Saffron 1g, Premium Quality- All Red

Saffron has been a key seasoning, fragrance, dye, and medicine in use for over three millennia. It has long been used in food, drink, and traditional herbal medicine.

Our Saffron is premium highest quality Persian Saffron- All Red (Super Negin).
It is laboratory tested with the following characteristics:

Crocin (colouring strength): 252 ( 190 Category I fine Saffron ISO 3632);

Safranal (Aroma): 30 (20-50 category I fine Saffron ISO 3632);

Picrocrosin (taste): 82 (70 category I fine Saffron ISO 3632).

 

Different types of Saffron

 

Negin

Negin

This kind of saffron has the highest coloring power (higher than 250 usp) among the other kinds and its volume is higher, too.

All-Red (Sargol in Persian)

All-Red (Sargol in Persian)

This kind of saffron is similar to coupe and it is derived from Bunch saffron, i.e. the white or yellow parts of saffron threads are cut by scissors and then using static electricity they are separated from the red parts. The remaining parts are completely red and they are really pure and without style. This kind of saffron has very high coloring power (240 usp or higher).

Poushal

Poushal

This kind of saffron contains filaments which have 2 or 3 mm style. Its coloring power is about 220 usp

Bunch (Dastehi in Persian):

Bunch (Dastehi in Persian)

This kind of saffron consists of both, style and red-colored stigma. It is also called Red& White in which the red part is about 70% to 75% and the style is about 25% and 30%. According to Iran’s Standard, it is called filament 4%.

Style (Konj in Persian)

It is the yellow or white parts of saffron threads which are separated from Red-colored stigma. In fact, this part of saffron thread can not be defined as pure saffron. It does not contain the dye, Crocin that gives food a rich golden color.

 

 

How to Recognize Quality Saffron

Quality saffron consists of long, bright red stigmas. In the beginning of the season, saffron has the desired coloring strength, taste and bitterness. As the days pass, gradually the color and taste of saffron decrease and its fragrance and aroma increase. By lapse of time, the color of saffron becomes dark and the filaments become dry and fragile in appearance.
The easiest method to recognize pure saffron is to add it to some water. The pure and real saffron will make the water yellow but unreal saffron makes it orange or red. We suggest hot water for this test.

 

 

 

Saffron Health Benefits

Saffron has been used in folk medicine and Ayurvedic health system as a sedative, expectorant, anti-asthma and adaptogenic agent. Saffron was used in various opioid preparations for pain relief (16-19th centuries).

Pharmacological activities

There are clinical trials conducted evaluating the efficacy of saffron in mild-to-moderate depression. The studies reported that saffron was more effective than placebo and at least equivalent to therapeutic doses of imipramine and fluoxetine. No significant differences were found in adverse effects in any of the studies. As a dietary supplement, saffron extracts may prevent retinal damage in rats and have a role in the treatment of ischemic retinopathy and age-related macular degeneration. Anti-nociceptive and anti-inflammatory activities were reported from stigmas and petals of saffron.Literature review showed that a decrease in cholesterol and triglyceride levels and reduction in vascular damage were observed when hyper-lipidemic rabbits were treated by crocetin. Hypoxia at the vascular wall was also reduced. In addition, an anti-oxidant effect was observed in human platelets together with the inhibition of lipid peroxidation. There is a report that reviewed the potential role of saffron extracts in cancer therapy.However, saffron appears to be a selective cytotoxic plant but its mechanism is not clearly determined.

Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC3731881/