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Saffron is a small, bulbous spice, has long been the world's costliest spice by weight and Saffron is also known as red gold. It is so expensive because it is an extremely labor-intensive crop.

Derived from the saffron flower, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, it has a bitter taste, are collected and dried for use mainly as a seasoning and used for colouring agent in food and confectionery industry It is also used in rice. Try adding some to your stew. To make a wonderful Taste for your food

Saffron has valuable compounds that differentiate it from other plants. Exportex International Company collects and produces the best types of saffron, which include:

• Color Enhancing Agent (Crocin)
• Flavoring agent (Picrocin)
• Taste and odor enhancer (Safranal)

The bitter glucoside picrocrocin is responsible for saffron's pungent flavour.

Saffron is a shade of yellow or orange, the colour of as tip of the saffron crocus thread, from which the spice saffron is derived. The hue crimson colouring of the spice saffron is primarily due to the carotenoid chemical crocin.

The domesticated saffron flower, Crocus sativus, is an autumn-flowering perennial plant unknown It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus and originated in Crete or Central Asia. pallasii are other possible sources. As a genetically monomorphic clone, it slowly propagated throughout much of Eurasia.

Persian saffron is the most perfect saffron at the world and has been traded and used for thousands of years. In the 21st century, Persian country saffron produces some 90% of the world total for saffron with best quality.

Saffron spice is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor