• Pushal Grade Saffron1 (Top)

      This type of saffron regarding the amount of yellow style is such as ordinary Pushal Saffron but this kind of saffron belongs to the variety which is longer and thicker than ordinary Pushal. Power of its colour is about 250 usp or higher and regarding the volume and beauty is very extra-ordinary

    • Pushal Saffron (Pushali)

      This kind of saffron in including stigma which has 2-3mm. yellow style. Power of colour of this saffron is about 220 us

    • Bunch Saffron (Dasteh)

      This kind of saffron including all stigmas or filaments of saffron and depending to its variety and conditions of cultivation and harvest for example the soil, red section can be longer than yellow part.

    • What is Saffron?

      Saffron is a plant with scientific name of “Crocus Sativies” from (Iridaceae) Family which called “Health Flower, King of spices and Red Gold”. This plant of several years of age has small onion, almost Spherical and covered with brown colored membrane. This plant is native of different location of Asia, especially southwest of Asia, south of Europe and south of Spain.

      At the months of October up to End the flowers at the number of one up to three appears at each stem, the colour of flowers are violet and having one petal. The usable part of the plant in the name of Saffron exists at the trade market, the end of stigma and cream of flowers (Madegi) which is Reddish-orange colour.

    • Saffron Flawer
    • History of Saffron

      Certain people know the origin of Saffron in old state of Mad Iran; some researchers also know the origin of Saffron at the more wide region of earth planet at Greece, Turkey, Minor Asia and Iran. Iranians while exporting saffron to many other location of the ancient world, introduced its properties to Greeks, Romans, Chinese and Semitic Native including Arabs and taught the method of its cultivation on 1st and 4th centuries of Hijratto the Muslim nations, around Mediterranean.

      Iranian natives such as Rostamians and Bnotabari were effective in transferring the culture of saffron cultivation. Historical documentary show this reality that Iranian from ancient times were really interested in gold and saffron in a way that in Celebration, happiness and exhilaration gatherings such as marriage and feasts, or welcoming the dignitaries and pilgrims offered gold and saffron to their feet.

      At Achaemenideras age saffron was used for decorating bread pollen and food flavoring. At the era of Parthia's, Iranian saffron dispatched to the Greece and Rome, afterward China became one of the customers of the Iranian Saffron. The era of Sasanians cultivation of saffron also became common in Qom and Boon and quality of their products became famous.At the same times, saffron was used for expensive papers, but previously the solution of saffron applied as writing ink, and up to centuries later was used in inks of desirable writing. In addition at the writing of holy prayers on the papers and textiles and sometimes shroud used from ink of saffron. Saffron with all attributes, characteristics and vegetable properties were taken into consideration by many literates,writers and poets. So that it can be strongly say that the word of “saffron” and related interpretations and evocations, as much that come in Persian texts and resources, at the literature never used in any one of world volume. At the 10thChristian century cultivation of saffron by Arabs (which they themselves learn it from Iranians) became common in Spain and following it, at the 18th century at the location in the name of Walden in Essex of England became common and now this location called Walden Saffron.

      So that from the written and medical literature of Indian medicines it is clear that Saffron for a long time was known with the people of that land. Also saffron has been taken into consideration among Greeks, Jews, Hindus and Muslims.

    • Medical properties of Saffron:

      On the basis of scientific researches which have been performed in continuation of widely using of Saffron in traditional and plant medicine, the various properties of Saffron and effective composition has attracted the attention of much more researchers, pharmaceutics and active in medical sciences. The results of these researches in different countries of the world show the Saffron will be an important replacement of chemical drugs which the researchers know the Saffron as point of reference in using pharmaceutical industry in near future.

      Included in these matters may refer to the following applications:

      • Stimulant, strengthen of sexual desires
      • Helping in natural food digestion, strengthening stomach and anti-tympanites;
      • Calmatives, special for treating the gingival and colic pains;
      • Anti-cancer, collector of free radicals (Anti- cancer property of Saffron) ;
      • Rejoicing, Treating of neuralgia, calmative treating of sleeplessness;
      • Strengthen of memory faculty, increase of concentration, anti-convulsion, depression, spasm, Alzheimer and Parkinson;
      • Treatment of blood pressure, decreasing colostrol, treatment of anemia results from shortage of iron in girls, decreasing percentage of probable of existing heart diseases , induration of arteries, increasing of heart health (due to existing thiamine, riboflavin and minerals).
      • Treatment of respiratory diseases like Asthma, catching Cold and Toughing
      • - Increasing blood current in retina, treatment of disorders in yellow spot of retina due to old age, amelioration of signs relevant to retinopathy Ischemic
      • In addition of the above-said matters ,it may be used for the treatment of contusion and Rheumatism in a shape of external use.
    • Saffron Quality

      Quality of saffron evaluated according to the measurements of specialized laboratory and through examination of specification classified including Crocin(color factor) Picrocrocin(the bitter taste of saffron) and Safranal(the factor of perfume and scent saffron).

      other factors which effect on quality of saffron are: remained of flower of saffron and some other external non- organic compositions of (saffron ash).

