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Premium Organic Persian Saffron. .5gm. ISO Premium Organic Persian Saffron. .5gm. ISO Premium Organic Persian Saffron. .5gm. ISO Premium Organic Persian Saffron. .5gm. ISO Premium Organic Persian Saffron. .5gm. ISO

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Premium Organic Persian Saffron. .5gm. ISO

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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. For that reason, Iranian saffron may often come to market having been mixed with saffron of other origins and rebranded. Iran is responsible for around 90–93% of global production, and much of their produce is exported. Most of the saffron you see on the market under different brands, their origin is from Iran. Iran has been under sanction for a long time and other countries took the advantage to buy the Persian saffron and repack it and sell it under their brands. If Iranian saffron farmers do not get credit for their hard work, they have very little bargaining power over selling their produce. Hence their communities, working conditions and lives have not been developed according to the very hard work and labour they put in to producing the very finest produce. 


Novin Saffron is the biggest and most innovative saffron producer in the world. Novin Saffron is the first in the world to receive HACCP certification for saffron on 1998, First in the world to receive ISO 14001 certification in the field of saffron on 2001, First in the world to receive ISO 9000 certification in the field of saffron on1996 and so many others. Every year, a lot of people all over the world show their confidence in us by choosing our products.

This confidence is based on our quality image and a reputation for high standards that has been built up over many years. The Novin Saffron brand name on a product is a guarantee to the customer that it meets high standards of quality and is safe to consume. 


  • First to carry the ISIRI (Iranian Standards Organization) sign: 1993 
  • First in the world to receive ISO 9000 certification in the field of saffron: 1996 
  • First to establish specialized saffron laboratories accredited by the government: 1996 
  • First in the world to receive HACCP certification for saffron: 1998 
  • First in the world to receive ISO 14001 certification in the field of saffron: 2001 




Taste: 10/10


I called for help from a colleague as I had never used saffron before thinking it was complicated and too expensive (which in hindsight was really out of lack of knowledge of the spice). Together we did three taste tests, one on saffron tea, the second adding the saffron to rice and thirdly making a saffron chicken pilaf. She loved the Novin saffron for flavour, colour and appearance and gave it a faultless rating of 10 out of 10.


Nutrition: 18/20


I've divided the nutrition score into two parts:


1. Nutritional Content

Like all spices and herbs, the quantities of saffron used in cooking or tea are so small that it probably contributes little in the way of nutrition.


It is, however, very concentrated and the USDA National Nutrient Database reports substantial levels of fibre, vitamin C, pyridoxine, folate and riboflavin, beta-carotene and the minerals manganese, magnesium, potassium and iron.


It appears that even tiny quantities eaten regularly may prove useful. Professor Jonathon Stone, Professor of Neurobiology at the University of Sydney, has published research which suggests that these small quantities, as little as 20mg per day, interact at the genetic level to turn on specific human genes which are capable of cell restoration.


2. Health/Medical Claims

Saffron (Crocus sativus) has been used for over 3000 years by many ancient cultures, including the Sumerians, Phoenicians, Minoans, Egyptians, Greeks, Romans and Persians.


Its medicinal uses are legendary and in times past it has been used to treat a whole range of health problems from coughs and common colds to scarlet fever, small pox, cancer, asthma, heart disease, gout, baby colic and even eye disorders.


I thought I knew a little about the health benefits of spices having worked for McCormicks but I was taken aback by the range and depth of claims for saffron most of which are backed up by references.


It may certainly have anti-ageing properties as do many of the spices such as turmeric and there is mounting research that saffron's golden colour can hold back macula degeneration in older years (loss of eyesight).


Saffron may protect the photoreceptors in the retina of the eye from damage, maintaining both their shape and function. It is thought that it may work through a protective mechanism similar to that seen with carotenoid supplements, says the Macula Society.


Other research has found saffron to be helpful in dementia treatment (Akhondzadeh, 2010), as effective an antidepressant as Prozac without the side effects (Beauchamp, 2005; Akhondzadeh, 2007), and as a serotonin re-uptake inhibitor in treatments for addiction including opiate withdrawal (Hosseinzadeh & Jahanian, 2010) and hunger cravings (Gout et al, 2010).


Saffron is not as convenient as other dried spices. You can't just add it to your dish – you usually need to soak a pinch or so of the threads in hot water or milk and leave them to infuse for 15 minutes. Then you add the lovely golden water to your rice or pot. However once you get used to doing that, it's pretty easy. Just store the threads in a cool dry cupboard in a well-sealed jar or tin and use within six months.

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