For over three millennia, saffron has colored the Persian story—offered in temples, perfumed royal kitchens, and stitched into poetry. Each autumn across Iran’s high plateaus, Crocus sativus blooms for only a few precious weeks.

At dawn, before sunlight warms the petals, farmers hand-pick the blossoms to protect the volatile aromas. Inside every flower lie three crimson stigmas—the threads we call saffron—gently plucked and dried the same day to lock in color, fragrance, and flavor.

Iranian saffron is prized for its high levels of crocin (color), safranal (aroma), and picrocrocin (taste).

Master graders select long, unbroken Negin and Sargol strands with a deep red hue, minimal yellow style, and a vivid honey-floral aroma.

Hundreds of flowers yield just a single gram—hours of careful labor distilled into red filaments. That is why saffron has long been cherished as a gift of prosperity.

We seal our saffron in airtight, handcrafted tins that shield it from light and air, preserving its character from field to kitchen.