SAMAN, OUR PRODUCER:
He cultivates his saffron in Ghaen, in the province of South Khorasan. The saffron grown there is universally recognized as the noblest and most aromatic in Iran.
Although 90% of the world’s saffron comes from Iran, only a tiny fraction is produced according to organic farming principles.
Saman is the owner of one of only two certified organic saffron farms in Iran — making his product truly one of a kind.
Although 90% of the world’s saffron comes from Iran, only a tiny fraction is produced according to organic farming principles.
Saman is the owner of one of only two certified organic saffron farms in Iran — making his product truly one of a kind.
In autumn, the harvest is done entirely by hand, flower by flower. It takes around 150 pistils to obtain a single gram of saffron!
The work takes place from sunset until dawn, when the flowers are still closed, so that daylight does not alter the precious pistils . Each filament is dried using the traditional Ghaeni method on silk sieves with gentle heat, preserving the aromatic strength, deep color, and complex flavor of the saffron.
The work takes place from sunset until dawn, when the flowers are still closed, so that daylight does not alter the precious pistils . Each filament is dried using the traditional Ghaeni method on silk sieves with gentle heat, preserving the aromatic strength, deep color, and complex flavor of the saffron.