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Original Packaging as is made in Iran.
Persian Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
From antiquity to modern times the history of saffron is full of applications in food, drink, and traditional herbal medicine: from Africa and Asia to Europe and the Americas the brilliant red threads were—and are—prized in baking, curries, and liquor. It coloured textiles and other items and often helped confer the social standing of political elites and religious adepts. Ancient peoples believed saffron could be used to treat stomach upsets, bubonic plague, and smallpox.
In Iran, the world's leading producer, the erstwhile and north-easterly Khorasan Province, which in 2004 was divided in three, grows 95 percent of Iranian saffron: the hinterlands of Birjand, Ghayen, Ferdows in South Khorasan Province, along with areas abutting Gonabad and Torbat-e Heydarieh in Razavi Khorasan Province, are its key cropping areas.
|Weight||2.3 gr (Net Saffron Exclude Packaging)|
|Material (s)||Pure Original Saffron|
|Origination||Khorasan / Iran|
|Usage||Food Spice, Food Coloring & Flavoring Agent|