Irian saffron

To obtain a kilo of saffron it takes more than 160,000 flowers (60 kg) and it takes about 170-200 hours of work to collect the flowers and remove the stigmas for drying.

It is a unique product due to the rich combination of its elements: crocin, responsible for its strong coloring power; the picrocrocin which gives the bitter taste; essential oils, including safranal, which give it aromas and fragrances.

Iran is the leading saffron producer today, with about 85% of global production. The organoleptic characteristics (color, smell and taste) together with a competitive price make Iranian saffron particularly sought after.

Saffron gives its best in dishes based on rice, shellfish and seafood, stewed white meats such as poultry, rabbit and veal. It is also suitable for enhancing vegetable dressings with a lighter taste, such as those with zucchini or Treviso radicchio. A pinch is enough in the dough of leavened desserts, biscuits, creams or ice cream to enhance the flavor