Due to the geographical location and fertile soil of Iran, the Iranian saffron has been considered the world's best saffron. The unique flavor and smell of Iranian saffron is exemplary of its kind.
From planting to consumption
Yakide saffron attempts to harvest and process the best products from the best farms. The process of planting to packaging the Yakide saffron is always observed by the experts.
Iran is the world's largest producer of saffron and due to the climate variability; many agricultural and horticultural crops such as saffron have the highest degree of quality. The annual production of saffron is around 250 tons in the world of which about 230 tons belong to Iran. Meanwhile, Iran has allocated the first rank in terms of quality and quantity with the annual saffron production of over 90% in the world. Greece with an annual production of about 6 million tons, Morocco 4 tons, Kashmir 3 tons, Spain about 2 tons and Italy 1 ton are in the second to sixth place of saffron production in the world. From 230 tons of annual production of saffron nearly 200 tons are exported to more than one hundred countries including Spain, Italy, Germany, France, UAE, China and Saudi Arabia and about 30 tons of it are consumed domestically.
The most historical documents mentioned that saffron was discovered for the first time in Kashmir about four thousand years ago and then in CRETE island in Greece and Persia. Cleopatra, the Egyptian Queen, used saffron for beauty and Pharaoh's physicians prescribed it for the treatment. Crusaders in the eleventh century exported saffron to Europe and used it for cooking, dyeing, perfumery, and especially for the treatment of diseases.