Za’faron (Saffron)
The dried pistols of the crocus flower (crocus sativus). Each bulb produces
1 or 2 blossoms, each blossom has 3 pistils which must be carefully gathered
by hand and dried. It requires 80,000 blossoms to produce 500gm (1 lb) of
dried saffron. Jeddo Kabab uses only the BEST saffron from Iran.

 

 

Somagh (Sumac)
A popular souring agent used as a condiment in Persian cuisine. A course,
red brown powder with an astringent sour taste made from dried, ground
drupes of the sumac shrub which grows all over Iran