Saffron, the world’s most expensive spice, is derived from the stigmas of the saffron crocus (Crocus sativus L.). It is a prized culinary condiment, widely used in the cuisine of many European and Asian countries. Saffron grows well in areas that have cold winters and warm dry summers.
Crocus sativus Linn (Iridaceae) is used widely in tropical and subtropical countries for a variety of purposes such as household and medicinal.
In countries like India and other Asian countries, saffron has been used in the food and also the traditional medicine since the pre‐historic ages.
Saffron can be bought whole in threads or strands (stigmas) or in powdered form.
Saffron is a kind of spice that adds color, taste and aroma to various foods. Thus we could say that the best saffron is the one with high quality color, taste and aroma features. The quality of saffron is dependent on its coloring power (crocin concentration), odor (safranal) and taste (picrocrocin). The best quality saffron has a high safranal content. Saffron is dry, glossy and greasy to the touch when freshly dried, turning dull and brittle with age.
Saffron in filaments is classified into four categories based on the content of floral waste and extraneous matter, with category 1 (extra) having a maximum of 0.5% floral waste and 0.1% extraneous matter. Category 1 has the highest bitterness, and the highest colouring test.
History and plantation sites
The word saffron probably comes from the Persian sahafaran, that derives from asfar, meaning yellow.
Today, the main producer countries are Iran, India and Greece . Iran has the widest area cultivated with saffron, a reported area of 47 000 ha, most of which is located in Khorasan province.
Why is it as expensive as gold?
About 150,000 flowers give 1 kg of saffron and the fastest picker plucks about 30 000 flowers in one day, hence its high price and that’s how an ounce of saffron is more expensive than gold. Flowers are usually picked daily in the morning after the dew has evaporated but before flowers wither. The flower is cut at the base of the flower stem with a slight twisting movement or by cutting with the finger nail. Care is taken not to damage the leaves.
Meris Co. with 25 years of experience in industry and commerce, has recently set to expand its domain and export the best specimen of Iranian saffron on a global scale with the help of its partner companies. We are proud to present some of the highest quality products in outstanding packages.
All our products are licensed by health and safety organizations and conform to international regulations and standards such as ISO.
Our purpose is not only to introduce Iranian cuisine to the world but also to offer a taste of Middle Eastern delicacies to those who seek exotic flavors.
Trust us and taste difference.
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CEO : Omid Taheri Vahid
+98 912 572 4024
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Commercial manager : Shayan Gharibi
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