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Persian saffron has the best and highest quality in the world. Iran is the biggest Saffron supplier in the world due to its climate factors. The effective results of Saffron cultivation can be achieved in special tropical areas which have the dry warm Summer and mild Winter. In the past, Iran was the world’s first largest producer and Saffron exporter but nowadays it has other competitors. Over recent years, some countries such as Afghanistan, Pakistan, India and Morocco started to cultivate and produce the Saffron. By conducting various research projects about this priceless plant, Eyjan supplies the best and highest Saffron’s quality from special farms in Qaenat, Ferdoss, Sarayan, Birjand to achieve the customers’ satisfaction. Our team mainly deals with Organic and Pure Saffron. EYJAN wants to be leader to supply Saffron,medicinal herbs and food products in bulk and packing. It our pleasure to supply our customers with their special ordered quality,packing or bulk.
Saffron Producer Countries
Although, there is no exact statistics on the Saffron amount and the number of countries producing Saffron, generally, global Saffron production in the world including also the consumption of Saffron producers is estimated at about 500 tons. About 100 tons of this amount is consumed by Saffron manufacturers in the world or used in other food, cosmetics, pharmaceutical, and industrial products. Countries such as Morocco, Nigeria, the United Kingdom, Turkey, Palestine, Iraq, Israel, Jordan, Egypt, Switzerland, Italy, Austria, France, America, Azerbaijan, Pakistan, India, Bangladesh are also considered as Saffron producers that account for about 15 percent of the global Saffron production.
Iran considered as the first Saffron producer
In terms of quantity and quality, Iran ranks first among the largest Saffron producers in the world even though there is no detailed statistics on the world’s Saffron production. But, according to estimates, Iran manufactures about 85 percent of total production of Saffron in the world. In addition, most of the Saffron amount produced in Afghanistan is also imported to Iran market and sold as Saffron produced in Iran. Based on the incomplete statistics, the amount of Saffron production in Iran is estimated about 400 tons. Annually, about 100 tons of 300 tons are transferred to other countries every year in various forms of suitcase trade by Saffron producers, travelers, terrorists, pilgrims or traffickers without registering the amount of it in any places. The Saffron production in traditional way requires a large labor force, as well as, the perennial Saffron plant has not great products to harvest, after one and second years of planting. On the one hand, the lower the supply and the greater demand for Saffron at international markets has caused the price of this product to be very expensive. But for Saffron producers in the world, especially Iranian producers, it is a lucrative product. Saffron is recognized as the most expensive crop and its production is without government bans. It has international fame as the red gold of the agricultural sector and an over-strategic crop. Most of the people in the world know the name of Saffron and its unique medicinal properties. One of the surprising things about Saffron is its price.
Fraud with plant origin
The use of safflower, aristocratic or evergreen flowers, and turmeric rhizomes instead of Saffron stigmas is called fraud with plant origin. It has been a common method of cheating since past. For this fraud, Saffron colors may be separated from the flags of the safflower flower may be separated and then colored with Saffron colors.
In order to distinguish the pure Saffron especially for the medicinal product, the Saffron should be placed on the clean glassy surface and each of the damaged Saffron stigmas that have funnel form should be counted. If the number of these Saffron stigmas is less than 10% of the total number of Saffron filaments in one gram, Saffron is free of fraud with plant origin or else it is cheated and should be avoided buying it.
purchasing of genuine Saffron
Fortunately, with little experience or simple and immediate tests, the pure Saffron, with its unique aroma, flavor and color, can be distinguished easily from fake Saffron. It’s far easier than to check the purity of honey, definitely, it can be said that 80% of honey in Iran’s market is the victim to fraud or at least the use of excess sugar has been used to feed the bees or in other words, sugar is deformed to produce honey but it should be mentioned that it is likely that twenty to thirty percent of Saffron available in Iran’s market has been subjected to one of the frauds described. To avoid buying fake Saffron, Saffron should be purchased from its production center as follows:
1 Buying the main Saffron Thread (Pushal) or Bunch Saffron (Daste) from the farmers of the village where Saffron is cultivated.
