Iran and saffron
A magical ingredient in Persian culture for aromatic and colorful dishes that shines all over the world.
Each year, the saffron harvest begins in early November. While most of the other plants have disappeared, the flowers of this bright purple future spice cover the fields. They create an exceptional landscape in the province of South Khorasan for example, a dry region of Iran.
The price of saffron is mainly justified by its cultivation process. It can neither be mechanized nor automated, and a laborious manual work is necessary at each stage of its production.
The 90% of the world production of saffron is Iranian. It is exported to Afghanistan, Spain, China … where it is sold, shamelessly, under their name.
This magic spice is used as a condiment for its organoleptic characteristics related to its coloring and flavoring properties. What would a risotto or a paella be without a touch of saffron?
In traditional Iranian medicine, it is said to be beneficial in reducing cholesterol and lowering blood pressure. It is one of the most concentrated foods in carotenoids, which reduce the damage caused by free radicals. This anti-degenerative action is frequently used in cosmetics.
Saffron must be harvested early in the morning, before sunrise. If the buds open, the harvest will be even more difficult and laborious. This one must be as short as possible in order to respect the freshness of the flowers for an optimal flavor.