Iranian confectionery wholesale: gaz, sohan, baklava, nougat and traditional cookies

Iran has a strong regional confectionery tradition: gaz nougat from Isfahan, sohan brittle from Qom, baklava from Yazd and Qazvin, and cookies such as koloocheh, nan-e berenji and nan-e nokhodchi. Most of these sweets use pistachio, almond, saffron and rose water, which are themselves Iranian export products. Importers should agree the recipe, nut content, shelf life, halal status and label before ordering, and pay through escrow that releases the money only after receipt is confirmed.

227 listings on ASL Market now, usually $4.99–$115.00 per piece.

Main Iranian sweets and where they come from

Each sweet is tied to a city, and buyers in the Gulf, Iraq, Turkey and the Iranian diaspora often search by that city name. The table lists the products most often exported.

Product	Origin	Main ingredients	Notes for importers
Gaz (Persian nougat)	Isfahan	Sugar or glucose, egg white, pistachio or almond, rose water; traditionally angebin (manna)	Ask the nut percentage, for example 16%, 28% or 40% pistachio; dusted with flour against sticking
Sohan	Qom	Wheat sprout flour, sugar, butter or vegetable oil, saffron, pistachio and almond	Butter vs vegetable oil changes taste, cost and shelf life; brittle, packed in tins
Baklava (Persian style)	Yazd, Qazvin	Almond or pistachio, sugar, rose water, cardamom, thin pastry	Drier and more fragrant than Turkish baklava; small diamond pieces
Pashmak (cotton-candy floss)	Yazd	Sugar, sesame or flour, flavourings	Very sensitive to humidity; needs airtight packing
Qottab	Yazd	Fried pastry with almond, sugar and cardamom filling	Often sold with gaz and baklava in gift assortments
Koloocheh	Fuman (Gilan) and other cities	Flour, butter or oil, walnut or date filling	Individually wrapped; good for retail chains
Nan-e berenji, nan-e nokhodchi	Qazvin, Kermanshah and others	Rice flour or chickpea flour, sugar, cardamom, rose water	Gluten-free status only if made on a gluten-free line

Specifications to agree

Full recipe and ingredient percentages, especially the share of pistachio or almond and the type of fat (butter, ghee or vegetable oil).
Sweeteners: sugar, glucose syrup or angebin in gaz; some markets restrict certain additives and colours.
Allergen declaration: nuts, wheat (gluten), egg, milk and sesame are common in Iranian sweets.
Shelf life as printed on the pack and the storage conditions it assumes.
Halal status and the certificate issuer; see the documents section below.
Packaging: bulk cartons, retail boxes, tins or gift boxes; label language and whether you supply your own brand.

Shelf life, storage and transport

Shelf life differs a lot by product and recipe. Sohan and well-packed gaz usually keep for several months, while cookies and baklava are usually shorter. Products made with butter go rancid faster than those made with vegetable oil. Always use the shelf life printed by the producer and agree a minimum remaining shelf life on arrival, for example two-thirds of the total.

Heat softens gaz and makes it sticky, and humidity spoils pashmak and cookies. For summer shipments to hot markets, ask whether a reefer container or temperature-controlled truck is needed. Store in a cool, dry place away from strong odours.

Product	Typical HS code (6-digit, indicative)	Sensitivity
Gaz, nougat, sohan, pashmak	1704.90 (sugar confectionery without cocoa)	Heat and humidity
Chocolate-coated gaz or sweets	1806.90 or 1806.32	Heat; often needs reefer in summer
Cookies, sweet biscuits	1905.31	Humidity, breakage
Baklava, qottab and other pastries	1905.90	Humidity, fat oxidation

Documents, halal and labelling

Iranian food factories need a production licence from the Iranian Food and Drug Administration (IFDA), and the licence number usually appears on the label. For export, ask for a health certificate, lab analysis for the batch (microbiology, moisture and, for nut-based sweets, aflatoxin), a halal certificate if your market requires it, and the usual commercial invoice, packing list and certificate of origin.

Some importing countries only accept halal certificates from bodies they recognise, so check the issuer against your country's list before ordering. Labels must meet your own country's food labelling rules for language, ingredients, allergens, net weight and dates. See /guides/food-certificates-from-iran. Import rules differ by country; check your own country's rules on trade with Iran before you order.

MOQ, private label and price drivers

Producers usually set MOQs per carton count or pallet for stock products, and higher MOQs per design for private-label boxes. Gift tins and printed boxes need extra lead time for packaging. Consolidated loads with nuts, dried fruit or saffron are common for Gulf and CIS distributors.

Price depends mostly on nut content and nut type, fat type, use of saffron, packaging, brand and order size. Comparing offers per kilogram only works when the recipe and packaging are the same.

How to buy Iranian sweets on ASL Market

Browse listings in /categories/asl_processed_food_industrial_agri and chat with producers. Messages go through ASL Market, so contact details stay private. Order a sample first to test taste and packaging (/guides/ordering-samples-from-iranian-suppliers), or post a buying request at /post-request.

The supplier confirms price, quantity, freight, Incoterm and ship-by date before you pay. Payment is in USDT today; more payment methods are coming soon. ASL Secure Pay holds the money until you confirm receipt, and receipt is confirmed automatically after a set period if you neither confirm nor dispute. In a dispute, ASL Market decides, and a partial refund is possible. See /trade-assurance.

Listings

Green Tea, Nettle and Olive Leaf — ≈ $3.25 / pack
Gaz 28% pistachio and almond — ≈ $19.98 / piece
Nut-Filled Sohan Brittle — ≈ $20.00 / piece
Baklava Pastry — ≈ $10.00 / kg
Butter Sohan Brittle, 500 g — ≈ $19.00 / piece
Sohan Cube Takht Jamshid — ≈ $18.77 / piece
Sohan Habbeh Azadi — ≈ $19.69 / piece
Shoko Sohan Sumac — ≈ $19.87 / piece
Sohan Baklava Dorssa — ≈ $19.96 / piece
Baslogh, Gaz and Gummies — ≈ $2.00 / piece
Traditional Sweet Bread — ≈ $5.00 / piece
Sohan Sekke Katibeh — ≈ $19.77 / piece

FAQ

What is Isfahan gaz made of?

Gaz is a Persian nougat made from sugar or glucose, egg white, rose water and pistachio or almond. Traditional recipes also use angebin, a natural manna. The nut percentage is the main quality and price factor, so ask for it in writing.

What is the shelf life of Iranian sweets?

It depends on the product and recipe. Sohan and well-sealed gaz usually last several months, while cookies and baklava are usually shorter. Use the shelf life printed by the producer and agree a minimum remaining shelf life at arrival.

Are Iranian sweets halal?

Most Iranian confectionery is made to halal practice, but a written halal certificate is what your customs or retailer will check. Ask for the certificate and confirm that your country recognises the issuing body.

Is sohan made with butter or oil?

Both exist. Butter sohan has a richer taste and a shorter shelf life, while vegetable-oil sohan is usually cheaper and keeps longer. State which one you want in your buying request.

Can I order Iranian sweets under my own brand?

Many producers pack in buyer-branded boxes and tins. Agree the design, label text, allergens and MOQ per design in chat, and allow extra time for printed packaging.

Do sweets need a reefer container?

Not always. Chocolate-coated products and gaz shipped to hot markets in summer often travel in reefers or temperature-controlled trucks. Discuss the route and season with the supplier before you agree the Incoterm.