• RABBI DATES OF IRAN

    RABBI DATES OF IRAN

    Rabbi Date is a semi-dried date fruit which can be kept in normal temperature of room !the date is available in relative sizes , attractive black color and soft texture. There is another kind of Rabbi Date Which is smaller, more dry and is so hard! Rabbi Date fruit is one of the most important productions of Sistan and Baluchestan province. After Stamaran,Shahani,Mazafati and Kabkab ,Rabbi Dates fruit has the most economic value in Iran ! Iranshahr and Zabol has high quality Rabbi date and in the Chahbahar and Saravan its quality is good!

    Rabbi Date due to the natural nutritious substances has high nutritious value. The vital substances of this fruit are Lactose and Fructose which are rich source of natural sugar and is not harmful for those who are suffered from high blood sugar. Iranian Rabbi Dates fruit is an appetizer which prevent from cancer of digestive system , improve gastrointestinal function , helps to relieve nervous tensions and treatments of diseases such as Anemia and high fat level.
    Remember, if you take too much date, the date fruit due to excessive sugar content which mostly includes simple sugars will cause to weight-gain. Latest provided research has shown dates due to being classified in fruits group includes all benefits of vegetables and fruits ,moreover, its trace amount of fat has resulted to be considered as a low-fat nutritious food!
    Annually wide range of Rabbi Date is cultivated in Saravan city which in addition to consumption in the internal markets of country are export to Central Asia , India and Pakistan.
    In the international and export markets ,Rabbi Date is known as a semi-dried date fruit which has notable economic benefits for palm owners .Cultivated dates in Sistan and Baluchestan province due to its high quality are known as pure gold .Researchers has declared cultivated Rabbi Date in Sistan and Baluchestan province are really unique in the world .Growing and cultivation of Rabbi Date fruit due to the growing capabilities and resistance against low irrigation play an important role in agriculture industry of Iran!
    Only Productions of 76 palm trees of the total existing palm trees in Saravan city can be harvest which among the different kinds of dates ,Rabbi date fruit because of economic and nutritious values is known as the best dates fruits in the province!
    Packaging processes of Iranian Rabbi date fruit are accomplished by modern technologies and equipped machines ,experienced experts and observing health tips which finally would be kept in equipped cold storage buildings during the 4 seasons of the year.

    Packaging:

    We pack the products as you request but normally we pack the Dates as following:

     Dates in Bulk: 10-12 kg carton boxes/

     

  • BONSA SAFFRON SUPREME 4gr(0.141 OZ)

    Why Bonsa saffron is the best in Canada?

    1. has been carefully selected from farms and cleaned ,processed, controlled to pack with less than one percent impurity.
    2. Packed and certified in Canada.
    3. contains only the stigma of the Crocus sativus(Flower of saffron) ,therefore it gives the highest level of flavoring and coloring to your foods.
    4. is packed in glass jar, therefore it keeps all of its benefits.

    Mode of use of saffron:

    Infuse a small amount of Bonsa Saffron in ½ cup(125 ml) and let it stand for five minutes ,Use the infusion at the end of cooking. Serve this solution only for 5 days. You can add this solution in your tea ,rice and many types of food.

    NUTRITIONS FACTS OF BONSA SAFFRON:

     

     

  • GREEN DRIED RAISIN ELONGATED

    Iranian raisins come in different colors and are differentiated according to the drying procedure. .This type of Dried Raisin comes from north est of Iran ,Kashmar,Its shelf life is 2 years in cool temprature.

    The Institute of Standards & Industrial Research of Iran requires that all raisin producers must observe the following standards in order to export their product:
    • Maximum occurrence of gravel or sand: 1 piece per 10kg

    • Maximum moisture content: 16%

    • Maximum nitrate sulfur (for golden): 2/1000

    • Maximum unclean raisins: 5%

    • Maximum verminous raisins: 3%

    • Maximum other kinds and forms: 1%

    • Maximum raisins with stems: 10%

    • Maximum length of bunches: 5cm/1kg

    • Maximum crushed or damaged raisins: 5%

    • Maximum unripe raisins: 2.5% to 5%

    • Maximum sugared raisins: 15%
    Note: These conditions differ slightly for green raisins.

    Raisins are also divided into three sizes according the number of raisins per 100 gr.

    Size Number
    large <300
    medium 301-360
    small >360
  • SULTANA DRIED RAISIN

    Iranian raisins come in different colors and are differentiated according to the drying procedure. .This type of Dried Raisin comes from north est of Iran ,Malayer,Its shelf life is 2 years in cool temprature.

