Afghani saffron, known for its high quality, is produced primarily in the Herat and Badghis provinces of Afghanistan. This spice is renowned for its deep red color, potent aroma, and rich flavor. The cultivation of saffron in Afghanistan is often done using traditional methods, which can contribute to its distinctive quality. Due to its labor-intensive harvesting process and the specific climatic conditions required for its growth, Afghani saffron is considered one of the finest in the world
Split yellow peas
Triphala.
Dried fruits like apricots, figs, raisins, cherries.
Frozen boneless beef.
Fresh onions.
Essential oils tar, birch, licorice.
saffron and dried morel mushrooms.
Wild/organic Dry Morel Mushroom.
Dried-oyster-mushroom.
Candies and toffees.
Frozen chicken paws.
Fresh pomegranate.
Glass bottled olive oil , almond oil.
Sesame oil & seeds.
Sunflower cooking oil, white rice, golden rice, nephrite & jade, chromite, lead and zinc, salt, chalk.Deliver, transportation services
Onions, Apples, Walnut And Almonds.
Saffron.
Ario saffron .
Pure saffron.
