Wholesale of Iranian saffron in the world

Wholesale of Iranian saffron in the world

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant: Harold McGee states that it was domesticated in or near Greece during the Bronze Age. C. sativus is possibly a triploid form of Crocus cartwrightianus, which is also known as “wild saffron”. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron’s taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise,and has been traded and used for over thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US $5,000 per kg or higher, saffron is the world’

Description
Saffron Flowers
Crocus flowers which yield red saffron stigmas
Saffron onions
Corms
Saffron harvest
Saffron harvest, Torbat-e Heydarieh, Razavi Khorasan Province, Iran
The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus which is also known as “wild saffron” and originated in Crete or Central Asia. C. thomasii and C. pallasii are other possible sources. As a genetically monomorphic clone, it slowly propagated throughout much of Eurasia.