Saffron is the world’s most expensive spice in terms of weight. The spice is actually the dried stigma (tiny threadlike strands) of the “Crocus sativus Linnaeus”. Each stigma is very small, and tens of thousands of individual strands go into a single ounce of the spice; since the stigmas are hand-picked from the individual flowers, saffron high cost becomes more understandable….

Since heat releases saffron flavor essence, it needs to be steeped in hot water and broth before being added to food. Pre-soaking also allows the color to disperse throughout the food. The rule is that a “little saffron” will go a long way. When determining how much saffron….

Saffron is a multiyear plant that will remain 6-7 years in your land. The main investment in this period is saffron corm (that is used for propagation) and labor costs. You will harvest saffron each year on October and the propagated corms will be collected after 6-7 years which have good income for farmer.
Some important points for saffron cultivation are listed below. For more information, please contact our experts here….

Participation of Afghanistan Saffron Company in food exhibition at Qindao China, from 25 to 26 May, 2019.

Pavilion of Afganistan Saffron Company In the fourth national festival of saffron flower, from 11 to 12 Nov,2018.

participation of Herat Saffron (ARG Company) to Passage 2 Prosperity exhibition of Afghanistan products in Mumbai, India, on 12 Sep, 2018