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Walnut is an edible seed of any tree of the genus Juglans.

Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes.

The chickpea is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.

Like other spices coriander is available throughout the year providing a fragrant flavor that is reminiscent of both citrus peel and sage.

Cumin seeds not only add taste to food but also are very beneficial for body.

After being picked, cleaned and processed, the fig is then dried.

This kind is oven-dried and then sulfur is added to preserve its color. Its scientific name is Vitis Vinifera. SO2 (E220) is added as a preservative and provider of unique color.

This kind is naturally green, but sulfur is added to bring out a brighter color. Green Raisin is green in nature but if sulfur is added the color will have a yellowish green color to it.

This kind is prepared by drying the fruit in full sun and results in a dark color.

Dried Rose buds and petals.

This kind of saffron is pure and contains the stigma without the style.

Negin Saffron is a hybrid that produces saffron which is longer and thicker than common saffron.