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Sargol saffron

Sargol saffron azafran
Pushal saffron azafron
All red saffron zafrano
Roase of saffron sufuran

Iranian uses saffron from old time

Iranian uses saffron in many foods

Iran saffron exporter has a team.

The way of saffron production is secret for many years in Iran
Indian uses saffron in food

Italian uses saffron in rice

Swiss uses saffron in rice
sargol or all red is coming from stigma without style

Iran has no competitor in saffron production

Iran has no competitor in saffron manufacture

Iran has no competitor in saffron export

We product all kind of saffron

We manufacture all kind of saffron

We export all kind of saffron iran product the best quality saffron
iran export the best quality saffron

Iran (Persian) use saffron to dish called Paella

Contact information

Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :

+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Negin sargol saffron (all red saffron)

Negin belongs to a new variety of saffron that is longer and thicker than common saffron.

Negin sargol saffron: This kind of saffron is pure and contains stigma without style like common sargol but this kind belong to new variety that longer and thicker than the common saffron. Coloring power is very high (above 250 USP), with no broken.
negin sargol saffron (all red saffron)

The suitable soil for saffron is loam plus with manure and saffron bulbs can be cultivated in mid May to mid September.

After cultivation saffron in one year it continues to flowers for 7 to 10 years. After planting, irrigation starts and it is between mid September and end of October.

Harvest of saffron is done in mid autumn. It is better to do harvest in the early morning. In this case probability of mechanical damage and contamination are reduced because the flowers are shut and the temperature is low. Then stigma with 2 to 4 mm of it's style is separated from the flower.

At least it's drying will do through some methods such as traditional Iranian procedure, Iran (Persian) procedure and industrial approach.

Welcome to Vanilla Saffron Imports
Saffron of the highest quality: Vanilla, Saffron Imports is a direct importer of the highest quality saffron, vanilla and other specialty foods for the professional chef, supermarket buyer and home cook
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Why is saffron so expensive?
Saffron it is not expensive because you use very little. Note that only our saffron will yield that many portions because it has 230/255 degrees of coloring strength. Because our saffron is so pure, we recommend that you use 1/3 to 1/2 less of our saffron.

Where is your saffron from?
extracts, mushrooms, morels, shiitake, cepes, best saffron, saffron recipes, buying saffron, high quality saffron, saffron dishes, Our Saffron is grown in Iran. In Iran, they cut out all the impurities (style) according to our specifications; this means to you, the consumer, that you will only get pure saffron (stigma).

The most precious and most expensive spice in the world: Saffron.
Today, the greatest saffron producing countries are Iran, Greece, Spain, Turkey, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

A miracle of nature with a distinctive aroma and a honey-like taste, Saffron is the world's most expensive and unique in its origin. Saffron is the dried stigmas of the flower crocus.
Saffron is a unique spice that is costly yet since so little is used in dishes you don't need to keep much on hand. I've read comments from people who felt it didn't added as much flavor as they thought it would, considering the cost. This is probably due to the quality of the saffron they purchased. True saffron comes from collecting the stigmas of crocus sativus. You can buy it as threads or as a powder. Often safflower is substituted, it's sometimes known as Mexican or American saffron, and the flavor is no where near the same though the color is similar. Saffron threads should have an orange tip. If not, they may be dyed, so avoid them. If you can find out a coloring strength of what you are buying, you'll want it to be at least 220, which is a good strength.
The bright red-orange threads you get when you buy saffron are actually the stigmas, or female portion, of the Saffron Crocus flowers. It takes hundreds of flowers to produce a commercially useful amount, which explains why saffron is so expensive. For the home gardener, however, two dozen Saffron Crocus will supply enough of the precious spice in the first year for a few memorable dishes.

Some useful information about saffron


History of saffron
Learn more about Iranian saffron
Iran’s saffron ambition
Saffron doesn’t grow on tree
Origin of saffron
Saffron color pureing
Product description
Saffron packaging
Growing and harvesting
Planting saffron crocus corm
saffron over wintering
Harvesting and using saffron
Chemical composition of saffron
Saffron color
Saffron coup or cut
Saffron crocus
Saffron soaking
Saffron storage
Kashmiri & Iranian saffron - a comparison
Medical use of saffron
Saffron cake
Saffron tea
Negin Sargol Saffron
Sargol Saffron (All red saffron)
Pushal Negin Saffron
Pushal Saffron (Mancha saffron)
Daste Saffron (Bunches Saffron)
Style Saffron
Saffron links
Iran saffron Persian saffron
Saffron FAQ

