| ABOUT US |
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The Company - Our Vision - Our History - Commitments - |
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| PRODUCTS |
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| Product Catalogue - |
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| QUALITY CONTROL |
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| Quality Control System - |
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| CUSTOMER SERVICE
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| Final Consumer - Commercial Clients - |
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| SAFFRON |
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| Specifications - |
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| Grades
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| Properties and Health - |
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| How To Use - |
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| Recipes - |
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| Growing (.PDF) - |
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World Production - |
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| CONTACT US |
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| Contact US - |
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| Who
is the first ?
 As you may know, Persia shares the largest proportion of world saffron production (Persia produced 213,800 Kg of saffron in 2004). Most of this saffron is exported to Spain, UAE & ... and there, it is repacked in small packs and re-exported to different international markets. For your information 30.2% of Persian saffron has been imported to Spain in 2003 (42,320 Kg), 50.2% to UAE, 4.6% to Italy and 3.7% to France.  |
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Iran and Kashmir are among regions where saffron was cultivated for the first time, and its cultivation development in other parts of the world is regarded as a consequence of wars and conquests by foreign armies. When Spain was conquered by the Muslims, some products cultivable in territories under Muslim influence were taken there for cultivation in about 961 AD. Saffron is mentioned in an English leech book or healing manual of the 10th century but may be disappeared from Western Europe until reintroduced by the crusaders. Saffron is supposed to have been introduced into China by Mongol invaders who took its bulb from Iran. This fact is mentioned in the Chinese matria medica (Pun Tsaot 1552-78).
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