About Saffron
The dried stigmas of the crocus sativus flower, which belongs to the Iridaceae family, are known as saffron, which is the most expensive and special spice in the world.
Although saffron is cultivated in various parts of the world, Ghaen, in the eastern part of Iran, is known as one of the best saffron cultivation areas in the world due to its special climate, and the quality of saffron produced in Ghaen is famous in the world.
Why Ghaen Saffron
3 factors are involved in determining the quality of saffron.
Ghaen saffron quality report from laboratory in Europe
rate Method/ref Lab
Crocin 261 ISO 3632-2 EUSELI
Picro Crocin 100 ISO 3632-2 EUSELI
Safranal 38 ISO 3632-2 EUSELI
High values of the 3 factors mentioned indicate the high quality of
Ghaen saffron.
Crocin, a carotenoid compound, is the agent responsible for the red color of saffron.
Picro crocin,a glycoside compound, is the factor responsible for the bitter taste of saffron.
Safranal, an aldehyde compound, is responsible for the sweet aroma of saffron.
Specific climate conditions such as Hight above sea level, dry and cold weather and sunny conditions, and soil rich in mineral resources are factors that influence the distinctive quality of Ghaen saffron.
Nutritional Information
%Daily Value
Fat 9%
Saturated fat 8%
Cholesterol 0%
Sodium 6%
Potassium 49%
Total Carbohydrate 21%
Dietary fiber 15%
Protein 22%
Vitamin C 134%
Iron 61%
VitaminB6 50%
Magnesium 66%
Calcium 11%
Amount Per 100 grams of saffron
Amount
Calories 310Kcal
Fat 6g
Saturated fat 1.6g
Cholesterol 0g
Sodium 148 mg
Potassium 1,724 mg
Total Carbohydrate 65g
Dietary fiber 3.9 g
Protein 11g