How a Spice Startup Could Transform America’s Relationship with Saffron | Eater
"Founded by Mohammad Salehi, an Afghan-born former U.S. Army interpreter who settled in Chicago, this startup sources hand-harvested saffron from a cooperative of 28 families in Herat Province and emphasizes traditional, sanitation-conscious processing with microbiology lab testing for imports to the U.S. The product is noted for long, thick threads with a deep orange-yellow color and intense aroma and flavor—qualities chefs praise for producing deeply colored stocks, creams, and rich sauces—and the company initially targeted upscale restaurants while also selling directly to home cooks online. The cooperative model pays farmers an estimated 30–50% above local market rates, provides training and resources to maintain quality, and channels a portion of profits to support two local schools, helping farmers resist pressure to return to opium cultivation. Although the pandemic forced a temporary reduction in capacity, the founder plans to expand into other Afghan spices and teas while maintaining ethical sourcing and the stated goals of helping chefs, helping farmers, and helping children." - Ruchi Kumar