    The Institute of Standards & Industrial Research of Iran requires that all raisin producers must observe the following standards in order to export their product:
    • Maximum occurrence of gravel or sand: 1 piece per 10kg

    • Maximum moisture content: 16%

    • Maximum nitrate sulfur (for golden): 2/1000

    • Maximum unclean raisins: 5%

    • Maximum verminous raisins: 3%

    • Maximum other kinds and forms: 1%

    • Maximum raisins with stems: 10%

    • Maximum length of bunches: 5cm/1kg

    • Maximum crushed or damaged raisins: 5%

    • Maximum unripe raisins: 2.5% to 5%

    • Maximum sugared raisins: 15%
    Note: These conditions differ slightly for green raisins.

    Raisins are also divided into three sizes according the number of raisins per 100 gr.

    Size Number
    large <300
    medium 301-360
    small >360
  • GOLDEN DRIED RAISIN ELONGTED AND SEEDED

    Iranian raisins come in different colors and are differentiated according to the drying procedure. This kind is oven-dried and then sulfur is added to preserve its color.This type of Dried Raisin comes from many cities of Iran like ,Bonab,Takestan etc,Its shelf life is 2 years in cool temprature.

    The Institute of Standards & Industrial Research of Iran requires that all raisin producers must observe the following standards in order to export their product:
    • Maximum occurrence of gravel or sand: 1 piece per 10kg

    • Maximum moisture content: 16%

    • Maximum nitrate sulfur (for golden): 2/1000

    • Maximum unclean raisins: 5%

    • Maximum verminous raisins: 3%

    • Maximum other kinds and forms: 1%

    • Maximum raisins with stems: 10%

    • Maximum length of bunches: 5cm/1kg

    • Maximum crushed or damaged raisins: 5%

    • Maximum unripe raisins: 2.5% to 5%

    • Maximum sugared raisins: 15%
    Note: These conditions differ slightly for green raisins.

    Raisins are also divided into three sizes according the number of raisins per 100 gr.

    Size Number
    large <300
    medium 301-360
    small >360
  • GOLDEN DRIED RAISIN SEEDLESS


    Iranian raisins come in different colors and are differentiated according to the drying procedure. This kind is oven-dried and then sulfur is added to preserve its color.This type of Dried Raisin comes from many cities of Iran like ,Bonab,Takestan etc,Its shelf life is 2 years in cool temprature.

    The Institute of Standards & Industrial Research of Iran requires that all raisin producers must observe the following standards in order to export their product:
    • Maximum occurrence of gravel or sand: 1 piece per 10kg

    • Maximum moisture content: 16%

    • Maximum nitrate sulfur (for golden): 2/1000

    • Maximum unclean raisins: 5%

    • Maximum verminous raisins: 3%

    • Maximum other kinds and forms: 1%

    • Maximum raisins with stems: 10%

    • Maximum length of bunches: 5cm/1kg

    • Maximum crushed or damaged raisins: 5%

    • Maximum unripe raisins: 2.5% to 5%

    • Maximum sugared raisins: 15%
    Note: These conditions differ slightly for green raisins.

    Raisins are also divided into three sizes according the number of raisins per 100 gr.

    Size Number
    large <300
    medium 301-360
    small >360
  • Delicious Organic Fresh Black Truffle

    Quick Details:
    Product type:Truffle     Style:Fresh                                                                Shape:Round
    Color:Black                      Processing type:Raw                                              Specifiction:1-3 cm/3-5cm/5-7cm Cubes
    Source:Wild                     Supply ability:5000 kg per month                       Port:Most of airport in the world
    Part:Whole                      Minimum Order Quantity:50 kg
    Brand name:Bonsa        Packaging Detail:Bag Inner,Carton inside
    Origin Place:Iran            Payment term:Within 7 days after ful payment recieved
    Payment methods:Wire transfer to the account of our company Alipour Inc ,BMO Bank of Montreal 
  • Irannian Sargol Saffron or All red Saffron

    The Sargol Saffron is the more amount of Iranian export every year. le break Sargol saffron is very pure type of saffron which is composed of threads without style. 105-115 kg of saffron flowers produces 1kg of Sargol saffron.Sargol Saffron is very sensitive to moisture. Because its stigmas are dried and only needs it for fragrance so its moisture should be 8% max.

    Sargol Saffron Color:

    Its coloring is red and rich and power. Its Color Strength is 220-270 USP.

    Sargol Saffron Shape

    Sargol Saffron shape is dry, red, oval, stick and round and a little break are seen in the threads.

    Sargol Saffron Size

    Sargol Saffron Size is 1 cm.

    Sargol Saffron Taste:

    Pure taste of Sargol saffron is with hints of bitter.

    Sargol Saffron Aroma

    Saffron has a strong or excellent aroma with better quality and special essence.

     Sargol Saffron Packing:

    Our company is always offering high quality products and most favorable service for our buyers, we take quality as important as service.

