Aroma & taste
to remember

Saffron and spices, tarom and basmati rice, chickpeas and beans — a registered brand for the Persian pantry, the store shelf and the trade order.

Explore the range

01 / 05Saffron threads

Meet LUXSPRING.

About the brand

LUXSPRING is a trademark registered for rice, pulses and spices — twelve products in this catalogue, from saffron threads to red kidney beans, all under one golden mark.

Three ears of grain, one golden knot

The LUXSPRING emblem weaves three ears of wheat into a single knot — the same mark on a saffron jar and a 10 kg rice sack.

Saffron, thread by thread.

Saffron threads in amber glass, beside turmeric, sumac, smoked paprika and black cumin.

Rice and pulses, sack by sack.

Tarom, basmati and aromatic rice, beside chickpeas and red kidney beans — in family and bulk packs.

The range

Twelve staples, one signature.

Filter by family, open a product for details, or tap + to add it to your enquiry list.

Saffron & spices

The LUXSPRING culinary collection

Rice

Beans selection

Registered for rice, pulses, spices and their export — Nice classes 30, 31 and 35.

PepperGingerCurryCloveThymeGolparChutneyAcharIndian spicesHerb spicesProcessed spicesSpices & seasoningsRicePulsesExportPepperGingerCurryCloveThymeGolparChutneyAcharIndian spicesHerb spicesProcessed spicesSpices & seasoningsRicePulsesExport

LUXSPRING in practice

From pantry
to pallet

The same products, packed for different tables: a home kitchen, a bazaar counter, a wholesale order or a gift box.

01 / 04

Home kitchen

Kraft pouches, glass jars and black tins sized for the spice shelf: saffron for rice and desserts, sumac for kebab, turmeric for everyday stews.

See saffron & spices

Kitchen notes

From saffron to pulses, short know-how.

All notes

In the kitchenMay 12, 2026How to bloom saffron threadsSaffron gives its colour and aroma to water, not to dry rice. Grinding and steeping the threads first makes a little go a long way.4 min read

In the kitchenJune 18, 2026Tarom, basmati or aromatic: rinse, soak, steamLong-grain rice cooks better when it's rinsed and soaked. Here is the chelow method, and the simpler kateh.5 min read

In the kitchenJuly 26, 2026Chickpeas and kidney beans: soak, boil, simmerDried pulses need time and water. A soak, a hard boil and a gentle simmer make them tender — and for kidney beans, the boil matters.5 min read

StorageSeptember 3, 2026Keeping spices fresh: light, air, heat and moistureSumac, turmeric, paprika and black cumin lose aroma over time. Four enemies — light, air, heat and moisture — speed it up.3 min read

Aroma & taste
to remember