Type of Saffron: Flowertop and Bunch Luxury Packing: 50 gr. Tin and Tray 10 in a carton 2 cartons in a master Total of 20 Tin and Trays

Saffron cultivation is done on a cyclical basis, and that after the lapse of seven to nine years, the land in question should be switched to another crop such as grains for a period of approximately seven years so that the land can restore its lost nutrients.

Studies done on the production of saffron indicate that the maturity or age of land has a direct bearing on the volume of production, and that after the lapse of approximately seven years from the outset of cultivation, the land's productivity begins to decline. However the average harvest from every hectare of land is between 20 to 25 kg under normal conditions. Between the second and the seventh year, the production would fluctuate from 5 to 20 kg per hectare, and that from every 1,000 grams of flower, some one percent or 10 grams of saffron is obtained.

The harvest of saffron requires extensive manpower, and is generally regarded as a labor-intensive endeavor and includes three stages as follows.

The harvest of saffron crop begins with picking of the blossoms and separating the stigmas from them. The harvest period is traditionally from late September to the late December. The process should begin early in the morning before sunrise, and the period within which the blossoms are at their maximum are from 15 to 20 days. The stigmas thus collected are placed in shade in a warm and dried room for five to seven days in order to dry. In some cases the drying is done in a ritual of roasting. And finally, after the stigmas are dried, they are variously packed and stored away from light and humidity.

Saffron is a sweet-smelling herb with a strong exotic aroma and a bitter taste. It is used to color and flavor a great number of dishes, extensively in pharmaceutical industry and a number of others.

Saffron has been used over the centuries as a natural coloring and aromatic in food, pastries and drinks. It is used in the making of tonic and digestive liqueurs to which it adds its golden color, as well as its lovely taste and smell. It is used in the Mediterranean and Oriental dishes particularly rice, chicken and fish. It is also used in the preparation of special kinds of English, Scandinavian and Balkan breads. In general, saffron can be used as a value adding and important ingredient of any good style or custom of cooking or eating, with no limitations in its use.

Type of Saffron: Flowertop, Bunch, Ground(powder) Packing: A) 1, 1.5, 2 and 4 gr.(small packages) 10 in a cardboard box 24 boxes in a carton 4 cartons in a master carton Total of 960 package B) 15 gr. Tin Packing 24 in a carton 4 cartons in a master carton Total of 96 Tins

"Purple-flowered saffron is a wonderful plant to which nature has given a fascinating fragrance, pleasant flavor, a beautiful color, and a host of other qualities. Believed to have been originally native to the Mediterranean area, Asia Minor, and Iran, the saffron crocus has long been cultivated in Iran and was taken from this country to a number of other parts of the world as a result of trade after its high quality and distinctive properties were understood over centuries of its consumption."  Treasured for its golden-colored, pungent stigmas, which are dried and used to flavor and color foods and as a dye, saffron cultivation is a particular Iranian agricultural product whose method of producing and preserving used to be an unspoken secret for many years in the hearts of the Iranian farmers who tried to limit its cultivation to within the confines of their own lands so that in this way they could keep it near monopoly.  With its strong, exotic aroma and bitter taste, saffron is named among the sweet-smelling herbs in the Song of Solomon. A golden-colored water soluble fabric dye was distilled from saffron stigmas in India in ancient times. Shortly after Buddha died, his priests made saffron the official color for their robes. The dye has been used for royal garments in several cultures.   Iran and Kashmir are among regions where saffron was cultivated for the first time, and its cultivation development in other parts of the world is regarded as a consequence of wars and conquests by foreign armies. When Spain was conquered by the Muslims some products cultivable in territories under Muslim influence were taken there for cultivation in about 961 AD. Saffron is mentioned in an English leechbook, or healing manual of the 10th century but may have disappeared from western Europe until reintroduced by the crusaders.