Black Pepper Powder
Cinnamon Powder
Cinnamon Powder/125 gr net/ Zip Pack(M)
Why should we consume this product?
Because it is beneficial for the health of the body and has the following effects:
Warm nature and useful in cold days of year
blood sugar reduction
powerful antioxidant
antifungal
antibacterial
antivirus
helps with all kinds of infection
Coconut Powder
Ginger Powder
Jahed Saffron (Sargol)
Sargol saffron is actually what is in most people’s minds of iranian saffron. In this type, the cream part (root) is completely eliminated and the red Kolaleh separately form pure saffron.
Other names are Sargol, premium (Momtaz), SarGhalam and SarRishe (in Persian name).
In some cases, Pushal is also called Sargol, in which case it is divided into two types: Sargol Negin and Sargol Premium. The Sargol Negin is actually the high definition of the saffron.
Jahed Saffron (Super Negin)
Super Negin Saffron is the most expensive type of Saffron because it has the highest quality compared to other types. When three stigma threads are attached together we call it Negin. Negin Saffron has a long thread, like Mancha (Pushal) and at the same time, it has even more coloring strength than Sargol. Negin is what people call the precious stone on the pieces of jewelry in Farsi.
Jahed Saffron Weight (1 gr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.
Jahed Saffron Weight (2 gr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.
Jahed Saffron Weight (250 mgr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.
Jahed Saffron Weight (3 gr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.
Jahed Saffron Weight (350 mgr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.
Jahed Saffron Weight (4 gr)
Saffron is the most expensive spice in the world.The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area (about the size of England) in the north-east of Iran with ideal soil and climate conditions for the crop. Saffron is a valuable spice with origins in Zagros Mountains area in “Mede” era. Saffron which takes a lot of labor to produce, is actually a very small part of the plant Crocus Sativus Lineas and everything about it is really interesting.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in southern Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed overnight. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand.
The next step is to gently toast the stigmas in order to dry them before they are tested, sorted, packed and sealed, insuring that the full, unique and exquisite flavor, aroma and color of this “vegetable gold” reaches the consumer.