Cultivation of Iranian saffron and study of its nutritional properties

 

Saffron with the scientific name of Crocus sativus is a small and perennial plant with a height of 10 to 30 cm. Saffron is of the genus Scrocus and Sativa.

The saffron onion is tuberous and full and has several skins and a white kernel with a flat bottom and protruding buds that produce new flowers and stems from the buds on the onion.

Geographical distribution of saffron in Iran includes Khorasan, Ghaenat, Birjand, Gonabad, Yazd, Kerman, Gilan and Mazandaran provinces. In recent years, saffron has also been cultivated in Karaj and Qom.

Saffron grows in the Mediterranean and West Asia climates in very low rainfall areas of Iran, which has cold winters and hot summers without rain in early autumn.

One of the prominent features of this plant is the appearance of its flower before any other vegetative organs.

It begins to grow in the fall and ends in the spring. Propagation of saffron exclusively by the underground gland of coriander is common.

Harvesting involves picking flowers and separating the stigma from other parts of the flower, and finally drying the stigmas.

The lifespan of flowers is about 3 to 4 days, which is an average length of 2170 flowers per kilo of saffron flowers, and from 78 kg, usually 1 kg of batch saffron is obtained.

At present, all stages of flower picking and stigma separation and saffron technology are done by hand in Iran.

The stigma of the three branches of saffron is its most important commercial part. This part of the flower contains mineral fats and mucilage.

So if you are planning to purchase organic, original and first-hand saffron, do not hesitate to contact Fazel Saffron at (Whatsapp) [phone] or [e-mail] .

We know the best producers of Iranian Saffron and can provide you with competitive prices.