Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran. Ancient Persians cultivated Persian saffron (Crocus sativus 'Hausknechtii') in Derbent, Isfahan, and Khorasan by the 10th century BC. Iran is responsible for 90–93% of global saffron production.The plant is originally cultivated in Khorasan Razavi province.
In Iran, saffron is used as a food flavoring and for dyeing fabrics and beverages and in the pharmaceutical and traditional medicine industries.

Saffron is commercially classified into the following types:

*All-Red (Sargol in Persian)

*Negin

*Poushal

*Bunch (Dastehi in Persian):

*Style (Konj in Persian)

Packaging : 250g---500g---1kg

1. A Powerful Antioxidant
Saffron contains an impressive variety of plant compounds that act as antioxidants — molecules that protect your cells against free radicals and oxidative stress.
Crocin and crocetin are carotenoid pigments and are responsible for saffron’s red color. Both compounds may have antidepressant properties, protect brain cells against progressive damage, improve inflammation, reduce appetite, and aid weight loss.
Safranal gives saffron its distinct taste and aroma. Research shows that it may help improve your mood, memory, and learning ability, as well as protect your brain cells against oxidative stress.

2. Improving Mood and Treat Depressive Symptoms
3. Have Cancer-Fighting Properties
4.  Reducing PMS Symptoms
5.  Act as an Aphrodisiac
6.  Reducing Appetite and Aid Weight Loss
7.  Reducing heart disease risk
8.  lower blood sugar levels
9.  improving eyesight in adults
10.  improving memory in adults with Alzheimer’s
11. Promoting libido
12. Promoting weight loss
13. Preventing nervous system disorders

Nutritional value per 100 g