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The most popular kinds: Persian Rose Petals, Rose Buds, Rose dust, Pomegranate Flowers and Paper Daisies.  Our Pink Persian Rose Petals and Buds are super bright, aromatic and handpicked and imported from the rose Capital of Iran, Kashan and Shiraz.

Expect a pack of a powerfully sweet, clean, fresh and floral fragrance. The kind that opens your heart and calms your mind instantly. When added to your food and beverage recipes, the rose product will give you a full floral explosion aroma and taste!

Roses can last for months. To preserve its quality and bright pink and purple colour, put them in an airtight container in the fridge; if fridge isnt available strictly with no direct sunlight and less than 10°C that way they will last for over 18 months! Even when they lose their bright pink colour they still keep a great deal of their aroma and flavour and of course health properties!

Yes! Rose petals are high in Vitamin C. Rose supercharges the immune system, and as an antioxidant, it treats sore throats, coughs and colds. Relieve symptoms of Urinary Tract Infections, as well as menstrual cramps, minimises stress, anxiety and depression. It also works wonders for skin, hair, acne and eczema, improves metabolism, promotes weight loss and invigorates your sex life. Simply infuse them in hot or cold water and drink on a daily basis.

Rose petals can be used to jazz up your jams, jellies and nougats. The rose petals can be crushed, chopped and baked into pastries, cupcakes and doughnuts. Garnish all your sweet creations with these aromatic pink petals or simply use rose dust and or rose water in your infusions, sweet and savoury sauces, marinades and of course icings.

This is general advice for our whole range of edible flowers; put your flowers in an airtight, cool, dry, dark place with no direct sunlight; less than 10°C. Place one tablespoon of Flowers in 250 ml of hot water; cover and steep for three minutes.

Drink it hot or cold, or add it to white or green tea. The most perfect garnish for prettifying cakes, pastries and cocktails. 

These beautiful blooms have an earthy, musky scent. Light floral, wood, earthy, a tidbit tart and a bitter end; roasted barley and wheat notes, and when infused, it tastes like hibiscus tea.

These fancy florals have a subtle aroma with a herbaceous note. Try these
florets for an earthy, woody, hay-like taste with a smoky, bush flower blend.

Paper daisies can be paired with Black Tea, White Tea, Oolong tea,and Rose tea(our favourite). Place 5 or 6 Paper Daisies in a pot of hot water and watch them as they close their petals in the cutest way when exposed to hot water. Let it brew for 5-7 minutes, then pour into your mug and partake of this pretty, calming cuppa. They are the most perfect garnish for prettifying cakes, pastries and cocktails.

Barberries are a trype of Persian berries called Zereshk; tiny, explosive mix of tart, citrus, zesty and sour, with tonnes of tang. Used for their sour taste before lemons were readily available; their delicious tangy, lemony, currant-like flavour is used to delight dishes. They grow on a shrub. The plant is native to parts of Europe, Africa and Asia. Our Barberries are from the lands of Qaen in East Iran.

Barberries are a mixture of tart, citrus, zesty and sour, with tonnes of tang. Add to any recipe that asks for lemon, pomegranate and/or anything zesty and pretty.

Use them as a snack, just munch on them. Add them to your health shakes, salads, and rice dishes. Bake into and garnish pastries and cakes. Make delicious tartlets and jams and relishes. Add to your champagne where they plump up and give you an even brighter red color with a subtle sweet and sour note.

Barberries are best paired with pistachios, almonds and walnuts. For dairy products, you can pair the dried barberries with feta and yoghurt. Perfect with chicken, quinoa, rice and fresh herbs.

Check out the aroma and spread them on a plate, your nose and eyes are the perfect judge. If your barberries have been in your pantry or fridge for some time, a little reconstituting, light soaking, frying or simmering will plump them up, so they release their tang, sweet, citrus and currant flavours in your recipes.

Our Dried Limes are zesty, slightly bitter much like what you get from sumac. It has an earthy, smoky taste with a complexity reminiscent of premium vinegar. Due to its high amounts of Vitamin C, Lime plays a part in preventing bowel disease; assisting the intestine in cleaning itself. Lime is also a natural disinfectant; working its magic to detox the body and bring balance back. This citrusy star helps with high blood pressure, weight loss, gout and urinary disorders.

