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The MOJALAL Saffron Company with years of experience in the fields of producing, processing and trading of saffron and dried fruits has started its official activity since 2006. The company with the producing, processing and packaging of saffron and directly sends its high-quality products to customers.
With our experienced staff we are able to offer you the full range from making the decision to buy or to wait till finally delivering the goods to your warehouse. Our long term relations with quality suppliers and quality customers have created a unique position in the market.

About

Saffron

Saffron is a grassy plant related to Iridaceae family. Its scientific name is crocus sativus and it is called Safran in French language. It is an eight year plant, without any stem and its root is bulbous and spherical. The bulb is often twin, solid and hard and it is covered by a thin brown membrane.
The roots are extended from the bottom of the spherical  bulb. Each bulb produces 6 to 9 narrow leaves which are like meadow grasses. There comes  out a hard and firm stem from the middle part of the bulb to which the narrow grassy leaves are jointed. The flower bar is appeared out of the middle of the grassy leaves.

 

With our experienced staff we are able to offer you the full range from making the decision to buy or to wait till finally delivering the goods to your warehouse. Our long term relations with quality suppliers and quality customers have created a unique position in the market.

Saffron

Uses

How to use saffron:
Saffron can be used in making different foods, drink and desserts. It is important to grind an appropriate amount of saffron for each time and it is important not to use extra amount of saffron.

Saffron in drink:
Make saffron powder, pour in saltshaker. Shake on tea or coffee. Mix in drink. Saffron sherbet: add ground saffron, sugar, cold water. Great for hot days.

Saffron in Desserts:

Adding ground saffron to ice-cream boosts nutrition, appearance, and flavor. It’s recommended for dairy products like milk, yogurt, and cream. Using saffron in baking enhances cakes and cookies.

Saffron in foods:
Use saffron’s flavor and color for dishes like Kebab, grilled chicken, Halva, and fish to share the health benefits of this precious spice with your loved ones. 

After tasting Germansaffron cake, “Allen Zitta” becomes curious about the seasonings used in the cake. It is the first time he is confronted a seasoning as a cook researcher. So, he studies the matter and opens a gate to the rich history of Asian seasonings.
Although from centuries before, different seasonings have come from India to England and then dishibuted all over the Europe, saffron has another story. It causes good taste, good color and good smell. Every body who has been familiar with saffron from long times ago, had used it in different foods every day. As it is an expensive seasoning, every body used it to the limitation of his/her economic ability.
In a wooing ceremony, when the girl’s family agrees with the boy’s family proposing suggestion, the host serves saffron tea which is the most mirthful drink in that joy ceremony; a special drink that creates an atmosphere of happiness in their ceremony.

Industrial purposes:
industrial applications of saffron and to deal with other aspects of this valuable plant. In general, the most important industrial can be counted as below:
-Dyeing industrial
-Perfumery and aromatic industries
-Repairing and maintenance of artistic works
-Warehousing
-Chandlery

Medical purposes:
Saffron has a wider medical usage than that of food.
It can be studied in both h·adition a land modern medicine.

Traditional medicine:
Beside all the documents about saffron benefits, remained from the middle ages, we will mention Nazemol Atebba who was the ingenious physician in Qajar period. He had just gathered the information from ancient times up to

Cultivation

Saffron thrives in warm, dry climates with sandy or clay soil. Cultivation requires specific steps like watering, ploughing, and harvesting before careful drying. Iran stands out for its organic saffron farming, ensuring high quality. The process involves separating the stigma and style from the flower, then carefully drying the saffron away from sunlight to prevent decay.

mojalal saffron Cultivation

Types of

Saffron

1- Bunch Saffron

Stigmas have 4-5 mm style. Strands of saffron tied by white thin yarn and will be dried smoothly. This type of saffron includes all tissues or filaments of saffron and depends upon its varieties, condition of harvesting and cultivating for example soil, the red section can be higher than the yellow section.
The produced species of saffron in Iran have also classifications. One of the ancient species is called
dokhtar-peech (maid woven).
 In this type, the stigma is connected to style. It is also called bunch saffron in Iran. In other countries it is called red & yellow. The red stigma in this kind of saffron must consist 70 to 75% of the fiber.

2- Mancha saffron: PUSHAL SAFFRON

In this type, stigma is longer than style and connected to it. Style is just few millimeters thick. It is known as Poushal in Iran.
Whenever style of saffron separated from flower, stigma will have 1-3mm cream, this kind of saffron called Pushali. Pushali has 3 grade: grade 1,2,3.
This type of saffron includes tissue. Together with 2-3 mm style. Color power of this type of saffron is about 220 USP.

3- Coupe saffron: SARGOL SAFFRON or All-red saffron

The only characteristic of this type is the redness of its stigma. It is called Sargol in Iran. It is also known as all red saffron.
Style (white part of saffron) is removed and all red saffron is produced (Cut filament saffron).
 This type of saffron is completely pure and is with the cute tissue of saffron without style. Color power of this type of saffron is very high (in Iranian saffron above 250 USP) and there is no breakage among the tissues.

4- Saffron Cream

Here, the type, stigma is connected to the style and the length of style is one third of stigma.

Style (white part of saffron) is removed and all red saffron is produced (Cut filament saffron).
 This type of saffron is completely pure and is with the cute tissue of saffron without style. Color power of this type of saffron is very high (in Iranian saffron above 250 USP) and there is no breakage among the tissues.

5- Super Negin saffron

Three strands of saffron stigma connected together. So, strands of saffron stigma skeined, it seems beauty appearance and more volume, this saffron is more appropriate in market than other classes so it is more expensive. Super Negin classified in Pusahli classes.
Negin Pushali Saffron: 
This kind of saffron is same as super Negin, strands of stigma connected together. The only differential between them is length of strands.in Negin saffron stands is shorter.
This type of saffron from the viewpoint of ratio of style is similar to ordinary Pushal saffron, but this type of saffron having varieties which is longer and thicker than ordinary saffron. The color power is about 250 USP or higher and is very extraordinary from the viewpoint of mass and beauty. 

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