Taste the Persian Legacy
Cultivation/Passion/Sustainable/Natural
Discover a legacy passionately crafted for centuries
Saffron Story
Use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations.
Saffron, a spice derived from the dried stigmas of the saffron crocus , has through history remained among the world’s most costly substances. With its bitter taste, fragrance, the Apo carotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine.
The cultivation of saffron in the Americas was begun by members of the Schwenkfelder Church in Pennsylvania. In recent decades’ cultivation has spread to New Zealand, Tasmania, and California. Iran (Persia) has accounted for around 90–93 percent of recent annual world production and thereby dominates the export market on a by-quantity basis.
Iran is by far the world’s most important producer with production of 430 tons in 2019 and much of the Iranian crop was bound for export. The main production areas is the Khorasan Province.
The high cost of saffron is due to the difficulty of manually extracting large numbers of minute stigmas, which are the only part of the crocus with the desired aroma and flavor
By estimate some 75,000 flowers are needed to produce one pound of dry saffron.
Since so many crocus flowers are needed to yield even derisory quantities of dry saffron, the harvest can be a frenetic affair entailing about forty hours of intense labor.
thousands of growers must work continuously in relays over the span of one or two weeks throughout both day and night.
These are the reasons that Saffron is somewhat renowned for sometimes costing more per weight than gold.
Saffron use is projected to increase worldwide particularly as a cosmetic and pharmaceutical ingredient in hair care products and dietary supplements. Its common use as an alternative to artificial colorings in ethnic cooking and textiles have further boosted projected sales for the spice.
Also here are 11 impressive health benefits of saffron:
Saffron is rich in plant compounds that act as antioxidants, such as Crocin, Crocetin, Safranal, and Kaempferol. Antioxidants help protect your cells against
oxidative stress.
Saffron is nicknamed the “sunshine spice” and may help treat symptoms of mild-to-moderate depression.
Properties
Saffron is high in antioxidants, which may help kill cancer cells while leaving normal cells unharmed.
eating and smelling saffron appears to help treat PMS symptoms, such as
irritability, headaches, cravings, pain, and anxiety.
may have aphrodisiac properties for both men and women and may especially help those taking antidepressants.
Usage of Saffron has been shown to reduce snacking and curb your appetite. In turn, these behaviors may help you lose weight.
- May reduce heart disease risk
test-tube studies indicate that saffron’s antioxidant properties may
lower blood cholesterol and prevent blood vessels and arteries from
clogging.
- May lower blood sugar levels:
Saffron may lower blood sugar levels and raise
insulin sensitivity — as seen in test-tube studies and mice with diabetes
- May improve eyesight in adults
with age-related macular degeneration (AMD):
Saffron appears to improve eyesight in adults with AMD and protect against free radical damage, which is linked to AMD
- May improve memory in adults with Alzheimer’s
disease:
Saffron’s antioxidant properties may improve cognition in adults with
Alzheimer’s disease
- Easy to Add to Your Diet
Saffron has a subtle taste and aroma, which makes it easy to add to your diet. It pairs well with savory dishes and should be soaked in hot water to give a deeper flavor. Alternatively, you can purchase saffron in supplement form to reap its benefits.
Organic.
Most share of saffron production in Iran is obtained from small fields with family cooperation and using local environmentally friendly inputs and technologies. As organic farming is a comprehensive production system that focuses on the quantitative and qualitative aspects of agricultural product during the production cycle (from farm to fork), accordingly and honestly a considerable part of saffron produced in Iran is close to the principles of organic farming, but in terms of rules and standards related to this production system, it is considered only as a quasi-organic product. However obviously produced Saffron in Iran has the best quality in the world because process of the production is as same as the ancient production process and maintains such quality for such a long time.
Why trust in Persian Traders Association?
Because since 2001 PTA has more than 1800 members all round of Iran dealing a large number of products and business activities and about 20 of them are most reputable Saffron producers in Iran. So, such number of reputable members guarantees that we dominate to Iran’s Saffron market and are able to choose the best quality of produced Saffron for export to Canada.
Finally, IF YOU WANT TO GET THE BEST QUALITY SAFFRON, JUST CONTACT OUR ASSOCIATION. WE PROVIDE THE TOPQUALITY PERSIAN SAFFRON AS PER YOUR CHOICE.