Pierce with a fork to allow the broth or liquid to get inside the lime and the citrusy juice to steep out. Add whole to soups, broths and stews; they soften when cooked, and can then be eaten. You can also use the powder and rub onto meat or seafood. Dried limes are a delicious addition to slow-cooked dishes; the pungent flavour releases slowly and delicately infusing the dish.

For a sweet treat, eat them as they are! And yes you can pair it with soft cheese, blue cheese, dolce gorgonzola, mascarpone, ricotta and yoghurt. You can also pair it with dark chocolate, tahini, coffee, honey and prosciutto. Make jams and relishes with them,

The pistachios that we sell are imported from Kerman, Iran, the world’s #1 pistachio producer.

When purchasing, make sure it has a vivid green colour and has a powerful nutty fragrance. The vibrant green colour is due to the pistachio’s high antioxidant level. To keep or preserve the quality, store it in an airtight container in the fridge away from sunlight.

Persian Pistachios have properties that lower your risk of heart issues and keep cholesterol levels at bay. This nutritious nut does wonders for your waistline. If you have exams and a project to deliver and you are using a lot of brain! These red warriors are your best allies. Brain food like no other!

Pistachio can be best paired with strawberry, cherries, barberries(our favourite combo!), pomegranate, grapefruit, oranges, watermelon, dates and bananas. Our powdered pistachios can be added to your cooking and baking recipes! Sky is your limit!

Pistachios are a labour-intensive crop. Handpicked pistachios are then hand sorted for their colour and looks so that only the highest quality products are sold.

The Crocus flower (Saffron flower) yields 3 strands of Saffron only! It takes up to 20,000 saffron flowers to make 100 grams of saffron spice. This along with the fact that harvesting of the desert flower is very labour intensive leads to saffron being considered as gold! BUT you only need one pinch of premium Saffron! It goes a long way. You wont need to use a lot of Saffron to get the optimum color and flavour in a recipe. In fact if you use a lot of Saffron your dish will taste super medicinal. “The more the better” doesnt apply to Saffron! One pinch serves a rice dish that serves 4-6; 1gr of Saffron serves about 22 cups of tea!

Corms are sowed in summer and the saffron crocus flowers are ready for harvest mid- to late autumn around November. It takes up to 3 years for the corms to become ready for fruition and harvest. The flowers must be harvested by hand, during the months of October/November (autumn time in Iran) and before or immediately after sunrise so that they are not impacted by direct heat from the sun. The flowers are very delicate, and growers believe mechanical plucking damages the saffron crocus flowers thats why it still to date remains as a delicate labour intensive work. Once the flowers have been harvested and brought to the factory then the threads/stigmas must be hand-plucked which is done only by women for their utmost attention and eye for details and then dried in special machineries for around 12 hours.

Pushal: Pushal saffron is the stigma part of the plant attached to a 1-3 mm style end and is the most commonly available in stores and used in the kitchen and contains some of the orange/yellow parts to ensure customers of its validity and authenticity. Since Saffron is a valuable and expensive food item, many distributors take advantage of consumers by colouring and selling the orange and yellow portions of the thread to imitate it as “Sargol”. Since these yellow parts of the stigma has less flavouring and colouring value, consumers end up paying much more for an inferior product.

Sargol: means “Top of the flower” in Farsi. Sargol is a sub-type of Persian saffron that derives from the very tip of the saffron thread. Hence, its name “top of flower.”  It also has a specific, powerful aroma. Generally speaking, Sargol saffron is considered to be high quality due to its lack of Yellow or Orange threads. Sargol can be easily recognized thanks to its full and deep red color and short threads. On the downside, Sargol saffron often contains some crumbs and broken threads. Please also note that due to Saffron being a special expensive product, many distributors take advantage of consumers by colouring the orange and yellow portions of the thread to increase their profit margins.

Negin: The most expensive and rare trim of Saffron. Super Negin saffron is known not only for being the most potent but also for its aesthetically pleasing features. Super Negin threads are longer in length and contain no yellow or orange threads. The threads are cut symmetrically and contain no crumbs. When comparing all the trims of Saffron, This grade is generally used for medicinal purposes.

Persian Saffron will almost always be high quality as long as it is purchased through a genuine, reputable and trusted source.

