Facts & Myths about Saffron

In ancient times, saffron was weighed by business-savvy merchants using gold, thus helping to consolidate a perception among consumers that saffron was as valuable as gold. In Western cuisine, saffron is used sparingly and carefully. Factors such as intermediary trade, packaging and shipping weigh heavily upon smaller servings, resulting in much higher prices, especially for very small quantities. One gram of good saffron sells for 10-20 francs nowadays. However, 20 grams of saffron is already significantly cheaper than the same quantity of gold.
In response to this, Sirus Saffron offers its product in two-gram packages. You can purchase this quantity without hesitation because saffron filaments have a shelf life of at least 2 years. In order to ensure fair prices, Sirus Saffron works without any intermediaries and buys its saffron directly from producers in Iran. However, saffron is undeniably a valuable spice. One thousand crocus blossoms have to be picked by hand in order to obtain two grams of saffron.

Although saffron is indeed cultivated in Spain, the country only contributes a small share to its global production. Large quantities of saffron harvested in Iran are imported to Spain, where it is marketed worldwide as saffron packaged in Spain, without any mention of its true origin. You may have already consumed more Persian saffron than you realize. Iran accounts for over 80% of global production, especially from the eastern Khorasan region.
At Sirus Saffron, we are convinced that this region is the only acceptable source of high-quality saffron. The soil, topography, climate, and water of the local terroir ensure the special character of the crocus fields.

"Saffron makes cakes yellow," says an old-fashioned European song. Although the color of high-quality Persian saffron is best described as crimson, it turns golden yellow when properly prepared. The scent of saffron often reminds connoisseurs of metallic honey with grassy or hay-like notes, while the taste is described as hay-like and sweet.
Sirus Saffron looks forward to hearing about your experience with saffron in the kitchen and at the bar.

Saffron has been connecting cultures for millennia. In the West, starting in ancient Greece, saffron has been cultivated for over 3,500 years. Saffron was mentioned on an inscription in the palace of the Persian Empire at the time of Cyrus the Great (around 550 BC). Alexander the Great later brought the knowledge of this miraculous spice home with him to the West.
The famous Silk Road, connecting Persia with China and Rome, existed from 247 BC. The Chinese used saffron to refine wines and to perfume their clothes and hair. An ointment containing saffron was popular among wealthy families in ancient Rome. Later, saffron was intensively used for dyeing clothes and carpets.
Sirus Saffron has taken the inscription on Persian king Cyrus' palace to heart.

Saffron is the only spice obtained from a blossomed flower. Each saffron crocus flower produces three filaments from which the spice is extracted. The flowers are hand-picked as soon as they open at dawn, as the filaments would lose their aroma in the heat of the day.

In ancient times, the use of saffron was not limited to seasoning dishes. Clothes and carpets were dyed with it. Cleopatra bathed in saffron to enhance her attractiveness. Love letters were written with saffron in the Middle Ages. It was even used as makeup by ladies in medieval courts because of its positive effects on the skin. Nowadays, saffron is widely used in the cosmetics industry, especially in perfumes and skin lotions. It is quite possible that you have recently come into contact with saffron without realizing at all.