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We are directly producing organic saffron in Iran. Our organic Negin and Sargol saffron have highest quality in terms of colour, flavour and aroma. The analysis of our saffron shows  high content of crocin, crocetinsafranal, and picrocrocin. These proactive components determine the quality. The colour of saffron depends on carotenoid compounds such as crocin and crocetin. Flavour and bitter taste of saffron mainly come from safranal and picrocrocin respectively. Those components have many different therapeutic effects.




The best saffron is composed of the whole stigma without style. The style connects the lower ovary to the upper stigma. The style has little colour and flavour compared to the stigma. The different types of saffron are Negin, Sargol, Dasteh (Dokhtar pich), Pushal and white saffron (style saffron with cheapest price).

We can offer organic and conventional saffron in different qualities all year round. For more information, please contact us.

Saffron (Crocus sativus) is used as spice, food colouring, flavour, in drinks, syrups, and medicine. Saffron is the most expensive spice in the world. Approximately 75,000 blossoms or 220,000 hand-picked stigmas are required to make one kg of saffron, which explains why it is that expensive. All production steps of saffron are done by hand, from picking each flower to the separation of the 3 stigmas from the style. This work needs great care.

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