The red and yellow parts of the saffron are together in a single strand. So that about 30% of the yellow part is red, and 70% of the red part is yellow. 

In this type of classification, the saffron is whole, and the stigmas of the three saffron branches are not separated from the white part of the saffron (or the saffron cream).  This model can be set up in both a one-way and a two-way way. In the one-way arrangement, the creams and stigmas are put on top of each other. In the two-way arrangement, however, the stigmas are put on both sides, and the creams are put in the middle. 

The most widely used and common types of saffron is for people’s use, and consumers are more familiar with this type of saffron. There are different grades of Sargol saffron, one of which is called AII-Red. In pure Sargol saffron, the cream or white part is wholly taken away, leaving only the red part. This is why it is called “all red.”

Sargol saffron is graded and priced differently based on how thick the stigmas are, how fine or coarse they are, and whether or not they are broken.  It is hard to say what kind of saffron Sargol is. Two things, called “stigma length” and “the presence or absence of white pieces of the root that have turned red and are mixed in with the load,” are used to grade saffron from 1 to 3. 

 Mamra is a famous organic almond variety.  And are mostly grown in Iran, Afghanistan, and the Kashmir valley in India. Mamra almonds are distinguished by their cervical shape, light brown delicate outer coating, and bitter-sweet and oil-rich flavour. They are grown in cold climates and are highly coveted due to their scarcity, with pricing determined by originality, quality, origin, and size. 

Following are the nutritional properties of Mamra Almonds:

1. Mamra almonds are a good source of monounsaturated fatty acids, vitamin E, copper, and protein.
2. Mamra almonds contain a good amount of manganese, vitamin B6, folic acid, magnesium, and iron. Studies have shown that this helps lower LDL cholesterol and triglyceride levels while improving HDL (good) cholesterol levels.
3. Mamra almonds are a great source of protein, vitamins, and minerals and are exceptionally high in fibre. It has fewer calories and is higher in protein value than regular almonds.
4. Mamra almonds have higher quantities of calcium, potassium, zinc, and magnesium and lower levels of saturated fat.
5. Mamra Badam can also help in avoiding metabolic syndrome, a condition that increases the chances of developing diabetes, heart disease, and some forms of cancer.
6. Mamra almonds are indeed an excellent snack option because they keep you full for a longer period of time.

Stone almonds are one of the most common types of almonds and native to Iran. This almond tree has a high resistance to water shortage, so it is also cultivated in the dry season. The late flowering of this tree has made it possible to plant it in cold regions, and it should spend its required cold for about 100 to 700 hours. Stone almonds have an oval-like shape, the upper part of which is pointed and the lower part is curved. The shell of this almond is very thick and the fat percentage of stone almond kernel is higher than other tree almonds and it is used to prepare almond oil and various edible uses.