2 Buying the main Bunch Saffron from reputable Saffron sellers in the areas where Saffron is cultivated.
3 Awareness of the appearance, aroma, taste and color of Saffron. Dark red Saffron is not suitable for medicinal purposes. Broken Saffron, with other impurities that can be noticed easily, are also not suitable.
The easiest way to identify fake Saffron
The easiest way to detect impure Saffron is to provide boiling water that is usually available anywhere in Saffron areas or anywhere in the market, and the demand for one small cup of boiling water or carrying a small flask with yourself is not difficult.To run this simple test, you must ask the seller to give the Saffron that you want to buy it. Then take about 20 threads from it and place them inside the cup of boiling water. Just 50 cc of boiling water is necessary to acquire the best result of the experiment. With pure Saffron, you will see the threads slowly releasing a golden hue not immediately. It can take around 10 minutes for the cup of water to turn completely yellow. Take the Saffron threads from the boiling water if some or some of them completely lost their color and whitened, then the Saffron is fake and contains other ingredients.
In such circumstances, you should not discuss with the seller that your Saffron is not genuine because in the business market, there is no right for the customers and you should avoid the conflict. If your purpose is to use Saffron for medicinal drugs, never buy fake Saffron.
The second method is also very simple. You should take about ten threads of Saffron that you want to buy it and thoroughly chop it on a surface of clean white paper. Then again by using boiling water, but this time it is not necessary 50 cc of boiling water, even by a few drops of boiling, you can confirm the Saffron purity. Pour a few drops of boiling water on the chopped Saffron and wait a few minutes, the main Saffron hue is release after a few minutes and the red color of it is near bright red or yellow, if you saw some parts of the chopped Saffron threads that are white, there is also the possibility of fraud, so the purchase of this Saffron should be avoided.
A third method for identifying fake Saffron has simply tested the aroma, taste, and color of Saffron. To distinguish the taste of Saffron, you should place a few Saffron threads in your mouth and if the taste is a bit bitter, this product can be pure Saffron. On the other hand, after three minutes, if the red color of those Saffron threads changed to yellow, it can be the second sign of the Saffron purity. It should be noted that after three minutes If the color of Saffron threads or some parts of them changed to white color, this kind of Saffron is fake.
The pure Saffron has a special aroma as soon as the lid of the special container for it is opened then the unique aroma of it fill the twenty to thirty square meters of the store, and this aroma and odor can be smelled from the distance of one hundred meters in the Saffron market. The main color of the Saffron is also bright red if the Saffron in a package has dark red, this Saffron is not original or fresh and it is not suitable for medicinal purposes. Another important point in Saffron color is that sellers always put the best kind of Saffron behind the store window, but the kind of Saffron that they sell is not the same. In addition, with yellow light and its reflection on the eye-catching packages of Saffron, a wave of magnificence for the customer is created. As a result, it is vital to be aware of the medicinal and therapeutic uses of Saffron. The knowledge and experience of Saffron producers should be employed for purchasing the pure Saffron, or else the health of consumers is endangered by various types of chemicals ingredients added to Saffron.
We are faced with a lot of problems in the Third World, Iran is the world’s first organic Saffron producer. Purchasing the pure Saffron should be possible in Iran, not in Europe, the UAE or Saudi Arabia, which annually produces several hundred kilograms of carcinogenic ingredients as Saffron. They imported this kind of Saffron by unknowable Hajjis that they want to buy a souvenir from Saudi Arabia for their families and relatives. The main purpose of these countries is to destroy the cultivation of Saffron in Iran. Therefore, the cheap price of Saffron anywhere in the world can be a sign of the impure Saffron. Each gram of chemical called Saffron is a thousand Tomans, any other product that is cheap and has no flavor and color properties as described in the above tests is not Saffron. It has not the value for medical purposes and it is also harmful and carcinogenic.
