Introduction of Saffron
Saffron is plant that is harvested from the fall-flowering plant, received from the flower of Crocus Linnaeus, known as the Saffron. Each flower of saffron has three red color stigmas (Threads) and a pistil. Dried threads (red – gold) are used to reduce fever, cramps, enlarged livers, to calm nerves, and also used mainly in various food as a seasoning and coloring agent.
A spice derived from the dried stigmas of the saffron crocus (Crocus sativus), with its bitter taste, hay-like fragrance, and slight metallic notes, saffron has been used as a seasoning, fragrance, dye, and medicine.
Afghan saffron have been ranked as top high-quality for the past several years. It has been recognized as the best quality in the world, hence, the International Taste and Quality Institute in Brussels named the Afghan Saffron as world’s best quality.
The saffron had been cultivated in 33 of the country’s 34 provinces this year, producing 18.3 metric tons which made Afghanistan a good name in world markets.