    Sargol Saffron Keeping Methods:Temperature of refrigerator is the fit temperature for keeping stigmas at the time of separation up to drying operation. Fresh saffron should be dried for keeping it in a long period. But dried Sargol saffron shouldn’t have heat and high temperature environment because these factors can cause problems with the saffron. So best keeping place of saffron is in a cool place and keep away from light.

    Sargol Saffron Keeping Temperature:

    Before of packing, dried Sargol saffron should keep in a cool place like reefer containers (25-30) and after of packing, dried Sargol saffron should keep in a common place without high temperature and straight light.

    BUNCH SAFFRON SPECIFICTIONS:

    Natural saffron which complete stigmas in bundles without yellow parts.

    -Colouring,Crocin/+230

    -Flavour,Safranal/+50

    -Bitterness,Picrocrocine/+90

  • Irannian Negin and Super Negin Saffron

    Negin saffron is longer and thicker by common saffron. It is pure and contains stigma without the style and is the most expensive Saffron in the world. Negin saffron has no style & pollen and just consists of red parts of stigma with a high strength of coloring and aroma.

    What’s difference between Negin and Sargol saffron?

    Negin and Sargol are the same in quality and color power but Negin is a bit larger in size, thicker in shape and it more luxury.

    Negin Saffron Moisture

    Negin Saffron is very sensitive to moisture. Because its stigmas are dried and only needs it for fragrance so its moisture should be under 8.2%.

    Negin Saffron Color

    Its coloring is red and rich and power (Fully Red and Deep Red). Its Color Strength is above 250 USP.

    Negin Saffron Shape

    Negin Saffron shape is dry, red, oval, stick, elongated, raw, round, all red and without no broken.

    Negin Saffron Size

    Negin Saffron Size is 1.5 cm. It’s a bit larger by Sargol saffron.

     

    Negin Saffron Taste

    Pure taste of saffron is with hints of bitter.

    Negin Saffron Aroma

    Saffron has a strong or excellent aroma with better quality and special essence.

    Negin Saffron Packing

    Our company is always offering high quality products and most favorable service for our buyers, we take quality as important as service.

     Negin Saffron Keeping Methods

    Temperature of refrigerator is the fit temperature for keeping stigmas at the time of separation up to drying operation. Fresh saffron should be dried for keeping it in a long period. But dried saffron shouldn’t have heat and high temperature environment because these factors can cause problems with the saffron. So bestkeeping place of saffron is in a cool place and keep away from light.

    Negin Saffron Keeping Temperature

    Before of packing, dried Negin saffron should keep in a cool place like reefer containers (25-30) and after of packing, dried Sargol saffron should keep in a common place without high temperature and straight light.

    The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin

    (Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.

    NEGIN SAFFRON SPECIFICTIONS:

    Natural saffron which complete stigmas in bundles.The flavour is also integrated in the yellow parts.

    -Colouring,Crocin/+240

    -Flavour,Safranal/+50

    -Bitterness,Picrocrocine/+90

  • Irannian Poushali Saffron or Mencha Saffron

    Poushali  or Poushal Saffron contains of threads with 2 – 3 mm style. The presence of style (white or yellow part) gives a great fragrance and its coloring power is about 220 USP. Since Saffron is very sensitive to moisture. Because its stigmas are dried and only needs it for fragrance so its moisture should be fewer than 7%.

     

    Poushali Saffron Color:

    Saffron Poushali color is golden color. It’s red & yellow but its red color is a lot more.

     

    Poushali Saffron Shape:

    Poushali Saffron shape is dry, golden, oval and round.

     

    Poushali Saffron Size:

    Poushali Saffron Size is 1 to 1.5 cm.

     

    Poushali Saffron Taste

    Pure taste of Poushali saffron is rather bitter.

     

    Poushali Saffron Aroma

    Poushali Saffron has a strong or excellent aroma.

     

    Poushali Saffron Packing

    Our company is always offering high quality products and most favorable service for our buyers, we take quality as important as service.

    Features of Poushali Packing:

    We only supply Poushali Saffron in Bulk packaging.

     

    Poushali Saffron Keeping Methods:

    Temperature of refrigerator is the fit temperature for keeping stigmas at the time of separation up to drying operation. Fresh saffron should be dried for keeping it in a long period. But dried Poushali saffron shouldn’t have heat and high temperature environment because these factors can cause problems with the saffron. So best keeping place of saffron is in a cool place and keep away from light.

     

    Poushali Saffron Keeping Temperature:

    Before of packing, dried Poushali saffron should keep in a cool place like reefer containers (25-30) and after of packing, dried Poushali saffron should keep in a common place without high temperature and straight light.

    The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin

    (Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.

    BUNCH SAFFRON SPECIFICTIONS:

    Natural saffron which complete stigmas in bundles.The flavour is also integrated in the yellow parts.

