Iranian saffron, also known as “red gold,” is a highly prized spice that has been used in Persian cuisine and medicine for centuries. It is considered the world’s most expensive spice due to its labor-intensive harvesting process and limited supply. Saffron is derived from the stigmas of the Crocus sativus flower, which blooms for only a few weeks each year. The stigmas are handpicked and dried to produce the aromatic and flavorful spice.

Saffron has a unique flavor and aroma that is both sweet and earthy. It is used in a variety of dishes, including rice, stews, soups, and desserts. Saffron is also used in traditional medicine to treat a range of ailments, including depression, anxiety, and insomnia.

Iran is the largest producer of saffron in the world, accounting for approximately 90% of the global supply. The Khorasan region in northeastern Iran is particularly renowned for its high-quality saffron. Iranian saffron is known for its deep red color, strong aroma, and bold flavor.

In summary, Iranian saffron is a rare and valuable spice that has been an integral part of Persian culture for centuries. Its unique flavor and aroma make it a prized ingredient in many dishes, while its medicinal properties have made it a popular natural remedy. Iranian saffron is a symbol of luxury, quality, and tradition.