Organic Saffron 5 grams, Premium quality- All red

$29.99

Out of stock

Category:

Description

Organic Saffron 5 grams – All Red. Saffron has been a key seasoning, fragrance, dye, and medicine for over three millennia. It has long been used in food, drink, and traditional herbal medicine.

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

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

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

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

 

 

 

Different types of Saffron

 

Negin

Negin

Negin  has the highest colouring power (higher than 250 usp).

All-Red (Sargol in Persian)

All-Red (Sargol in Persian)

Sargol is similar to coupe and it is derived from Bunch saffron. It has a high colouring power (240 usp or higher).

Poushal

Poushal

Poushal contains filaments which have 2 or 3 mm style. Its colouring power is about 220 usp.

Bunch

Bunch (Dastehi in Persian)
It is also called Red& White in which the red part is about 70% to 75% and the style is about 25% and 30%.

Style

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

 

 

How to Recognise Quality Saffron

Quality product consists of long, bright red stigmas. In the beginning of the season, saffron has the desired colour, taste and bitterness. As the days pass, the colour and taste decrease and its fragrance and aroma increase.
The easiest method to recognise pure saffron is to add some water. The pure and real saffron will make the water yellow while the fake one makes it orange or red. We suggest hot water for the test.

 

Saffron Health Benefits

Saffron has been used in folk medicine for many years.

There are studies on the efficacy of the spice in mild-to-moderate depression. As a dietary supplement, its extracts may have a role in the treatment of eye disorders. Furthermore, it may help with pain and inflammation. Literature review showed the spice may decrease cholesterol and triglyceride levels.

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