    -Colouring,Crocin/+220

    -Flavour,Safranal/+50

    -Bitterness,Picrocrocine/+85

  • Irannian Bunch Saffron or Abu-Shaibah Saffron

    Iranian Bunch saffron includes all parts of saffron threads with the whole style. It contains stigma and style. The red part of saffron stigmas and the white- yellow part of saffron styles are put together and turned by a string as a bunch of saffron. In fact, the Red and white part in Bunch saffron should be between 70 to 75% and the root part is about 25 to 30 %. The power of color and quality of bunch saffron is less than other types of saffron.  It is about 190 to 210 USP.

    Saffron is very sensitive to moisture. Because its stigmas are dried and only needs it for fragrance so its moisture should be fewer than 8%.

    Bunch Saffron Color

    Saffron Bunch color is red and white but its red color is more.

    Bunch Saffron Shape

    Bunch Saffron shape is dry, red – white, oval , round, long and Elongated.

    Bunch Saffron Size

    Bunch Saffron Size is 2 to 3 cm.

    Bunch Saffron Taste

    Pure taste of Bunch saffron is rather bitter.

    Bunch Saffron Aroma

    Saffron has a good and excellent aroma and special essence but its power aroma is less than Sargol saffron.

    Bunch Saffron Harvesting Time

    Saffron flower harvesting time is usually harvested in mid-autumn season. The saffron harvests from the October per years. The best time for harvesting is early morning before the sun shine so saffron don’t lose its quality.

    Bunch Saffron Packing

    Our company is always offering high quality products and most favorable service for our buyers, we take quality as important as service.

    Bunch Saffron Keeping Temperature

    Before of packing, dried saffron should keep in a cool place like reefer containers (25-30) and after of packing, dried saffron should keep in a common place without high temperature and straight light.

    BUNCH SAFFRON SPECIFICTIONS:

    Natural saffron which complete stigmas in bundles.The flavour is also integrated in the white parts.

    -Colouring,Crocin/+190

    -Flavour,Safranal/+40

    -Bitterness,Picrocrocine/+75

  • BONSA SAFFRON SUPREME 500 gr(17.637 OZ)

     

    Bonsa Saffron is available in 4 kind of Iranian Saffron as Negin,Sargol(All Red) and Poushal(Mancha saffron) and Bunch (Dasteh) in 500 gr Metal Tins which protects all benefits of Saffron.

    Packaging:500gr/packging

    Shipping:Most of the time shipping of saffron is by air .We can ship our products to All Airports around the World.

    The lovely spice that adds color and heavenly aroma to food is known as the most expensive spice in the world ,commonly known as Saffron Crocus .

     

    Saffron flower grows 20-30 cm and bears up to 4 or 5 folwers.Flowering period of saffron flowers depends on climate conditions and normally the flowering and harvesting start mid October and usually lasts for about 10-15 days. It  takes about 170 crocus sativus flowers,to obtain 1 g of dried saffron.The annual global production of saffron is 280 to 300 tonnes mainly from Iran.

     

    The quality of saffron is measured by conducting a lab analysis by considering three main factors as Crocin

    (Coloring Strenght),Picrocrocin(Flavor strenght) and Safranal(Aroma Strenght) .This is done in the laboratory by ISO (International Organisation for Standarization )professionals,and the higher the number of these 3 factors means the higher quality of Saffron.

     

    Different types of saffron:

    Negin Saffron:

    The highest quality,and the most valuable type of Saffron which contains all the stigma without the style(yellow part).

    The quality according to ISO-Norm 3632-2:

    -Colouring,Crocin /+240

    -Flavour,Safranal/+50

    -Bitterness,Picrocrocin /+95

     

     Sargol Saffron:

    All red saffron which contains only top red part of the stigma.All broken part are removed .

    The quality according to ISO-Norm 3632-2:

    -Colouring,Crocin/+240

    -Flavour,Safranal/+50

    -Bitterness,Picrocrocin/+95

     

    Poushal Saffron:

    This kind of saffron contains filaments which have 1 to 4 mm style (the yellow part of saffron flower).

    The quality according to ISO-Norm 3632-2:

    -Colouring,Crocin/+225

    -Flavour,Safranal/+50

    -Bitterness,Picocrocine/+85

     

    Dokhtar Pitch(Bunch):

    Natural saffron which complete stigmas in bundles.The flavour is also integrated in the white parts.

    -Colouring,Crocin/+190

    -Flavour,Safranal/+40

    -Bitterness,Picrocrocine/+75

    Mode of use of saffron:

    Infuse a small amount of Bonsa Saffron in ½ cup(125 ml) and let it stand for five minutes ,Use the infusion at the end of cooking. Serve this solution only for 5 days. You can add this solution in your tea ,rice and many types of food.

    NUTRITIONS FACTS OF BONSA SAFFRON: