Saffron with the scientific name of Crocus Sativus, is a small plant with 10 to 20 cm height. The used side of this plant is the style end and the three-branched stigma, which is known as saffron and is fragrant and slightly bitter.
Although saffron cultivation is prevalent in various parts of Asia, Europe, and North Africa, Iran alone produces 90% of the world’s saffron and the highest quality saffron comes from the tropical and deserted regions of Iran.
Saffron has many well-known medicinal properties in addition to its nutritional properties, minerals, and useful vitamins and its good color and taste in cooking. Saffron contains over 150 different compounds including carotenoids, safranal, crocin, antioxidants, and other biochemical compounds. In saffron, there are also minerals and vitamins that are essential for human health.