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Saffron
Saffron is a spice derived from the flower of Crocus sativus, 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. it is believed that saffron originated in Iran.
The plant blooms once every year and is so delicate that it needs to be harvested manually and dried .Every flower is only able to produce three threads of saffron and is dried afterward; that is why saffron is known as the red-gold since it requires a great deal of work to make an ounce in pure saffron.
There is a reason why the Iranian saffron is believed to be the top saffron available and its saffron producers in Iran provide over 90% of worldwide saffron.
Normally there are some special Persian name for the different parts of Saffron that are “Negin” , “Super Negin” , “Sargol” and ” Poushal”.
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Saffron pharmaceutical feature is confirmed. It is effective in healing cancer, improving eyesight, aiding memory functions, reducing anxiety, depression and boosting energy levels.
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