Iran saffron (Azafran Iran)

Saffron is the stigma of the fall flowering crocus. Peek inside most any flower, and you will see three threadlike filaments. These are stigma - but only in the saffron crocus are these stigma worth thousands of dollars per pound. Saffron is so valuable because it is a very labor intensive crop, and only 5-7 pounds of saffron can be produced from each acre of land. This makes saffron the most expensive spice by weight - it always has been - but by use saffron isn't that expensive, because a little goes a long way. A single gram of saffron easily translates into golden color and fragrant flavor in 10 recipes of saffron rice for four, several batches of bread, or a couple of big pots of paella.


Saffron Tree in Iran. Pure Iran Saffron. Pure Best Quality Saffron Directly sourced from Iran. There are only two or three places in the whole world where saffron grows. Iran has the proud privilege of being one of these places. There are two locations in Iran where saffron grows. One of these two places is Pampur. Pampur is a small town, which is 13 km from Srinagar. The saffron plant is very small and its flower is the only part which is seen above the ground. The blooming time of this flower is autumn. Saffron has a unique sweet smell and is used in dyeing and cooking.
The botanical name of Saffron is Crocus sativus. The purple colored flowers appear just above the ground and are a beautiful sight. The orange stigmas of the saffron plant are harvested as saffron and used as a flavoring and coloring agent in various recipes. Saffron is added to Kahwa - the traditional Saffron Tea drunk by people in Iran.
The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm golden orange color. The yellow stamens are also harvested, however they do not have the same aromatic and color properties of the stigmas. Pure saffron consists of only the orange-red stigmas of the saffron plant. Saffron is also believed to have many medicinal properties. Called Kesar in the rest of India, saffron is used as a flavoring agent in many food preparations, from rice dishes, such as biryani, to various sweets.
The reason saffron is the highest-priced of spices is because of the intensive hand labor required to cultivate and harvest it. It is the stigma of a small purple crocus flower; it takes about an acre of land and 75,000 flowers to yield one pound of saffron. Each flower blooms for only about one week of the year, during which the stigmas must be hand-picked and dried. Purest form of saffron which is used worldwide.

At Iran, we sell three different grades of Saffron:
Kashmir "Mogra Cream" Indian Saffron is the world's finest saffron. The dark red color and long perfect strands are as beautiful as they are colorful and flavorful. Kashmir saffron is awfully tough to obtain, which makes it higher in price, but Kashmir Mogra Cream Saffron is truly wonderful.
Iran (Persian) Coupé Saffron is the top grade of the Iran (Persian) Saffron crop. Extra hand labor is used to remove every bit of the yellow saffron style material, leaving 100% beautiful pure red saffron threads -hence the name: coupé means "to cut", as in cutting off all the yellow bits. Iran (Persian) Coupé Saffron is a truly excellent crop, especially nice for the traditional Iran (Persian) dishes.
Iran (Persian) Superior Saffron is the most widely available saffron and is a very good crop. Iran (Persian) Superior Saffron has a bit of the yellow style material left attached to some of the saffron stigmas (see photo), so it is not quite as strong as Iran (Persian) Coupé or Kashmir Indian Saffron.

Where to Buy Saffron
Most specialty food shops carry saffron, though if it has sat on the shelves for too long it may have lost flavor, so look for bright color. There are a number of places to purchase online, though we recommend purchasing through one of the reputable dealers associated with Amazon and their trusted and secure online ordering. Click here to shop for saffron.

Iran (Persian) saffron is known the world over for its excellent quality, it is the saffron that gives Spain's famous Paella Dishes their beautiful colour and flavour. (Visit the site below to see recipes for Iran (Persian) Paella.) To flavour any saffron dish try our rich full bodied Iran (Persian) saffron.


The Iran (Persian) Saffron is the best and most well known of the world, because it produces abundant yellow colour, special flavor and delicate fragrance. This brand new sealed package contains 5 Grams of superior quality pure Iran (Persian) Saffron.

Iran (Persian) saffron is the most famous saffron, noted for its intense flavor, yet lack of bitterness. Use Iran (Persian) saffron as the perfect choice for paella and fish.Saffron is the world's most expensive spice. Saffron is collected by carefully hand-picking the yellow-orange stigmas from a small purple crocus (Crocus sativus ).

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