[SAF-ruhn] It's no wonder that saffron-the yellow-orange stigmas from a small purple crocus (Crocus sativus)-is the world's most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried-an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it's so pricey), a little saffron goes a long way. It's integral to hundreds of dishes like bouillabaisse, risotto Milanese and paella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigmas). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months. See also spicesSaffron is harvested by drying the orange stigma of the Crocus sativus flower over fire. Over 200,000 crocus stigmas must be harvested to produce one pound of saffron. This volume makes the herb extremely expensive, and it is often cut with other substances of a similar color (e.g., marigold) to keep the price down.Because saffron is frequently used as a spice to flavor a variety of dishes, particularly in Mediterranean recipes, it can often be purchased by mail order and at gourmet food stores as well as at health food stores. The herb is usually sold in either powdered form or in its original threadlike stigma form. Saffron can cost as much to $10.00 per gram.For medicinal purposes, saffron can be taken by mouth in powder, tincture, or liquid form. To make a liquid saffron decoction, mix 6–10 stigmas or strands of saffron in one cup of cold water, bring the mixture to a boil, and then let it simmer. The saffron is then strained out of the decoction, which can be drunk either hot or cold. An average recommended dose of saffron decoction is 1/2–1 cup daily.Saffron should be stored in an airtight container in a cool location away from bright light to maintain its potency. The herb can be frozen. Properly stored saffron can be used for up to two years. A good measure of the herb's freshness and potency is its odor. If the saffron does not have a noticeable pungent smell, it is probably past its peak.

Ninety-five percent of the world’s saffron comes from Iran . It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran, with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in the Zagros Mountains area since the “Mede” era.
Saffron, which takes a lot of labor to produce, is actually a very small part of the plant Crocus sativus Lineas and everything about it is really interesting.

World Production of Saffron, crop year 2003-2004

Besides three properties that make it very valuable in cooking i.e.coloring ,flavour and aroma ,recent scientific studies has shown that saffron has very medicinal and functional properties such as :
1- It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.
2 - An excellent stomach ailment and an antispasmodic ,helps digestion and increase appetite.
3 - it is anti depression and relieves nervous tensions.
4- Saffron can remove the morning hang - over it is caused by alcoholic drinks.
We supply saffron ,Both sargool and pooshali, in extremely nice design packs and using the most advanced techniques to ensure the quality and purity of the product .Cook with Red Gold of Iran and enjoy its excellent flavour.