Blogs & Updates
Hello dear friends of Heray Spice!
It's Mohammad Salehi, the founder& co-owner of Heray Spice, reaching out to you with exciting updates from the saffron fields of Herat, Afghanistan.
For those who haven't met me yet, I'm deeply rooted in Herat, where I spent the first 21 years of my life. My journey led me to serve as a Local Military Linguist for the US Army & US Marines at Camp Stone in Herat, Afghanistan from 2010 - 2014.
I grew up in a farming family in Herat Afghanistan. My family like most other Afghans has been farming for many generations. My family still have 6 acres of farmland in Pashtoon Zarghon district of Herat. This is in the western region of Afghanistan.
Afghanistan has made remarkable strides in saffron cultivation, particularly in the Herat province, which produces nearly 90% of the country’s saffron. Known as the “world’s highest quality saffron,” Afghan saffron has once again been recognized by the International Taste Institute, securing the top position for the ninth consecutive year. This prestigious recognition highlights the dedication of Afghan farmers, exporters, and processors in maintaining exceptional standards.
Parkinson’s disease (PD), a progressive neurodegenerative disorder, is the second most common neurological condition among the elderly. It manifests through various movement disorders such as bradykinesia, resting tremor, and stiffness, which can significantly impair daily life. Despite the availability of treatments that focus on symptomatic relief, there remains a need for interventions that address the root causes and improve overall quality of life.
Recent research published on July 1, 2024, offers promising insights into the role of crocin, a compound extracted from the Crocus sativus (saffron) plant, in managing PD symptoms. Conducted as a randomized, blinded, and controlled trial, the study involved patients aged 30 to 80 with idiopathic Parkinson’s disease. Over an 8-week period, participants received 30 mg of crocin twice daily, with their progress measured using the Movement Disorder Society-Unified PD Rating Scale (MDS-UPDRS).
We are thrilled to announce that as of August 13th, 2024, Heray Spice has officially achieved NON-GMO Verified status for five of our premium products! This monumental achievement underscores our dedication to quality, transparency, and responsible sourcing.
Our journey towards certification was made possible thanks to the incredible guidance and grant support from Where Food Comes From, Inc. & Non-GMO Project.
Here are the newly verified products:
1. Authentic Afghan Saffron
2. Afghanistan Caraway Seeds
3. Herati Green Coriander Seeds
4. Herati Mint Leaves
5. Afghanistan Black Cumin Seeds
Q: How much saffron should I use in a recipe?
A: Less is more when it comes to saffron. Just a pinch of saffron can add a lot of flavor and color to your dish.
Q: How can I get the most flavor out of saffron?
A: Saffron needs moisture to release its full essence. The best way to do this is by soaking the saffron threads in hot (but not boiling) liquid for 5-20 minutes. You’ll know it’s ready when you notice a strong aroma. After that, you can add both the saffron and the liquid to your dish.
Q: Where should I store saffron to keep it fresh?
A: Store saffron in a cool, dry, and dark place like a pantry or wine cellar. It’s best to keep it in an airtight container to avoid too much light and heat exposure. You can also wrap the saffron jar in foil to block out light.
Q: What is ISO 3632.2, and why is it important?
A: ISO 3632.2 is an international standard that ensures the quality of saffron. It measures the levels of three key components: Crocin, Picrocrocin, and Safranal, which determine the color, taste, and aroma of saffron, respectively.
Q: What are Crocin, Picrocrocin, and Safranal?
A: Crocin is responsible for saffron’s deep red color, Picrocrocin gives it a slightly bitter taste, and Safranal provides the characteristic saffron aroma. Together, these components determine the quality of saffron.
Where the fennel is grown, does it all come from one farm or several farms- any specifics on how the climate/elevation/soil of the region is significant to growing of the fennel?
Aside from Herati Heray Saffron we are also sourcing some amazing spices directly from Afghanistan.
Our single origin fennel seeds are coming from Herat and Ghor provinces of Afghanistan. These are the two main locations that we import our fennel seeds.
They come from few farms. A small portion of it is also wild, which is very hard to forage and more expensive.
We used to bring only from one farm, but as demand grew now we are bringing from multiple farms.
