Sale of the finest quality Iranian saffron

"Buy your Iranian saffron at Comptoir de Toamasina. Arnaud has selected a blood-red pistil for you, the mark of a great Grade A saffron."

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I am Arnaud Sion

Spice hunter, founder of Comptoir de Toamasina

I wanted to offer you Iranian saffron with the same high standard as my Madagascar vanilla beans: a blood-red pistil, the mark of a great Grade A saffron. On my blog and YouTube channel, I document everything I have learned about this exceptional spice — its history, harvest, purity criteria, and tested culinary recipes.

Grade A Quality

A blood-red pistil, the mark of a great saffron selected with the utmost rigor to elevate your culinary creations.

Symphony of flavors

Opening our jar of saffron threads unleashes a unique aromatic signature that awakens the senses and harmonizes your dishes.

Accessible price

We are committed to offering you the finest saffron threads at the best price, from small trial jars to bulk kilo packs.

Iranian saffron is renowned for its exceptional aromatic profile. To preserve its incomparable scent, we designed custom airtight packaging. Our saffron is a culinary treasure that transforms every dish into a work of art, blending deep metallic notes with the enveloping sweetness of honey.

Buy our saffron threads online for a refined sensory journey. With just a few threads, your kitchen lights up with a golden hue and a captivating scent recalling the richness of Persian lands.

Saffron Threads Premium Saffron Threads Premium 2

Saffron Threads Premium

SAI1
The flavor of saffron is enveloping, slightly bitter with a persistent fragrance and a blood red color. (Color of a high-end Saffron). Saffron is the king of spices with the vanilla queen, our Iranian saffron from the origins is of high quality. Saffron power: 10/10 Main notes: Tannic, slightly honeyed and metallic Saffron Category: 1 (Best Saffron...
€10.00
Saffron Premium Threads 10G Saffron Premium Threads 10G 2

Saffron Premium Threads 10G

SAI10
The flavor of saffron is enveloping, slightly bitter with a persistent fragrance and a blood red color. (Color of a high-end Saffron) in 10g bottle Saffron power: 10/10 Main notes: Tannic, slightly honeyed and metallic Saffron category: 1 (The best quality of saffron) Origin: Sabzevar, in the North-East of Iran At Comptoir de Toamasina in Comptoir des...
€80.00

Buy the finest saffron threads: a blood-red treasure

At Comptoir de Toamasina, we offer Grade A Iranian saffron. A blood-red pistil, the mark of a great saffron with remarkable aromatic power. It is the second most expensive spice in the world after Madagascar vanilla beans.

Exceptional Grade A

A blood-red pistil, the mark of a great saffron containing the highest level of crocin and aromatic compounds.

Sweet symphony

An enveloping sweetness punctuated by honeyed notes and a unique metallic touch—a true aromatic signature.

Persian red gold

Iran is the world's leading producer of saffron, perpetuating ancestral cultivation and meticulous agricultural expertise.

Buy Grade A Iranian saffron threads at Comptoir de Toamasina - Blood-red pistil

Our saffron threads present delicate filaments. Offering a blood-red pistil, the mark of a great saffron, attests to the excellence and absolute purity of our selection. As soon as you open the jar, you will discover a suave, spicy, and complex fragrance.

Ancient and contemporary history of Iranian saffron

Iranian saffron (Crocus sativus) is nicknamed "red gold". Its history spans thousands of years across civilizations:

Persian origins

The word "saffron" stems from ancient Persia and derives from Persian za'faran, meaning "yellow".

A celebrated perfume

Ancient writings and the Bible praise saffron. It symbolized purity among Assyrians and was spread by the Phoenicians.

History and art

Emperor Nero had saffron scattered along his path in Rome. Later, Michelangelo used it as a pigment for the Sistine Chapel.

Linguistic note

In the Indian Ocean, the local term "saffron" often refers to turmeric, a spice distinct from true Crocus sativus.

What is Iranian saffron and how is it produced?

Saffron is extracted from the flower of Crocus sativus. Each flower contains three bright red threads called stigmas. Iran benefits from ideal climatic conditions (hot summers, cold winters), particularly in Khorasan province.

Planting takes place between June and July for autumn blooming. Harvesting is done manually at dawn before flowers open under the sun. Stigmas are then delicately separated and dried.

150,000 flowers / 500,000 pistils

Are required to yield just 1 kg of dry saffron. Every flower is hand-picked to preserve stigma integrity.

How to properly choose your saffron threads?

To guarantee complete purity, always favor a blood-red pistil, the mark of a great saffron, and avoid powder. Quality is evaluated by three active components: crocin (coloring power), safranal (aroma), and picrocrocin (bitterness).

International ISO 3632-1 standard

This rigorous standard governs chemical analyses, prevents fraud, and certifies saffron purity.

The 3 categories of Iranian saffron

Grade A

Superior category. A blood-red pistil, the mark of a great saffron, composed solely of the noble top portion.

Fine Fleur (Sargol)

Intermediate quality where the lower yellow-orange part of the thread is trimmed off.

Category 3 (Pushal)

The whole stigma with its yellow base. Contains less crocin and is less potent.

How to use saffron in cooking?

The key to successful saffron cooking is prior infusion. Steep your threads in warm liquid (water, broth, milk, or cream) for at least 2 to 4 hours before cooking, then add the infusion at the end of preparation.

2 threads

Per person for savory dishes (paella, risotto, bouillabaisse)

1 thread

Per person for sweet dishes or desserts

8 recipe ideas by Arnaud Sion

Saffron rice

Steep threads in warm water and use it to steam your rice.

Saffron chicken

Marinate poultry with olive oil, lemon juice, and saffron infusion.

Onion tart

Infuse saffron into warm cream to make the tart filling.

Grilled salmon

Brush salmon fillets with an olive oil, lemon, and saffron marinade.

Pilaf rice

Coat arborio rice with warm Grade A saffron broth.

Crème brûlée

Infuse saffron into heavy cream for a refined dessert.

Baked fish

Prepare an emulsified sauce with saffron and fish stock.

Creamy risotto

Gradually pour saffron broth over rice for a golden color.

Discover detailed recipes on the blog

Saffron & cardamom cream Saffron carrot espuma Shrimp & long pepper risotto Saffron & honey veal tajine Easy saffron cake Iranian saffron tortilla Carrot, coconut & saffron soup

Properties and appearance

Properties

Spice renowned for promoting relaxation and emotional balance.

Visual appearance

Very fine filaments. A blood-red pistil, the mark of a great saffron with flared tips.

Flavor profile

Subtle bitterness, honeyed, warm notes, and a characteristic metallic touch.

Frequently asked questions

Why is saffron the most expensive spice alongside vanilla?
It takes about 150,000 saffron flowers (500,000 hand-picked threads at dawn) to produce just 1 kg of dry saffron. This labor-intensive process accounts for its value.
How to recognize the quality of great saffron?
A blood-red pistil, the mark of a great saffron, ensures maximum concentration of crocin and aromas. Avoid pale or yellowish threads containing lower-grade parts.
How to steep saffron properly to release its aromas?
Soak threads in warm water, milk, or broth for 2 to 4 hours before cooking. Add this infused liquid near the end of preparation.
How to recognize pure saffron and avoid counterfeits?
Always buy whole dark red threads rather than powder. Genuine saffron gradually colors water golden yellow and releases a suave scent without chemical odors. ISO 3632-1 compliance guarantees purity.