Saffron root

Saffron root, which is also known as “cream” or “white saffron”, is actually the white or yellow end part of the saffron stigma, which is connected to the red part, and the main root of the plant is under the soil. This part does not contain crocin (the main factor behind the red color of saffron) and therefore has very low coloring, but it still contains vitamins B1, B2, B6 and C, iron, manganese and calcium. Iran is the world’s largest producer of saffron with more than 3 thousand years of history, and South Khorasan and Razavi provinces are the main hub of this product. Among the most important properties of saffron root, we can mention strengthening of sexual powers, treatment of mood disorders and depression, freshness of skin, strengthening of liver and heart function, and stomach tonic. This product is very suitable and affordable for uses where saffron coloring is not considered, but its taste, aroma and therapeutic properties are important. Saffron root can be used in preparing soup, stew, bottom of the pot, sweets, tea and pharmaceutical industries.