healthy life with healthy products



Iran can be considered as the cradle of the world’s saffron. Almost 90 percent of the world’s saffron is produced in Iran. Even many of saffron that are distributed with label of other countries are from Iran. saffron in Iran goes back 3000 years and still has its own power. saffron is known as the red gold of desert because its origin is Iran’s deserts. Even Unlike the fact that many believe the word saffron originates from Arabic name, Iran is the origin of its name and most of the Arabic sources have reference to Iranian sources.

History of Saffron 

Saffron pigments have been found in prehistoric paints used to depict beasts on cave art that dates back 50,000 years in the area that is modern day Iran. Saffron threads have been found interwoven into ancient Persian royal carpets and funeral shrouds that date back to the 10th century BC. Analysis of these saffron threads pints to them being harvested in Derbena, Isfahan and Khorasan, Iran.

Saffron was first documented in an Assyrian botanical reference compiled under Ashurbanipal, an Assyrian king (who reigned from 668-627 BC). Ashurbanipal was a strong warrior king who was also known for accumulating a substantial collection of cuneiform documents (one of the earliest systems of writing which was done on clay tablets) for his royal palace at Nineveh (located on the outskirts of Mosul in modern-day northern Iraq).
The earliest recordings of saffron in Greek culture dates back to Bronze Age (3200-600 BC). A saffron harvest is shown in the Knossos palace frescoes of Minoan Crete, which depict the flowers being picked by young girls and monkeys. Frescoes are the source of some of the most striking imagery and are a type of mural painting done upon freshly-laid, or wet lime plaster. This gives some of the first evidence that saffron was involved in long-distance trade.

Saffron’s appearance in South and East Asia has various accounts of how and exactly where it first arrived but the earliest Persian records suggest that after ancient Persia conquered Kashmir they had saffron and various spices sent to them to stock their newly built gardens. The first Persian saffron crocus corms were transplanted to Kashmiri soil and where harvested prior to 500 BC.

Saffron was also favored by Alexander the Great (356 – 323 BC) and his forces during their Asian campaigns. Saffron was added to teas and used to make saffron rice. Alexander also had saffron added to his bath water as he came to believe that it help heal his many wounds suffered in battle.

One of the earliest references to the use of saffron in Ancient Egypt had it used by Cleopatra (69 BC – 30 BC) and other Pharaohs as an aromatic and seductive essence.  Because Egypt does not have the correct climate to grow the flower this also suggests that it must have been brought to the area from further north or the Persian Empire. Saffron was introduced into Spain by the Moors who are credited with planting it throughout the southern provinces of Andalucia, Castile, La Mancha, and Valencia.

Autumn Crocus, Azafrán, Azafron, Croci Stigma, Crocus Cultivé, Crocus sativus, Indian Saffron, Kashmira, Kesar, Kumkuma, Saffron Crocus, Safran, Safran Cultivé, Safran Espagnol, Safran des Indes, Safran Véritable, Spanish Saffron, True Saffron, Zafran.


There are different types and degrees of saffron quality and their price is accordingly determined. In general, saffron can be divided into three groups based on parts of saffron flower. Straw saffron which is in form of string with a little yellow or white color at the end of the string. Flower head saffron is all red and the fine and its strings are broken since it is the sorted type of Straw saffron. Jeweled saffron is all red and bold, and approximately all of its strings are normal with minimal breakage. In fact, it can be said that Flower head saffron and Jeweled saffron are both pure and the only difference between them is that most strings of Flower head saffron are broken while most strings of Jeweled saffron are normal.

Saffron is LIKELY SAFE in food amounts. Saffron is POSSIBLY SAFE when taken by mouth as a medicine for up to 26 weeks. Some possible side effects include dry mouth, anxiety, agitation, drowsiness, low mood, sweating, nausea or vomiting, constipation or diarrhea, change in appetite, flushing, and headache. Allergic reactions can occur in some people.
Taking large amounts of saffron by mouth is POSSIBLY UNSAFE. High doses of 5 grams or more can cause poisoning. Doses of 12-20 grams can cause death.