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Style saffron

Iran is greatest saffron manufacture

Iran manufacture all kind of saffron

Iran manufacture sargol saffron

Iran product mancha saffron

Iran product pushal pistachio

Iran manufacture daste pistachio

Sargol saffron is very delicious

Mancha saffron is very delicious

Pushal saffron is very delicious

Sargol is suitable for gift
Pushal is suitable for gift
Saffron has very application sargol is named all red

Iran has different kind

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


Style saffron (Persian style saffron)

This kind of saffron only contains the style with the stigma.

Style Saffron (Persian Style Saffron):This kind of saffron only contains the style without the stigma.
style saffron

How we can claim to be selling the best saffron available in the U.S. The answer is simple. Iran's saffron production comprises more than 95% of the entire world production and we buy directly from the saffron co-operatives. Small saffron production and a long chain of middlemen between the farmer and you are the main reasons for saffron's high price. We pass the savings on to you because we want you to enjoy using saffron not just in cooking but in baking, as an iced or hot tea and in many desserts, including ice cream! We know that when it comes to saffron, you want quality and value, period.

If you calculate saffron's per recipe cost you will see how affordable it is. Our Sargol saffron is pure, potent and aromatic and flavors a recipe to feed six for just thirty cents. So with just one gram of Sargol saffron you can give aromatic flavor and gorgeous yellow color to either four recipes different recipes or one dish large enough for a big group. And you do not need to worry about buying an ounce of Sargol saffron because it has a shelf life of several years. All you have to do is keep it sealed in the beautiful tin can it’s pack in and away from light.

Finally, a note about the difference between Sargol saffron threads and powder. Both are excellent. Both are easy to use. It comes down to personal preference. For maximum flexibility, choose the threads. This way you can prepare dishes which show off the whole threads and you can easily crush the threads into powder for maximum color diffusion in dishes where this may be particularly important.

For a more in-depth information about our Sargol saffron, read and study the pictures and descriptions below.
World Production:

What is coloring strength?

The general range of saffron coloring strength could be form 110-250+. Our saffron has a range of minimum of 230 to 255 degrees of color. The coloring strength should be clearly posted in the tin can according to ISO. Our saffron does not contain any other part of the saffron plant except the pure red stigmas, which contain ALL of the spice's aroma, flavor and natural dye.
Coloring power is the only measuring tool that assures you of CONSISTANT saffron quality. To get this number, saffron's principal chemical compound, CROCIN, is measured in a laboratory. The testing standards are written by the International Organization for Standardization (ISO). Saffron contains several chemical compounds.

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

Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word, which means "yellow," via the paronymous, the name of the spice in Arabic.

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