Farm To Table
Story of Persian Saffron
Farming Saffron
Saffron, scientifically known as
*Crocus sativus*, is a perennial herbaceous plant that thrives in cold climates and is low-maintenance in terms of nutrient requirements. This unique flower enters a dormant phase during spring and summer, allowing its bulbs to rest. Saffron bulbs are planted either manually or mechanically in fields, where they naturally propagate underground, increasing the number of bulbs each year.
Best Saffron Farms
Ideal saffron cultivation occurs in regions with heavy snowfall in winter and hot, dry summers. The saffron flowers bloom early in the morning, and harvesting takes place promptly to ensure the highest quality of crocin (color), picrocrocin (taste), and safranal (aroma). The saffron fields of Khorasan in Iran are renowned for producing some of the finest saffron globally.
Harvesting Saffron
After planting, local workers harvest the saffron flowers from dawn until noon. The flowers are carefully placed in special containers and transported to refrigerated vehicles. Once at processing facilities, the stigmas are separated based on their visual characteristics, producing various grades such as Negin, Pushal,
Producing Saffron
The drying process occurs in equipped workshops, using natural or press-drying methods. Dried saffron is then packaged in special covers that prevent contamination and maintain freshness. Proper storage conditions are maintained to ensure product quality.
Our Goal
Our commitment is to enhance saffron production using modern, mechanized methods while preserving soil fertility and avoiding chemical use. With our high-quality saffron, customers can enjoy the rich flavors and aromas that this exquisite spice offers.
Persian Saffron