The quality of
saffron is
dependent on
coloring
strength (crocin
concentration),
odor (safranal)
and taste (picrocrocin).
Besides in
commercial
evaluations
content of flora
waste and
extraneous
matter is
important.
An international
standard for
saffron is
available: ISO
3632-1:1993.
Saffron in
filaments is
classified into
four categories
(or in another
word four
grades) based on
the content of
flora waste and
extraneous
matter.
Characteristic
Categories
/
Grades
Extra I
II
III
IV
Max.
Flora
Waste %
(m/m):
0.5
4
7
10
Max.
Extraneous
Matter %
(m/m):
0.1
0.5
1.0
1.0
The chemistry of
saffron has been
investigated in
detail. The
major pigment, a
water soluble
carotenoid
giving saffron
its value as a
dye, is crocin,
a yellow-red
pigment found at
levels of up to
2%. Picrocrocin
(less than 4%)
is a
bitter-tasting
principle that
hydrolyses to
glucose and
safranal (less
than 4%), on
drying.
Saffron - Irani
Rates in Rs.
(per kg. )
25000
Saffron -
Kashmiri Rates
in Rs. (per kg.
) 42000
Saffron - Baby
Rates in Rs.
(per kg. )51000
High Quality
Packed
Saffron
Packs of net
weight: 1gr,
2gr, 4gr, 5gr
and 1oz.
Saffron
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Saffron
is dry, glossy and greasy to
touch when freshly dried,
turning dull and brittle with
age.
Besides that saffron color
strength and bitter-taste (picrocorcin)
decreases and its odor (safranal)
increases with age.
How to Use Saffron
1.
For every teaspoon of not
crushed Saffron thread used, add
three teaspoons of water, making
sure that the threads are
thoroughly soaked. Add the
mixture to approximately 40 ml
of warm water in a bowl or
tumbler and leave for a long
time.
The more time you leave it, the
better result you get. Add the
contents to your recipe.
2.
As an express method. Simply add
5 teaspoons of water for every
teaspoon of Saffron thread.
Soak the threads and mesh the
threads by using the back of a
spoon. Add the paste to your
recipe.
3.
Saffron threads can be milled to
obtain a fine powder (by small
grinders or in a mortar). This
way we speed up and ease the
process of coloring and
flavoring of saffron.
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order .Although today it is
predominately used as a natural
food additive, the traditional
culinary uses of saffron are in
rice, chicken and fish dishes,
as well as in pasta, bread and
pastry, cheese, desserts and
beverages.
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