Saffron
Saffron is a plant with the scientific name Crocus Sativus from the Iridaceae family. It is a wonderful, beautiful and fragrant plant. The enchanting aroma and pleasant taste and beautiful flowers of saffron have influenced the identification of its various edible and therapeutic properties and other characteristics. Saffron is a medicinal and edible plant that has been cultivated in Iran since ancient times.
Saffron is the most expensive agricultural product and the most expensive spice in the world and has a special place among Iran’s industrial and export products. Currently, Iran is the largest producer and exporter of saffron in the world, and a significant share of the global production of this precious product belongs to Iran.
There are many food, industrial and medicinal uses for saffron.
Saffron is used in all kinds of hot and cold drinks, sweets, jams and desserts, as well as all kinds of foods because of its special taste, color and aroma. The scent of saffron extract is used in the perfume industry. Its color is also used in yarn and clothing industries.
The standards set for saffron are determined by the International Organization for Standardization (ISO). The standard (ISO 3632) 3632 is specifically dedicated to saffron and the intensity of coloring of saffron in 4 grades of quality from grade 4 (the weakest quality). , grade 3, grade 2 to grade 1 (the best quality).
In order to better preserve the quality of saffron, it is recommended to keep it away from light and moisture and in a dry place.