The nature of the saffron is warm and dry. Saffron is rich in antioxidants such as carotenoids, safranal, crocin, croquetin, picrorecroquin, focuses and crocus, vitamin A, thiamine, riboflavin, folate, copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.
The saffron is a plant of the Irises, whose flower grows in the autumn, has 6 purple petals, and the part used as saffron is actually the end of the stigmas and cream. Saffron is fragrant and has a little bitter taste.
Saffron today is cultivated in Iran, Spain, Eastern Mediterranean and Southeast Asia, and Iran is the first saffron producer in the world.
The cities of Zaweh, Torbat Heydarieh, Gonabad, Torbat Jam, Taibad, Bakhrzās, Neyshabour, Kashmar, Khalil Abad in Khorasan Razavi province and the provinces of Ghaenat, Ferdows, Bashrooye, Sarayan and Birjand are among the largest saffron producers in Iran.