“Iranian saffron is undoubtedly the best in the world.”
That is according to a representative of the Food and Agriculture Organization of the United Nations.
Because of this demand, Iran is currently the biggest producer of saffron in the world.
Iran has a production of 360 metric tons of dry saffron per year, which is more than 90 percent share of the global production.
Cultivating saffron suits Iran’s climate because it does not need too much water to grow.
“Here we have limited water but also have the best soil for saffron,” explains a farmer to National Geographic Travel. “It’s dry but hard enough to keep the moisture for a couple of months. Our main concern is our underground water. We try not to waste it.”
This violet flower also has a worldwide market because of its health benefits.
It is used in traditional medicine for improving the cardiovascular system and for creating joy.
It is also found to be anti-cancerous, helps with memory and improves sexual potency.
But producing the best saffron in the world isn’t an easy task.
Farmers need to harvest 100 kilos of flowers or 170,000 flowers to produce just a kilo of dry saffron.
Saffron has a long and colorful history. You may be surprised by how it is made. https://on.natgeo.com/2wtqNvH
Posted by National Geographic Travel on Wednesday, 29 August 2018