Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.

General Details
Grades of Iranian saffron are: “sargol” (red stigma tips only, strongest grade) “pushal” or “pushali” (red stigmata plus some yellow style, lower strength)”bunch” saffron (Dasteh in Persian)(red stigmata plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and “konge” (Risheh in Persian) (yellow style only, claimed to have aroma but with very little, if any, colouring potential).
Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmata.
Saffron plant age: 4-10 years and 12 in some places, the best time of harvesting is age of 2-5.
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