Saffron - DaryabSofe
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Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. It has been traded and used in the Middle-East for over four millennia.
Iran now accounts for approximately 90 percent of the world production of saffron. It is used mainly for cooking but also used in pharmaceutical production.
The ultimate origin of the English word saffron is, like that of the cultivated saffron clone itself, of somewhat uncertain origin. It immediately stems from the Latin word via the 12th-century Old French term safran. Safranum derives from the Persian intercessor زعفران, or za'ferân. Ancient Parsi (now known as Farsi) which is the first language recorded as using this elegant material for cooking thousands of years ago.
Corocus Sativus (Saffron) grows best in Khorasan province located in north easthern part of Iran, in deep valleys, well-drained soils, with full sun, and is harvested in the autumn.
Daryabsofe‘s specialists ensure the highest quality of Saffron by selecting and testing of each charge buyed directley from the most distinguished producers in Iran. Only those charges which fulfill defined quality standards (ISO 3632) are selected.
The storage and packaging of Saffron prepared for export is performed by Daryabsofe.
Indications
Saffron‘s physiological properties are as following:
anticarcenogenic
immunomodulating
antidepressive
Indications:
aphrodisiac
tranquilizer
for correction of colour of medical formulations
Drugs/ Foods
Saffron contains more than 150 volatile and aroma-yielding compounds. Its active principles are crocin (colour), picrocrocin (taste), and safranal (fragrance). Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Indian, Persian, European, Arab, and Turkish cuisines. Saffron has a long medicinal history as part of traditional healing.