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Welcome To Mahdi Rafati Trading Company |
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Saffron known as “Health Flower”, “King of Spices” and “Red Gold” is the most precious and ancient heritages of Persian Empire which originates from Alvand Mountains. The cultivation of this plant returns to many years before birth of Christ and develops in low-raining areas with cold winters and hot summers. Also in some ancient civilizations like Greece, Egypt and Italy this plant is common among people. More than 90% of saffron in the world is produced in Iran from which about 95% of total quantity is produced in Southern Khorasan province.
Saffron is one of the oldest and certainly amongst the world's most expensive spices. It is a dried stigma of crocus sativus flowers, a small perennial plant, which grows 10 to 30 cm in height. Each flower consists of three stigmas (female part) and two male parts (stamen) also called the style. The stigma has a silky thread like appearance with a dark red color at the top and yellow at the bottom of the stigma. A bitter taste characterizes saffron. The flavor, aroma and coloring properties come from the red part of the stigma.
Iran is the single largest producer of saffron, which is called the Iranian or Persian Saffron with 200MT to 250MT production per year. Iranian saffron is much more known in the world for its excellent, pleasant aroma and high coloring capabilities. It has traditionally been grown in the northeastern region of Iran, known as Khorasan. This place has ideal soil and climatic condition for the crocus crop.
Iranian Saffron is available in different grades depending upon the part of the flower and the way it is dried. While, the best grade saffron is categorised as Nagin (All red), other grades include Sargol, Pushal (Mancha) and Daste (Bunches). The Sargol grade of saffron consists of only bright red stigma, which have distinct aroma, flavor and coloring characteristics.
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