A survey on saffron status of Khorasan Razavi and South Khorasan convinces in Iran

A spice derived from the flower of Crocus sativus is commonly known as the “saffron”. Crocus stigmas are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, the plant, grows to a height of 20-30 cm (8-12 in), and non-photosynthetic leaves are known as cataphylls. Long among the world's most costly spices by weight, it is native to Asia and was probably first cultivated in near Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron, king of all spices, is Iran's red gold, the word immediately reminds you of Eastern colors, perfumes and treasures. In other words, it is beautiful, tasty and expensive, its nickname is red gold.