The basis quality of Saffron after production depends on the processing, packaging and storage conditions in order to achieve the desired result in the treatment
of diseases. Due to its effective ingredients containing the aroma, flavor, and color, Saffron should be kept in special conditions and containers.
The best temperature for keeping Saffron is at a cool temperature from 5 to 15 degrees Celsius and relative humidity of less than 30 percent. Also, the Saffron storage environment should be completely dark. At high temperature and relative humidity more than 30% moisture, Saffron that absorbs the humidity over time its color, qualitative and quantitative properties are reduced for medicinal purposes.
Crocus Sativus L. which is called cultivated Saffron; it’s a type of Saffron that belongs to the Iridaceae family. Nowadays Persian Saffron product has been known as the most expensive and prized seasoning in the whole world and has different implications in modern and traditional cookery, Food industry, Pharmacy, Textile and dyeing, Painting and Perfuming industry as well. Persian Saffron cultivation has historical antiquity in Iran country. Scientists and researchers had known Iran as the provenance of the Saffron. Despite there is no accurate statistics of planting this product in Iran, but unofficial statistics indicating that the annual product of Saffron is about 400 tons and referring to this fact there is no doubt that Iran is the first producer of this product in the world.
In accordance with post-doctoral research of Natigham University which took 5 years and broadcasting research results in the second international conference of the Ferdowsi University of Mashhad, Quality of Iran’s Saffron considered as the highest classification in comparison to the other producer in the world.
The height of this planet is about 14 to 40 cm which is mostly the height of leaves from the ground; this plant has a very strong bulbous and covered by brown fiber membrane which is called a corm, the roots of this plant is bush and clump as well.
The specific feature of cultivation of this product has been announced and written by writer and published by Isfahan Nasooh publication for the first time, Saffron cultivation has an exclusive place, but due to the lack of research disbursement for saffron in Iran Ministry of Science, lack of research and development corresponding to inimitable medicinal properties of saffron and cultivated feature of this plant in agricultural ministry and governmental organization which has the whole budget for researches, lack of planning for systematizing saffron import and export in management and planning organization, lack of support from the government in knowledge and innovation and required technology for saffron, lack of recognizing cultivation techniques by saffron experts in planting and harvesting.
Persian Saffron has two stems, the aerial stem is very shiny and green which is the end with one or several complex flowers together that arise from the seedling on the corm. The length of the gramineous stem is various and based on the depth of cultivation vary from 10 to 30 cm, in fact, this stem protects and keep the Saffron flowers and petals to develop without any barrier directed to the ground. Saffron has another stem which is the figure, hard, circle, small, and likely to Gladiolus corm, its flat in the base and figure like a pitcher and linear on the top of it. The size of the Saffron corm is varying from hazel size to coarse walnut. Mostly the size depending on the compression of corm on the farm, soil fertility circumstances, pattern, and contexture of the soil, and intensity or weakness of weed grows. the number of Saffron flowers depending on the size of the corm, in the case that the farm is old and leading to the poverty of food elements corms turn to the small and tiny size and the number of the flower will decrease in the following year.
Development and appearance of Saffron flowers considered to the first irrigation and vary from time to time and mostly appearing in a period of 15 to 20 days in November and December. The appearance of the flowers gradually increases and we can see the peak of flowering season in 6 to 8 days.
Saffron leaves are narrow, linear and covered by the dark green color that can be found after flower appearance. In the circumstance that the irrigation is done earlier before the proper time of the first irrigation or in the first year that there is no flower and the leaves of Saffron had been grazed by rabbits or sheep, you cannot expect to have flowers since at this condition we have only the appearance of the leaves.
Required authorization and permission for exporting Iranian Saffron
One of the most important regulations that the government codified for this precious product which we call it red-gold, forcing the trader to obtain certificates and licenses which lead to prove only pure and high-quality Iranian Saffron is permitted to be export. Considering these regulations, jobber brokers and any agent would not be able to ruin the well-known reputation of Iranian Saffron.
