What is saffron?
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 saffron is better? Iranian, Spanish, Kashmiri or Afghan?
If you know this spice, you must have heard the name of Iranian, Spanish or Kashmiri saffron. These countries compete with each other in global markets. Most consumers are not very aware of this plant. In this case, they may tend to saffron in a particular country under the influence of a lot of advertising. But here we give you the right and useful information to make the best choice.
Because production of saffron requires special ecological conditions, there are few countries in the world that can produce it; but the most famous brands in global markets are Iranians and Spanish. For this reason, here we are going to compare the saffron production of these two countries. But before comparison, we try to review the specifications of a good and informed purchase.
Principles of an informed purchase
1- Try to procure the desired product from main production center;
2- Prefer to buy the desired production at the real price and not pay extra;
3- Consider the highest level of originality, quality and the highest level of guarantee for purchasing its product.
Where is the source of saffron cultivation?
The answer is clear. The main center of saffron production in the world is Iran with more than 95% of world production. It is about 4000 years that Iran produces and cultivates this spice. While Iranians were exporting saffron to other parts of the world, they introduced this valuable plant to the Romans, Chinese, Greeks and Semitic peoples and taught the Mediterranean coast how to plant saffron. In contrast, Spain is the only producer of 3% of this product in the world. The annual production of this plant in Spain is only 1 ton, while this country exports 100 tons per year. Have you ever wondered where the rest of this product comes from?
Yeah, your guess is right, IRAN.
Do not buy saffron expensively
Spanish traders import this product from Iran and sell it at tenfold the price in the world.
The cost of producing saffron in Spain is very high. Due to the high sensitivity of saffron flowers, they must be harvested and processed by hand, and on the other hand, the cost of human labor in Spain is high, which increases production costs but labor costs in Iran is very low. Therefore, the price of Spanish saffron can never compete with Iranian saffron.
Choose high quality saffron
Saffron grows well in subtropical regions with mild winters and hot, dry summers. Therefore, Khorasan province in Iran is the best place to cultivate this product. Saffron color is one of the main characteristics of its quality. The color of saffron is related to the active ingredient crocin. Statistics show that the product of Khorasan province in Iran in this parameter reaches about 300 units. While in the rest of the world it hardly reaches 200 units. Also, long-term transportation of saffron to other countries such as Spain and its packaging and resending reduces its quality.
Health standards in the production process
Iran’s saffron competitors try to insinuate that the process of saffron harvesting, product processing and packaging steps does not have international standards in Iran, while most Iranian saffron producers produce their saffron in full compliance with HACCP, FDA and ISO standards as well as standards of the Ministry of Health of Iran, and it should be noted that Iran’s national standards in this field are much stricter than international standards.
Indigenous knowledge of saffron in Iran
Saffron is a native plant of Iran that Iranians knew it and its properties well from ancient times. In the Iranian ancient books of agriculture, the methods of planting, holding and harvesting this plant are well taught. At present, Iran, with its indigenous knowledge of this plant, can be a reference for scientific development in this field.