By referring to the specialists of Bahraman products, Bahraman can provide its products with one quality, from the views provided in three families, CLASSIC, ROYAL, and TOP to provide services. a series of special classic products, as well as in Bahraman stores. 
 
Bahraman has used Khorasan saffron in this product, which is one of the best saffron. 
 
Drinking a cup of Bahraman saffron tea induces a feeling of freshness and vitality.
 
Benefits:
The most important properties of saffron can be mentioned as joyful, anti-depressant, pain relief, strengthening the digestive system, skin, and hair health. 
In the past, saffron was used to calm the nerves and help relieve insomnia. Saffron contains antioxidants that have anti-cancer properties. 
Saffron is also appetizing and helps digestion.
 
A precise vision to saffron:
In the widthwise section, the stigma is rectangular, containing three xylem and sieve tubes. The epidermis cells are on the external side on which exist fine fibers. These 80 to 100 microns tiny fibers of seed powders can be seen in ground saffron.
If you put the stigma in water, glycerin, or vegetable fats, it will become yellow-reddish. In the case a sulfuric acid drop is added to the liquid, it turns into a deep blue.

Every 100 grams of saffron consists of  111 milligrams calcium, 525 milligrams phosphors, 1724 milligrams potassium, fat, wax, terpenic fragrant essence, cineol, three hydroxide picroretine, picrocrocine, and crocine.
It also includes10-12 percent water, 5 to 7% other minerals, and little flat essence which create the special smell of saffron.
Picrocrecine (picrocrocosoid) is a bitter and crystalline material.
Glucose produces a kind of fragrant aldehyde through hydrolyzing acid called safranal.
Its enzymatic hydrolysis produces four hydroxyls, two cyclocitrals which have a hydroxyl factor on its fourth carbon, and a double lizon(instead of two double bonds).

Saffron species:
Obviously, saffron can be differently classified. A classification may be merely physical; it also can be in regard to the quality of the product.
Saffron is classified according to the cultivating area in Spain; otherwise, it will be classified by the length or thickness of stigma and style.
In India, the quality of stigma is their criterion. Nice to know that India and Spain are two saffron producing countries but their production volume is not much.
They classify saffron in England according to the color, fragrance, and taste.
The difference in the above classifications is dependant on the fact that whether the country is a producer or consumer of the product. By the way, the iso3632 standard has specified the best classifications accepted worldwide. The following saffron species are the most famous in the international markets.