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The threads or filaments of Saffron spice are dried stigmas of Crocus Sativus Linnaeus. Every flower has only 3 stigmas. These threads should be hand-picked from every flower, and more than 100,000 of these are required in producing just 1 pound of Saffron filaments, making it the most valuable spice in the world. However, due to Saffron’s intense flavor and strong coloring power, it must be used carefully.

The spice originates from a flower called Crocus Sativus, commonly known as the Saffron crocus. It is believed that Saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Turkey, Greece, Morocco, and India. While micro-scale production of Saffron does exist in the United States, most Saffron in our company is imported.

For any agricultural product, the most important items are soil, water, weather, and the method of planting and harvesting. Saffron production depends on these items, too. But Saffron is more sensitive to these items. It means if there isn't appropriate soil, you will not have quality, Saffron. Or, inappropriate weather can decrease the Saffron quality. Also, the method of planting and harvesting has a direct effect on Saffron quality and quantity. Planting Saffron bulbs at the right time is unique for each region, country, or even city. Sometimes, it differs from one village to another one in the same province. Farmers decide to start planting based on their experience.

The gathering time of the Saffron harvest starts around November 1st and finishes in the middle of December. Each flower produces only three threads (stigmas) of Saffron, and it blooms for only one week each year. The Saffron must be harvested by hand early in the morning, when the flowers are still closed to protect the delicate stigmas inside and then, will be dried completely. Saffron is expensive because only one pound of Saffron is extracted from 100,000 flowers. The biggest problem in cultivating saffron crops is the quick nutrient depletion of the soil. To fully replenish it, other crops like beans or grains should be planted and harvested for 7-10 years. These problems contribute to the rarity of the Saffron, thus leading to its limited production. and that is why it is expensive.

There are many ways to use Saffron. Different foods like rice, chicken, spaghetti, different drinks like tea, coffee, herbal tea, and different desserts like ice cream, chocolate, candy, etc. For example, you can Grind 2 tsp. Saffron threads along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add 1/4 cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery Saffron rice, and special occasion desserts like Saffron-rose water brittle.

Of course, there are numerous benefits like fighting cancer, arthritis treatment, vision improvement, anti-insomnia, etc. Many research groups have investigated different beneficiary aspects of Saffron for health, skin, hair, and the nervous system. You can find many articles, books,
and watch this link: https://www.facebook.com/CurejoyVideos/videos/877588825767726

For 1 gram of Saffron: Calories: 3 Fat: 60 mg Cholesterol: Zero Sodium: 1.5 mg Potassium: 17 mg Protein: 120 mg For more information check out the nutrition facts table on our packaging.

Store Saffron in an airtight container in a cool, dark place for up to six months for maximum flavor. Saffron, like other herbs and spices, is sensitive to light, so wrap the packet in foil to protect it further. Saffron will not spoil, but it will lose its flavor with age.

Saffron is generally safe with little to no side effects. In standard cooking amounts, Saffron does not appear to cause adverse effects in humans. As a dietary supplement, people can safely take up to 1.5 grams of Saffron per day.

As a dietary supplement, people can safely take up to 1.5 grams of Saffron per day. However, only 30 mg of Saffron per day is enough to reach its health benefits. On the other hand, high doses of 5 grams or more can have toxic effects.



After Saffron harvest and cultivation, it should pass Lab tests. But, it's very important to hold the product in an acceptable situation before and after Lab tests. The most important task in Saffron warehousing is to keep them in dark and dry storage. So, after
harvesting, we separate the white, yellow, and red parts. Now, it is ready to go for Lab tests.

In the lab test step, our chemists do chemical processes to define the level of the chemical compounds in the product. In this step, they will check around ten items. The most effective ones that have a direct effect on the Saffron grade are Safranal, Crocin, and Picrocrocin. These three items are responsible for the aroma, color, and taste of Saffron, respectively.

The Saffron’s grade is determined by examining the Saffron absorbance value by dissolving it in water, measured at λ=440 nm. To attain the grade 1 stamp, the Saffron’s value must be 190 and above. The Saffron we offer to you for sale measures in a value of 225 to 268, a testimonial to a first-grade strong crop. It is also hand-picked just before the sun rises and the stigmas are removed by hand and dried in sterile conditions, enabling the highest levels of both Safranin and Crocin.

Providing the highest quality at the lowest price and delivering as fastest possible are two top goals of the USA Saffron team. In this regard, we always think to replace old methods with new solutions. So, depending on the time and amount of your order we choose the best solution for each order. Here, we talk about this subject in detail. We have mentioned the features of high-quality Saffron, so as soon as customers receive their packages, they can compare the product with the mentioned features. USA SAFFRON guarantees the quality of its products by having a refund and reship policy.

It comes in an isolated dark package inside of a waterproof envelope.

We accept Visa, MasterCard, Amex, and Discover, either debit or credit cards.



High-quality Saffron is very dry and natural. High-quality threads appear in dark red, the redder the better. Low-quality saffron threads appear wax-coated.

If you put a strand (thread) in your mouth and if the Saffron tastes sweet, it's low-quality Saffron. Real Saffron will have a bitter taste.

The real Saffron aroma is a blend of honey, hay and even it has a pungent smell. This is due to high levels of Safranal and Picrocrocin in the Saffron. While low-quality Saffron will have almost no aroma.

Original Saffron doesn't stick with one another but low-quality Saffron sticks to one another.

When Grade A Saffron is added to water/milk, it floats on top. Color spreads slowly from top to bottom. When low-quality Saffron is added to the water/milk, instead of floating, it settles on the bottom, and the color changes immediately.

Add a small amount of baking soda to a cup filled with water and mix it. Then add Saffron to the mixture. If it is pure Saffron, the mixture will turn yellow. The low-quality Saffron will turn red.

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