Iran is the largest producer of saffron in the world.
The history of saffron planting in Iran dates back to more than 3,000 years ago.
Saffron is well known for its active ingredients that have many effects on our
Saffron contains a substance called chromatin, which lowers blood pressure
and thus prevents heart disease.
Due to its special taste , smell and yellow color, this plant is widely used in
food (especially rice), confectionery, pharmaceutical and other industries.
Saffron contains some 28 volatile and aroma-yielding compounds, dominated
by ketones and aldehydes. An aroma chemical analysis showed that the main
aroma-active compounds were safranal – the main compound responsible for
saffron aroma – 4-ketoisophorone, and dihydrooxophorone. Saffron also contains
nonvolatile phytochemicals, including carotenoids, including zeaxanthin,
lycopene, and various α- and β-carotenes.
The yellow-orange colour of saffron is primarily the result of α-crocin.This crocin
is trans-crocetin di-(β-D-gentiobiosyl) ester; it bears the systematic (IUPAC) name
This means that the crocin underlying saffron’s aroma is a digentiobiose ester of
the carotenoid crocetin. Crocins themselves are a series of hydrophilic carotenoids
that are either monoglycosyl or diglycosyl polyene esters of crocetin. Crocetin is a
conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble.
When crocetin is esterified with two water-soluble gentiobioses, which are sugars,
a product results that is itself water-soluble. The resultant α-crocin is a carotenoid
pigment that may make up more than 10% of dry saffron’s mass. The two esterified
gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods
such as rice dishes……………..
You can now buy the best Iranian saffron (Ghaenat saffron) from this store.