Safran Hakkında

Saffron is a unique spice made from the stigmas of the Crocus sativus flower. Thousands of flowers yield only a few grams, and every step is done by hand, which makes it the world's most valuable spice.👉 At Safran Orman Tarım we grow saffron with protected origin in Safranbolu.

1 gram of saffron is enough to colour and flavour rice for 30–40 people, more than 20 servings of dessert, or saffron tea for weeks.✨ A small amount goes a long way.

Our saffron is analysed by Mérieux NutriSciences – Chelab in Italy using the ISO 3632-2:2010 method. Results for the 2025 harvest: colouring strength (crocin) 284, flavour (picrocrocin) 105, aroma (safranal) 36, moisture 7.15%. These values meet ISO 3632 Category I limits.🔬 All values and the laboratory reports (PDF) are on our Lab Results page.

Steep 5–6 saffron threads in hot (not boiling) water for 3–4 minutes. Add honey or lemon if you like.☕ Our 1 gram jar is a good way to try it.

Yes. Saffron is a prestigious gift, valued for its rarity and elegant presentation. Our sealed glass jars can be sent directly as a gift.

Yes. Every stage, from field to jar, takes place in Safranbolu. We grow Safranbolu saffron with protected origin and keep it as natural as it comes from the field.

Orders ship within 2 business days at the latest, and shipping is free anywhere in Turkey. Once your order ships, the tracking details are sent by SMS and email. Our products are carefully packed in airtight glass jars with a tamper-evident seal.

Before use, lightly crush a few threads and soak them in 2–3 tablespoons of warm water or milk for 15–20 minutes, then add the liquid to your dish. This spreads the colour and aroma evenly.Use it in rice, Turkish saffron pudding (zerde), rice pudding, risotto, paella, desserts and baked goods. A little is enough; too much can make a dish taste bitter.

Some products sold as saffron are actually safflower, corn silk or dyed plant fibres. They may give a similar colour, but not saffron's aroma or flavour.You can recognise real saffron by🔬 laboratory-documented content,👃 an intense aroma,👁️ vivid red threads and🌱 a transparent production process.✅ Our Safranbolu saffron comes from our own field, with nothing added.✨ Every thread is picked by hand, dried in dedicated drying machines and delivered in airtight glass jars.

Used in small amounts as a spice in food and desserts, saffron is enjoyed by the whole family. 1–2 threads are enough in milk, yoghurt, soup or rice prepared for children.👉 For babies under one year old, pregnant women and anyone taking regular medication, we recommend asking a doctor first. Saffron should not be used in place of a supplement or medicine.

No, our saffron does not have an organic certificate. We grow it in Kırıklar village, Safranbolu, under the supervision of the Karabük Provincial Directorate of Agriculture.Safranbolu's climate and soil mean we have not needed pesticides or synthetic fertilisers. Because Safranbolu Saffron is registered in the EU, the whole production process is monitored by the Karabük Governorship and the provincial and district directorates of agriculture.Unlike many producers, we pick the flowers daily during October and dry them daily in drying machines before packing, which helps our saffron reach high colour, flavour and aroma values in laboratory analysis.

Keep it in its tightly closed glass jar, in a cool, dry and dark place. It does not need to go in the fridge; moisture and light reduce saffron's colour and aroma.

Yes. You can withdraw within 14 days of receiving your order. As saffron is a food product, we can only accept unopened items. Return shipping is paid by the buyer.Send your request to tarladangetir@gmail.com or call +90 533 357 2672. Full details are in our Terms of Sale.

Placed in warm water, real saffron slowly turns the water yellow-orange while the thread itself stays red. Fake or dyed saffron turns the water dark red straight away and the threads lose their colour. Real saffron has an intense smell and a slightly bitter taste.For a definitive answer, a laboratory analysis using the ISO 3632 method is needed. Our analysis reports are on the Lab Results page.

Both come from the same plant, Crocus sativus; the difference is origin and traceability. Safranbolu saffron was registered by the European Union as a Protected Designation of Origin in 2024 and can only be produced in the Safranbolu area using traditional methods.Iran is the world's largest saffron producer, and quality varies from producer to producer. Whichever saffron you buy, we recommend asking for its origin and its laboratory analysis report.

The three most important values are colouring strength (crocin), flavour (picrocrocin) and aroma (safranal). The ISO 3632 Category I limits are: crocin at least 200, picrocrocin at least 70, safranal 20–50 and moisture at most 12%.Our 2025 harvest: crocin 284, picrocrocin 105, safranal 36, moisture 7.15%. All values and the report PDFs are on the Lab Results page.

Saffron is harvested once a year, in October–November, so we produce a single batch each year. The saffron currently on sale is from the October–November 2026 harvest.A sample of this harvest is at the laboratory, and we will publish the results on our Lab Results page once they arrive. The values currently shown are from our 2025 harvest.

We accept credit and debit cards through the secure PayTR payment system. Bank transfer and cash on delivery are not available.

You can order our Safranbolu saffron online; shipping within Turkey is free and orders ship within 2 business days at the latest. If you are in Safranbolu, you can also pick up your order at our farm in Kırıklar village. Please call us in advance on +90 533 357 2672. Whoever you buy from, we recommend checking the origin and the laboratory analysis. The ISO 3632 results for our 2025 harvest are published on our Lab Results page.

Yes, we provide quotes for wholesale and corporate gift orders. Send your request with the quantity you need to tarladangetir@gmail.com or call +90 533 357 2672.

No, we only sell saffron threads. With threads you can check purity by eye, and they keep their aroma longer. If you need powder, you can grind the threads in a mortar just before use.