Saffron

Saffron or Zarparan (scientific name: Crocus sativus) is a plant from the Lilies genus; we use the genus of saffron as a spice in cooking. The crimson stigma and root of saffron flowers are collected and dried, and we use this as a seasoning and coloring food. Saffron has long been known as one of the most expensive spices globally, and one kilogram of it is priced at 5000 US dollars. The historical base of this plant in Iran.  And Iran produces more than 90% of the world’s saffron in the 21st century. Iran is considered the largest exporter of saffron, and China is the largest importer of saffron globally. The global export value of this product is around 275.84 million dollars. High utility liquid chromatography and Mass spectrometry are proficient methods for finding counterfeit saffron.

In addition to curing illnesses such as dysentery, measles, enlarged liver and spleen, and urinary tract infections, saffron is also suitable for better digestion of food, fortifies the stomach, and is an anti-flatulence. Saffron has other valuable benefits that we will mention: