Saffron is dried stigma derived from the autumn flower Crocus Sativus which is commonly used as a spice in foods for its colour, flavour and aroma.

Saffron is believed to have originated in the eastern Mediterranean. It is grown and produced in several countries around the world such as Iran, Spain, Greece, Italy, Morocco, India, Afghanistan, and Kashmir. Portugal, Turkey and Netherlands also produce saffron but in smaller quantities.

We source our saffron directly from farms in Khorasan province, Iran.

The best saffron is based off several growing factors such as soil type, weather conditions, harvesting, processing methods and the strain used to grow the crocus sativus flower. However, Iran is known to producing some of the highest quality saffron in the world. This is due to its favourable growing conditions and centuries long tradition of saffron cultivation and expertise of its farmers.

There are four classifications to saffron, sargol, super negin, negin and pushal. Super negin is the rarest trim of saffron and the most potent with aesthetically pleasing features. These threads are longer in length and contain no yellow or orange threads. We only source super negin to ensure our customers receive the highest quality.

Iranian saffron is considered one of the finest in the world. It is grown primarily in the region of Khorasan in Iran and is known for its deep red colour, intense flavour, and aroma.

Saffron is typically classified based on its quality and purity, and there are several grades of saffron available in the market. The most used classification system is based on the ISO 3632 standard, which is used worldwide to evaluate the quality of saffron. Our saffron has been tested in the UK under these standards. The highest grade of saffron, known as "Category I" or "Pure Saffron," is considered the best quality. This grade consists of only the red stigmas of the saffron flower and is known for its intense flavour, aroma, and colour, and is also free of any other parts of the flower or any other impurities. It is the most expensive type of saffron, but many people believe that it is worth the extra cost for the premium flavour and quality it provides.

Pure saffron is the dried saffron stigma of the crocus flower with no additives, preservatives, or artificial colouring. Pure saffron should only contain dried stigmas.

It is a labour-intensive and time-consuming process, where harvested by hand, with each flower producing three stigmas which must be carefully picked and dried. Each crocus sativus flower produced only three stigmas, so it takes many flowers to produce a small amount of saffron. Saffron is always in high demand used by the food industry around the world. It can also only be grown in limited number of regions around the world.

Saffron will eventually expire but has a long shelf life and can last for several years if stored properly. To extend the shelf life, we recommend you store your saffron in a cool, dry place, away from direct light and moisture. It is also recommended to keep the container in a dark place, as exposure to light can cause the colour and flavour to deteriorate over time.

We have used airtight packaging which has been designed to prevent oxygen from entering. We still recommend our products are stored away in a dark and cool place.

Saffron is made from dried stigmas of the crocus sativus flower. The process involves harvesting, drying, sorting, and packing. The overall process is labour-intensive and time-consuming, which is why it’s known as the most expensive spice in the world.

Saffron is grown from the crocus sativus plant which is a type of bulb forming perennial plant. The process involves planting the bulbs, watering and fertilising, flowering, harvesting followed by care and maintenance. The growing process is a slow process, and it can take up to three years for a saffron crocus plant to reach full maturity and produce its first crop. Once established, the plant can produce flowers and stigmas for several years.

For maximum flavour and aroma, Saffron should be soaked in warm water for 5-10 minutes before using. This will allow the colour to distribute evenly. Use a pinch of saffron as it is very potent. Saffron is best in liquids such as sauces, soups, and stews. It works very well with garlic, onion, lemon, and seafood. It also adds good flavour to baked goods such as bread, cake, and pastry.

Store in an airtight container away from direct light and moisture. Our tins and glass jars are perfect for saffron and retaining its quality.

Saffron is used for both culinary and medicinal purposes. Some of these benefits are, antioxidant, may improve mood, may have anti-inflammatory effects, may improve heart health, and may help with weight loss. It's important to note that while these potential benefits are promising, more research is needed to fully understand the effects of saffron and to determine the appropriate dosages. Additionally, saffron can be expensive, and high doses or prolonged use can cause side effects such as dizziness, dry mouth, and upset stomach. Consult with a healthcare provider before adding saffron to your diet or using it for medicinal purposes.

There is limited scientific research on the safety of using saffron during pregnancy, and its use should be done with caution. In some cultures, small amounts of saffron have been used as a traditional remedy for morning sickness, but it is important to note that large doses of saffron can be toxic and have been shown to cause uterine contractions, which can be harmful during pregnancy.The general recommendation is to avoid using saffron in large doses during pregnancy, and to consult with a healthcare provider before using saffron or any other dietary supplement while pregnant. It is always best to talk to a healthcare professional before taking any new dietary supplement, especially during pregnancy.It is also important to note that consuming foods that contain saffron in normal culinary amounts is considered safe for most people during pregnancy. However, if you have any concerns or specific health conditions, it is recommended that you speak with your doctor or a qualified healthcare provider before using saffron or any other dietary supplement.

Saffron fraud refers to the practice of mislabelling, adulterating, or substituting lower-quality saffron with cheaper ingredients and selling it as premium quality saffron.

This is a common problem in the saffron industry, and it can be difficult for consumers to determine the authenticity and quality of the saffron they are buying.Some common forms of saffron fraud include, mislabelling, this involves labelling lower-quality saffron as premium quality, or labelling saffron from a different region as being from a more well-known, premium saffron-producing region.

Adulteration, this involves mixing lower-quality saffron with other ingredients, such as turmeric, paprika, or safflower, and selling it as pure saffron. Substitution, this involves using other ingredients, such as safflower or marigold, to replace saffron completely and selling it as saffron. To avoid saffron fraud, it's important to purchase saffron from a reputable source, look for certifications and quality standards, such as ISO 3632, and to be aware of the price of saffron. If the price seems too good to be true, it probably is.

Here are a few ways to determine if the saffron you have is real, colour, real saffron will have a deep red colour. If the saffron appears orange or yellow, it may be a sign that it has been adulterated with cheaper ingredients. Aroma, real saffron will have a strong, pungent aroma. If the saffron has no aroma or a weak aroma, it may not be real. Flavour, real saffron will have a distinct, bitter flavour that is not easily replicated. If the saffron has a mild or sweet flavour, it may be a sign of adulteration. Stigma length, real saffron should have long, thin stigmas. If the stigmas are short and thick, it may be a sign of low-quality saffron. Price, saffron is an expensive spice, and if the price seems too good to be true, it probably is. Certified quality, look for saffron that has been certified to quality standards, such as ISO 3632, which is used to evaluate the quality of saffron worldwide.