plant is known as red gold and is the main income of the people in Khorasan cities.
Saffron is a plant that grows up to 30 cm high.
Saffron can grow in harsh biological conditions. Also because of its warm nature it can withstand a great deal of cold weather, saffron onions continue to grow at a negative temperature of 40 degrees Celsius. The plant only needs water in the beginning of November and it is sufficient for rain and snow until the first spring. Saffron is a plant that is not cost-effective in terms of transportation and is affordable. Saffron onion in cold regions with much rainfall is much better than in tropical regions, and one of the main reasons for distinguishing high quality saffron from inferior saffron is the climate and climate of the region, the colder the region, the higher the yield and quality of saffron.
Saffron has medicinal properties, and its most important characteristic is the joy that it is a drug against depression and used as a natural and herbal soothing drug. It is also used to flavor and color foods.
Did you know Iran is the largest exporter of saffron in the world?
According to the latest global statistics in 2018, the total value of saffron exports is $ 218 billion, of which about 18.4 percent is China’s, 14.5 percent is India’s, and despite being Iran’s largest producer of red gold in the world, Some challenges, such Lack of proper packaging, crude sales, lack of brand, and lack of attention by government officials to the agricultural sector have led to the allocation of only 11.5 percent of total saffron exports to Iran.
Types Of Saffron:
Negin saffron (Negin Pushal – Super Negin) is the most expensive type of saffron and has the highest coloring ability (between 230 and 270 units).
Production and sales of Negin saffron, due to the time-consuming and costly process and more work required to process it, are usually downward in different years.
Sargol saffron is actually what is in most people’s minds of saffron. In this type, the style part (root) is completely eliminated and the red stigmas separately form pure saffron.
After Negin saffron, the coloring power of Sargol saffron is the most common (210 to 260 units)
Sargol saffron is more common than other varieties.
Grade 1, Grade 2 and Grade 3 Saffron is classified as pushal saffron.
Some people are more likely to trust this type of saffron because of the reduced likelihood of fraud.
The coloring power of this type of saffron will depend on its quality, about 170 to 250 units.
Bunch saffron is the main type of saffron that comes from stacking and drying a whole string of saffron.
bunch saffron is called grade 4 saffron.
The coloring power of saffron is between 120 and 150 units.
By separating the Sargol saffron from the bunch, the root part remains in Iran called white or corn saffron. In Europe this area is known as White or Style. Konj Saffron is not included in the category of saffron varieties, but due to its beautiful color and appearance and not cheating.
Use of saffron in Iranian food
Sonati ice cream (Bastani Sonati): Very tasty ice cream with cream or iranian pistachio.
History of saffron
Saffron (the original Persian name: Zarparan [flower with its feathers like gold]) and its use by humans has been around for 3500 years. The origins and origins of saffron are native to Southwest Asia. And then it was first cultivated in Greece.
In the Achaemenid period, saffron was used to decorate bread pollen and flavor the food. According to Dariusz Shah’s history, you rub your body with aromatic oil, a blend of sunflower oil cooked in lime peel and made with saffron and date wine. At the time the Parthians sent Iranian saffron to Greece and Rome, and later China became one of Iran’s saffron customers. In the Sassanid period, saffron planting was also common in Qom and Boon and their crop quality became known.
Saffron Calories & Nutritional Value of Saffron
Amount in 100 grams
310 kcal energy (calories)
Carbohydrate 65.37 g
protein 11.43 g
fat 5.85 g
Water 11.90 g
Fiber 3.90 g
Sugar 0.00 g
Cholesterol 0.00 mg
Dried saffron vitamins, vitamin spices in 100 grams
Vitamin A 27.00 micrograms
Vitamin D 0.00 µg
Vitamin E 0.00 mg
Vitamin K 0.00 µg
Vitamin C 80.80 mg
Thiamine (B1) 0.12 mg
Riboflavin (B2) 0.27 mg
Niacin (B3) 1.46 mg
Choline (B4) 0.00 mg
Pantothenic acid (B5) 0.00 mg
Vitamin B6 1.01 mg
Folate (B9) 93.00 micrograms
Vitamin B12 0.00 mg
Dried saffron minerals, mineral spice in 100 grams
Calcium 111.00 mg
Iron 11.10 mg
Magnesium 264.00 mg
Phosphorus 252.00 mg
Potassium 1724.00 mg
Sodium 148.00 mg
On 1.09 mg
Copper 0.33 mg
Mn 28.41 mg
Selenium 5.60 micrograms
Harvesting and Cultivation Saffron
It grows well in areas with subtropical or mild winters, hot and dry summers. Saffron withstands the cold as it grows in autumn, winter and early spring. Saffron is not suitable for irrigation and rainfall during sleep or rest, and it causes saffron onions to disappear.
Lands that are sunny and exposed to cold winds and without trees are suitable for saffron growth. Saffron does not grow well in soil that has no calcareous or organic matter and therefore does not produce a good crop.
Saffron harvest starts around mid-October and lasts up to a month. The beginning of saffron harvesting depends on the air temperature. The saffron harvesting stage involves picking flowers and removing stigmas from the flower. The shelf life of flowers is 3 to 4 days and will disappear if not harvested in time. Also, if the flowers are exposed to hot air, wind, and sunlight for a long time, the color and aroma of the flowers will decrease and the saffron quality will decrease.