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Saffron

Saffron is a spice derived from the flower of Crocus Sativa, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron has long been the world’s costliest spice by weight. The reason for its hefty price is its labor-intensive harvesting method, making the production costly. Saffron is used in dishes ranging from the jeweled rice and Koresh of Iran,[70][71] the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia and Halva. Saffron has a long history of use in traditional medicine. Saffron contains an impressive variety of plant compounds that act as antioxidants — molecules that protect your cells against free radicals and oxidative stress

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Highest quality Saffron that comes from our organic farms in Khorassan, Iran which is famous for having the best.

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