Saffron is a spice containing stigmas of the crocus sativus plant, used for the natural flavouring and colouring of dishes such as Iranian rice,Cornish saffron cake and Spanish paella.
Extracts from the plant can also help with digestive problems and nervous disorders,and there are unproven claims that saffron boosts energy and improves memory.
Over the centuries saffron found its way from Persia to many other empires ,where it was used for pharmaceutical purposes, as a spice, in religious ceremonies and as a day in the paint that decorates holy manuscripts.
The plant is still grown extensively in southern regions of khorasan , as well as in the Fars, Kerman and Yazd provinces. Saffron seeds are planted in May or August and the bright pink or violet flowers bloom for about three weeks from mid-october. The stigmas are separated and left to dry in sheds, or hung from the roof in special containers, and then crushed into powder. It takes a staggering 2000 to 3000 flowers to make about 15g of saffron powder.
If you like to join in our saffron tours or you want to order saffron, please feel free to contact us.