Saffron, the most valuable plant, grows in Iran with charming color, aroma and taste. There are different views for the origin of saffron with the scientific name Crocus Sativus. It has been cultivated in Iran for 2500 years and transferred to the other places to be cultivated. Knowing the properties of saffron from the ancient times, the Iranian cultivated, processed and harvested saffron, this precious product, to be exported to all over the ancient world such as Greece, Rome, China and Russia where it was known well by the people and they used saffron for ceremonies, feasts, foods and drugs as well.

Iranian saffron has still the best quality and nearly %90 of the world consuming saffron is cultivated and processed in Iran to be exported to more than 43 countries in packages or bulk form and it is repacked upon the ways of use and tastes in the most importing countries.