Grade A+ or All Red: All Red Saffron that contains stigmas only. This is 100% Premium Saffron (Just make sure it is sourced from a genuine supplier and isnt just dyed threads)

•  Super Negin Cut
• The highest quality of the Saffron-threads is referred to as “Negin”.
• Negin translated means “The Diamond on a Ring”.
• This is the most valuable kind as it has the highest quality.
• It has the volume and the thread- length of Pushal and ast the same time the colour intensity of Sargol.
• This is not accessible through any artificial colour changes and therefore absolutely pure.
• Our whole gift range come with this beautiful grade Saffron in them

• This quality has according to ISO-Norm 3632-2
  • colouring, Crocin, of about 260+
  • flavour, Safranal, of about 50
  • bitterness, Picrocrocin, of about 95.

Grade A: Contains the red stigmas and connected to the end part of the style that is yellow/ white in color.

• This quality has according to ISO-Norm 3632-2
  • colouring, Crocin, of about 240
  • flavour, Safranal, of about 50
  • bitterness, Picrocrocin, of about 95.

Saffron is vitamin and mineral-rich. This red gold has proud properties as an antidepressant and an anti-suppressant; it helps lift mood and mental focus while lessening snack cravings. Saffron also fights macular degeneration, menstrual disorders and improves sexual dysfunction.

Before you use your saffron, prepare it to release max colour and flavour. First, make sure it’s genuine: check the colour and smell it (earthy and potent, a unique aroma)

Once you’re sure it’s the real thing, select the amount you need to crush; one generous pinch is about 10-15 threads. Put the threads in a mortar and pestle and grind them. To unlock its full flavour, soak your crushed saffron in a little warm water for at least 15 minutes. Then, use as per your recipe. Note: Saffron is water-soluble not fat-soluble, so make sure you infuse it in a little water before adding to other liquids.

If you dont have a pestle and mortar just crush the threads between your fingers

Put your saffron threads in an airtight container, in a dark dry place at room temperature (no need to refrigerate.) Remember – light rays oxidise the pigments in saffron and will neutralise its flavour.

The taste of saffron threads is hard to pin down; it’s different for everyone, but most agree on slightly bitter. You may experience it as highly-bitter, semi-sweet or extremely floral with musky, mushroomy, pungent and fresh notes. One thing for sure, it’s unique.

Pashmak is made from sesame and sugar. It is is an Iranian style cotton candy or fairy floss, that has the specialist confectioners weave sugar into a toffee like ball and then turned into cashmere wool like thread by specific mechanical arms then bundled together into a ball of exquisite flavour.

Humidity in the air will begin to melt cotton candy immediately, the higher the humidity, the faster this process will start. Placing cotton candy in a sealed bag or container will protect it and prevent it from melting. Best to use it within a day or two after opening.

Fit your Fairy Floss in an airtight, sealed bag in a cool (not cold) space between 15°-20C. Make sure it lives in a dry area away from direct sunlight and heat. Given it’s components, this fluffy goodness will only last a few weeks and 10-15 minutes when left out in the open. Any moisture will make the Fairy Floss fix itself into a tight ball.

Yes! Our popular Persian Rock Candy, known as ‘Nabat,’ is infused with grade-A, 100% organic, pure Saffron. Dip this stick of chunky, crunchy, crystallised sugar to sweeten your tea or cocktails and mocktails.

To properly store it, put your Saffron Rock Candy in an airtight container in a dry place at room temperature (no need to refrigerate).

We sell a range of saffron teas with rose petals, wild thyme and cardamom, rose water, orange blossom distillate, date syrup, and date vinegar.

Double distilled, our rosy H2O is world-class. A premium, potent distillate with a superior scent made from organically-grown Persian roses. Using the traditional ‘golab-e do atishe’ method, the essence is locked in within 24-hours of petal-picking. To keep the taste, put your rose water in a cool place with no direct sunlight; at less than 10°C.

You can pair the date vinegar with apples, pears, bananas, strawberries, pumpkins, zucchini and potato; awesome in salads and a perfect marinade element for chicken and prawn as well.

The most healthy altenative to sugar. Vegan honey! When replacing granulated sugar, use a ratio of 2/3 cup Date Syrup for every 1 cup of sugar. In baking recipes, replace honey, maple syrup or molasses with Date Syrup for delicious caramel-like flavours. We completely omit sugar from our baking recipes and use date syrup, healthier and tastier!

Place 1 Saffron Teabag in a pot, add fresh boiling water and infuse for 3-5 minutes to bring out the flavour and colour. Each tea bag makes up to 3 cups of tea, and if you like it sweet, add a Saffron Rock Candy and feel the magical flavour.