The world’s most expensive spice, saffron from Iran is derived from the dried stigmas of the Crocus sativus Linnaeus, which flowers once a year. Harvested early in the morning, the stigmas are carefully plucked by hand, then dried, tested, stored then packaged in high-barrier good quality materials so the product does not lose any of its unique and exquisite flavour by the time it reaches the consumer.
Available in filaments or powder and under various packaging.
Scientific name: CROCUS SATIVUS
Harvesting district: KHORASAN
Ingredients: Selection of saffron stigmas = “Targhol”
State of the product: Dry and delicate
Storage: in a dry, dark place
BBD: 2 years