One of the nominated licenses is related directly to the ministry of Health and Medical Education which known as Health certificate and Standard certificate issued by the Institute of standards and industrial research. At the same time is it mandatory that any person or export company apply for obtaining commercial cards from the Iran chamber of commerce before proceeding with the export of Saffron.
Main factor effecting on Saffron rate
Due to the experimental methods, the main factor which affects directly on the rate is health and bulkiness of the stigmas, the freshness of Saffron always has an effect on the fragrance of it called safranal which gives it aroma, and follows to this fact it would more effective on quality and price of the Saffron.
Saffron amount of crocin or the factor that affecting the pigmentation of this product works the same, health and bulkiness of stigmas have a direct effect on the high level of pigmentation in Saffron. In the end the redness of Saffron pigmentation would have a higher price in the market.
Iranian infusion Saffron Properties and benefits
In our traditional medicine benefits and medicinal benefits of infusion Saffron has been mentioned as further you know Saffron has dry and warm nature which is used for various type of disease in traditional medicine, Modern medicine which is programmed basically according to the traditional medicine is highly regarded to a variety of positive healthy Saffron benefits and managed to prove it. One of the most important properties of Iranian Saffron is begun pleasurable and bracing which is used in the treatment of depression and applies for making anti-depression medicines.
Iranian saffron indication and usage Mainly Ghayen and Birjand rural area use infusion saffron like tea and hosting the guest by this prized drink. Saffron tea is usually common in harvesting seasons. In ancient times saffron was known as a holy plant and utilized in religious ceremonies by Jewish leaders for the god, although before saffron been known as the spice and drug used as the color for written down the holy books, according to the non-stability of the saffron color written with it became obsolete. Finally, saffron color is used for cotton and silk coloration, yarn or silk will be boil with the hot water and in the next step saffron add to it, if they want to turn it to green some indigo color would be added to it and then they’ll wash it again.
Chemical Compound of the saffron
Based on the traditional medicine scientist researchers, medicinal plants, food chemicals, Pharmacy, cultivate plant physiology, plant physiology, medical and citizen science and which are transmitted according to the conventions for thousands year proof that Iranian were the first and ancient consumer of the saffron. Saffron is the most precious medicinal plant known that known as the magical plant on the earth which you are not able to find any plant like this valuable plant. The main factor that approach saffron alike a pharmacy is the effective and impure substance in this plant which you cannot in any cultivated plant .one of the impressive properties of this plant is the availability of harvesting before the growing procedure. This cultivated properties decrease the risk of damaging the flowers in confronting mulch, poison, herbicides, insecticides, perceptions, pollutants,disease, pests, Therefore in the field of cultivation, there is no plant-like saffron that have the ability to protect in minimum time against mentioned items. This privilege points made increased saffron value in medicinal and treatment utilization and encouraged people to use it.
It has been done much research in considering saffron effective compounds. Based on this research Three main compounds in saffron contain crocin which is related to color factor, glycosylic picrocrocin which is responsible for the bitter taste of the saffron plant and at the end saffron that is the many factors of the aroma of this plant. Crocin and safranal are the main compound of the saffron and the picrocrocin had known as the basic and precursor of safranal. Additional to mentioned compounds, other chemical compounds such as Anthocyanin’s, flavonoids, vitamins, Riboflavin and thiamine, amine acids, Starches, minerals, and gums. Crocin (c44h4o24) structure is made by one Diester and disaccharides that been made from genotoxins and Crocotinic Acid Carboxylic which is known as one of the water-soluble carotenoids. Crocin has the medicinal properties that contains anti-cancer, promoting on learning and mind. In addition to the antioxidant activity of this substance and distinctive color of orang_red, pigmentation of it use usually by foodstuff producers, and color industries as well. Pigments widely used in anti-aging factors in cosmetics.
According to the various research, crocin is one of the most important substances consider the compound of it in the saffron plant. Crocin has a wide mechanism and the most effective substance in cancer therapeutic. Recent studies and research prove that after digestion of saffron by alimentary canal crocin will be hydrolyzed by the small intestine.