Saffron

What is Saffron?

Have you ever heard the word "saffron"? Have you thought about it or searched for it? This page will introduce Saffron and explain different aspects of this fantastic spice. Here, we will talk about the saffron term and its history. Also, we review saffron usage and will show you what chemicals saffron has. Next, we will enter business part of Saffron and discuss the saffron price. If you want to join this exciting business, we will explain how to order bulk Saffron and sell it. Finally, we will give you some tips to start cultivation and create your saffron business independently.

So, you will start a complete journey on "red gold."

saffron Etymology

If we look deeply at the English word "saffron," we will find the start of this story. As you know, these spice threads are all red strands known as red gold. So, Saffron could be introduced as "Gold Treads." Am I right?

In the ancient Persia language, "Zar" and "Paran" mean "Gold" and "Threads," respectively. So, "Zar Paran" means "Gold Treads."

Also, This Persian name represents Saffron's deep and keen Persian culture and shows that for Persian people, Saffron is dignified as gold.

In the Arabic language, because of the lack of a "P" letter and pronunciation, "P" was replaced by "F," and consequently, "Zar Paran" changed to "Za faran." After The Muslim conquest of Persia, also known as the Arab invasion of Iran in the seventh century AD, many Arabic terms interred to the Persian language. Even Arabic words of Persian origin, like "Za faran." So, after the seventh and Eighth century AD, Persian people called it "Za faran," too.

The Latin word "safranum" is taken from this Persian-Arabic term. After a while, Saffron was introduced to Europe, Especially France was the gate of Saffron to Europe. The old French word "Safran" drew out from the Latin "safranum" in the 12th century, and it turned to "saffron" in the English language, finally.

Moreover, to know the saffron word in other languages, click here. We represent there the saffron name in all 109 languages of the world.

History

The exact time of finding saffron as a spicy is not precise. Based on many historical references, the story started in the east, especially the middle east.

At that time, Persian lands was consisted of Afghanistan, Turkmenistan, Uzbekistan, Azerbaijan, Armenia, Tajikistan, west part of China, west part of Pakistan, west part of Kyrgyzstan, the east region of Iraq, the east part of Syria, the east part of Turkey, east part of Georgia and most notably Iran.

So, it's probable that you have heard of any of these countries as the origin of Saffron. Also, a few historical texts mention these countries as the first saffron lands. Now, you know the reason.

saffron usage

Since ancient times, this plant has been used in drinks, foods, and cures. In old Persian, Saffron was used as a relaxing and Soothing material. The great Avicenna mentioned Saffron as a medicine in his famous five-volume book: The Canon of Medicine.

Today, this is used internationally by professional and amateur chefs. It's used for fragrant foods, desserts, and drinks. Also, many physicians, especially traditional ones, prescribed Saffron to treat their patients.

ingredients

This spice has many unique compounds, like Crocin, Safranal, Picrocrocin, Crocetin, Zeaxanthin, Kaempferol, Gentiobiose, and heta-Isophorone. Each combination has its role in creating color, taste, or aroma, but the most important ones are Crocin, Safranal, and Picrocrocin.

Saffrons, the nutritional facts.

100 grams of all red Saffron consists of:

How to Start a Saffron business

Saffron price is the most searched saffron-related phrase on the Internet. It's not surprising. When you decide to buy a product, price is the first thing that comes to mind. For Saffron, here are some essential items you should remember when comparing the prices in different online or offline shops.

You should check the order amount, type, quality, delivery situation, saffron origin, and payment method.

For more details about Saffron, and its price, click here or here.

You could start and grow a saffron business in a few easy steps. Like other markets, the first and most crucial step to creating a profitable saffron business is "finding potential customers." Restaurants, Chefs, coffee shops, retailers, etc., are potential saffron consumers. Next, find a wholesaler (like us) by searching the internet. Finally, order bulk Saffron and pack it based on your customer's request.

In brief, buy bulk Saffron and sell it In retail.

The amount of bulk orders depends on the average amount your customers need. For example, if your customer orders an average of 10 grams, we suggest ordering 100 grams for the first bulk order. In this case, at least you will pay 300 Euros and earn 1000 Euros (10 Euros per gram).  Moreover, we will support you with a "Money back guarantee" service. So, if you would not sell the Saffron, you can return it, and we will refund your payment. So, don't waste time and start your saffron business immediately.

Cultivation Flower

As you probably know, red threads of Saffron come out from a purple flower known as "Crocus Sativus" or "Saffron Sativus." Also, because of its harvest time in autumn, this plant is known as the "autumn crocus."

Saffron farmers plant crocus Sativus bulbs from August to October, and saffron flowers will bloom in November.

There would not be many flowers in the first year, and in the second year, the harvest would be better, and so on.

Saffron flowers will grow from Crocus Sativus bulbs for 4 to 7 years; you don't need to plant bulbs yearly. Please note that to cultivate Saffron, here are some essential items. The first and most important item is the weather.

Crocus Sativus is a tropical plant and will grow ideally in regions that have a mild climate. Warm and sunny summers and mild winters will help the process, too.

The second issue is the soil. The best type of soil for Crocus Sativus growth is sandy-clay soil with little lime. Soil pH should be between 7-8. Moreover, farmers use natural fertilizers to improve the quality and quantity of harvest.