SAFFRON
In Iran, the world's leading producer, the erstwhile and northeasterly Khorasan Province, which in 2004 was divided in three, grows 95 percent of Iranian saffron: the hinterlands of Birjand, Ghayen, Ferdows in South Khorasan Province, along with areas abutting Gonabad and Torbat-e Heydarieh in Razavi Khorasan Province, are its key cropping areas
WALNUT
Iranian walnut kernel are divided into three grades according to the size, fat contain, color and halves. Walnuts may be consumed fresh, roasted, or salted. They are used in confectioneries, pastries, and for flavoring. The shells can be used for the preparation of activated carbon
CHICKPEA
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
BARBERRY (ZERESHK)
Iran is considered as the main producer and exporter of wild barberries in the world. Southern Khorasan is one of the most famous Iranian barberry producers.
Barberry tastes sour and contains vitamin C. The types of barberry are differentiated based on their drying process. The most important types of Iranian barberry are:
- Puffy (Pofaki)- Exported
- Dane Anari (Sun Dried)
- Organic Barberry
DRIED MULBERRY
Mulberry is a superfood that worth mulling over! They have a naturally sweet flavor with no added sugar and are rich in vitamin c, Iron, Calcium, Fiber, Resveratrol and protein.
Iran is one of the largest producer & exporter of dried mulberries.
They mostly dried in two way; industrial and sun dried and have qualitative grading in which they are priced.
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