Saffron cultivation has a history of more than 3000 years in Iran. Iranian saffron is taken from the flower of the saffron crocus. Saffron flower has a sweet flavor and it has 11% protein, 65% carbohydrates, 6% fat and 12% water. There are different types and Saffron.
Detection of original Saffron is sometimes very difficult and even experts cannot do it and cheating is revealed only by laboratory tests. South of khorasan province is considered as the largest saffron producing region in Iran.90 % of the worlds saffron is grown in and aired field in Iran and Iranian saffron is known as the red gold of the desert because its origin is Iran’s deserts.
Iranian saffron has the world’s highest quality. Even many of Iranian Saffron that are distributed with label of other countries are from Iran. About 236 tons of Iranian saffron worth more than 325 $ were exported from Iran during the year to march 20, showing a growth of 56 percent compared to the figure for a year earlier. Iran’s high-quality saffron was exported to over 40 countries in the world, mainly to Spain, Vietnam, Qatar and the United Arab Emirates.