Saffron is a spice derived from the flower of Crocus Sativus. The farmers collect and dry red threads from Crocus flowers. It is used as a seasoning and colouring agent in food. Saffron, the Silk Road spice, has long been the world’s most costly spice by weight. It is originated in Iran, however Greece and Mesopotamia have also been suggested as the possible region of origin of this plant.
Iran offers the highest quality Saffron in the world. It is grown mostly in the eastern part of Iran, especially Khorasan province. Saffron festival is held in Sarayan and Ghaenat that offer the best Saffron in Iran, as the Saffron harvest is almost over in autumn.
