The origin of pistachio in Iran dates back to the Achaemenes period, i.e. about 4,000 to 5,000 years ago. It is thought that the pistachio wild forests in Iran were domesticated and cultivated about 3 to 4 thousand years ago and then transferred from Iran to other parts of the world, especially to the countries […]
The story of a creative package in FOODYEK Designing authentic and beautiful packages of FOODYEK saffron taken from the myths and ancient history of Iran. The design on the package is inspired by the past and the ancient history of Iran. In our Iranians belief, there are many goddesses, each of whom has an important […]
Iranian saffron and Kashmiri saffron are both quality and difficult to distinguish and both have a high aroma and taste. Why do we choose Iranian saffron instead of Kashmiri? Iranians have a 4,000-year history of planting this plant. They know well how to cope with droughts and heavy rains. Their knowledge about growing this plant […]
Iranian saffron There is a division of saffron in the main country of production, which is related to the harvest of part of the stigma. Iranian saffron is divided into several main models: Negin: All three branches of the stigma are separated; The end of the stigmas should not be white; Stigmas should not be […]
Here are some important points about saffron Saffron is one of the famous spices or medicinal herbs in Iran. This valuable plant is well known all over the world due to its many properties, pleasant aroma and taste. Saffron as the most expensive spice in the world is also called red gold. Which type of […]
Lor Beluga caviar is by far the most highly prized and expensive of all the caviar varieties. Originating in the Caspian Sea, the beluga sturgeon (Huso Huso) lays the largest and softest roe of any sturgeon.
The worlds most expensive spice, saffron is the stigma from a small purple plant which only produces three stigmas, which are hand-picked and dried carefully. Chefs are wild for this flavorful and colorful spice, heady and supremely aromatic.
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