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Saffron is a medicinal, industrial herb that belongs to the iridaceous family. It is grown in the Mediterranean and Western Asia.
The spice, also known as the red gold, is a jewel in Iran’s agriculture crown and has been grown commercially in Khorasan Razavi and South Khorasan provinces, in northeastern Iran, for 3,000 years. With an annual export of between 200 and 250 tons, Iran tops the list of saffron exporting countries in the world.

Thanks to its excellent taste, color and smell, saffron is widely used in production of medicine and in food and chemical products. It lends an excellent taste to food.