      Global standards No.3632 part 1,2 for classification and gradation of complied saffron has been developed by international organization ISO. This standard discusses about saffron in away of specialty.

      According to this standard four degrees and types have been determined regarding color of saffron. The most weakness of it is as saffron degree 4, and respectively by increasing the power of color in degree 3,2,1 having the best quality and highest power of color.

      .( Bahraman Saffron is prepared from the best classified saffron by ISO which has the highest quality and power of color);

      power of color of saffron which is the most important factor of classification, and with three natural color existed:
      • Crocin: which measure by a device of Spectrophotometer and 440 nm. wavelength in specialized laboratory and is the factor of color of saffron;
      • Picrocrocin: which is the factor of taste of saffron and in 207 nm. wavelength is measured.
      • Safranal: which is the factor of odor of saffron and in 330 nm. wavelength is measured; these schedules specify the degree of saffron by ISO. 
    • High qualified Saffron recognition and good packaging

      Saffron is one of undisputed ornament of Iranian tablecloth and is considered the world’s most precious and valuable spices.

      So everyone knows it as Red Gold. High price of saffron has caused jobbers to do some cheats .This job not only lessen the value of this worthy and noble product but also TAKE TO RISK THE health and safety of consumers. From among these frauds the most important is adding unauthorized artificial colors to saffron that using it will have detrimental consequences for people especially for elderly and children and also the only way to a certain diagnosis is doing accurate chemical examinations by quality control unit. The other fraud is adding ”NACL” or Sucrose to saffron in order to increase the weight

      suitable package must keep the properties of saffron for example power of coloring , odor and flavor for the best possible way.

BAHRAMAN SAFFRON COMPANY

bahraman saffron

Bahraman Saffron

Bahraman Saffron Company has started its activity on the year 1349 (1970-71) as one of the biggest and the most  prestigious  Saffron  Producing Company  and as one knowledge-based company which know the customer at the place of strategic, could obtained quickly special trust of final customers with policy of first grade and privilege  products.

Bahraman Saffron Company by utilization of valuable and continued trade of managers, specialists and experts with completing equipment of laboratory quality control and performing required tests regarding progressing the quality of products permanently according to the national and international standards entered into competition field and could obtained achievements and honors.

  • دریافت تندیس برند برتر ۱۳۹۵
  • تکمیل شدن وب سایت بهرامن
  • دریافت تندیس برند برتر ۱۳۹۶
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BAHRAMAN ACCREDITED LABORATORY
Bahraman Saffron Company has the most equipped saffron quality control laboratory in Iran. This company’s laboratory is equipped with technological and up-date, modern facilities and from standard institute and Iran s industrial researches as Reference accreditation laboratory has been introduced the colleague of this institute. In laboratory of Bahraman saffron company ,quality control of saffron is done based on international standards of ISO 3632-1 and national standard of 259-1and 259-2 which include all characteristics and gradation of saffron. This unit for the purpose of fulfilling public requirements for a qualified and in accordance with national and international valid standards product ,after confirmation of quality control unit, produce and pack all the products in a totally sanitary environment and by using advanced technology and also utilization of specialists, experts and devouted employees. In this system in order to tracing the product better at the beginning a code is given to product that finally will be interpolated on the final product and hereby all the consumable saffron in every stage of product will be traceable and controllable. After sampling on every code some examinations such as determination of artificial color, moisture percentage, tota ashes, Acid in soluble ash, quality factor parameter by spectrometer device on wavelength of 257, 440 and 330 nano meter in the order of Picrocrocin (factor of saffron bitter taste), Safranal(factor of saffron aroma), Crocin (factor of saffron color) and so on will be taken place. Microbial tests also is done for no contamination control and to insure product safety in product stages, in the process of packaging . Results of all performed examination by quality control unit has been examined which the results of these examinations in selection of saffron supplier and promoting quality level of final product an finally supplying customer’s satisfaction has effective role.
Contact us

Head Office:

Corner of 8th Imamreza St.,Mashhad - IRAN
Phone: +98 513 853 45 30-31 Fax: +98 513 854 63 12

Factory :

Corner of 9th Andisheh Blv.Toos Industerial Zone, Mashhad - IRAN
Phone: +98 513 541 31 45-46 Fax: +98 513 5413124

info@bahramansaffron.com

Belgium, Netherlands, France, Luxembourg

S.P.R.L TANIN & NAFAS:

RUE ARISTE CAUSSIN 88-90
5500 DINANT, BELGIQUE
Phone: 0032 471 30 91 21
0032 497 16 72 18
t.n@bahramansaffron.com

Spain

GRUPO TAK CRISTAL 01 SL

Ave. EL PIRATA N2-BA Estepona 29680 Marbella Espania
Phone: 687352385
info.gtc@bahramansaffron.com

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