Iranian saffron with Soleyman pro
Saffron is one of the most expensive and valuable spices in the world. In addition to food consumption, this valuable commodity is widely used in the pharmaceutical industry. This product is one of the most pervasive markets in the world. Therefore, saffron trade is one of the most profitable and profitable global trade for saffron exporting countries.Therefore, in addition to the countries that used to have saffron in the past, today many countries in the world have started cultivating saffron in order to introduce themselves as exporters of saffron in the world market and to make profitable trade. Meanwhile, Iran is known as the largest producer of saffron.
There are three main types of saffron on the market:
The ِDokhtar pich the Pushal and Negini.
The best type of saffron for export is Negini, which is available in different packages from 1 g to 100 g.
Soleyman pro has provided you with the best types of saffron models with beautiful and professional packaging.
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Cultivation of saffron in cold regions has the best yield and is produced with high quality. This is one of the main reasons for distinguishing good saffron from poor saffron. The colder the region, the higher the quality of saffron produced.
Saffron has a high resistance in cold regions and in cold weather and its onion can grow up to minus 40 degrees Celsius. Since saffron requires less water than other agricultural products, its cultivation is suitable for dry and water-scarce areas. Iran, as the largest producer and exporter of saffron, has the most coordination with the climate required for saffron cultivation.In addition to the climatic conditions and rich soil of Iran, due to the fact that in the past saffron was taken care of a lot, Iranian saffron is one of the highest quality saffron in the world.
After separation and drying in a suitable space, saffron should be kept away from light and moisture and in a glass cup. If you do not follow the necessary tips, its essential oil will be reduced and it will lose its taste. As a result, its quality, quality and grade decrease.
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