Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Super Negin saffron is renowned for its deep red color, long threads, and strong aroma. It is graded as the highest quality saffron due to its exceptional color, flavor, and aroma characteristics. These are the laboratory test results for our saffron: - Crocine: 286.3 - Safranal: 46 - Picrocrocine: 111.1
Super Negin saffron is renowned for its deep red color, long threads, and strong aroma. It is graded as the highest quality saffron due to its exceptional color, flavor, and aroma characteristics. Our saffron is cultivated in ideal conditions and meticulously processed to maintain its premium quality. Please feel free to contact us for any inquiries or orders. These are the laboratory test results for our saffron: - Crocine: 286.3 - Safranal: 46 - Picrocrocine: 111.1
Supplier: Premium quality saffron, zafraan, safran, sativus crocus such as; premium super negin, super negin, negin, pushal, sargol,
Premium Quality For having the premium quality of Persian Saffron four items must be in the highest available level. Safranal, Picrocrocin, Crocin and shape of saffron stigmas. According to the lab tests, Royal Saffron has highest levels of Safranal, Picrocrocin and Crocin that makes it premium quality Persian Saffron. Best Coloring The deep natural red color is rated as first grade of Saffron in the world and it comes from Crocin. Royal Saffron lab test for Crocin (at least 260) gives you experience of an amazing natural bloody red color comes along with the smooth nice smell of this magical spice that spread all over the place. Powerful Fragrance Saffron is one of the most ancient perfume ingredients, it was popular in Ancient Egypt, Greece and Rome, often as a single note perfume, as well as in more complex blends. Our lab tests show at least level 40 for Safranal that is one of the highest levels in the world. Purest Taste There is no doubt that there is no substitute for Saffron specialty flavor and it is always seen in the finest and most luxurious dishes in the world. The famous chefs known Saffron as a magical spice in their recipes’. Luxury Packaging Royal Saffron use glass jars and the best recyclable cardboard in our product packaging to preserve all the properties of Saffron and also to help protect the environment.
Premium Quality For having the premium quality of Persian Saffron four items must be in the highest available level. Safranal, Picrocrocin, Crocin and shape of saffron stigmas. According to the lab tests, Royal Saffron has highest levels of Safranal, Picrocrocin and Crocin that makes it premium quality Persian Saffron. Best Coloring The deep natural red color is rated as first grade of Saffron in the world and it comes from Crocin. Royal Saffron lab test for Crocin (at least 260) gives you experience of an amazing natural bloody red color comes along with the smooth nice smell of this magical spice that spread all over the place. Powerful Fragrance Saffron is one of the most ancient perfume ingredients, it was popular in Ancient Egypt, Greece and Rome, often as a single note perfume, as well as in more complex blends. Our lab tests show at least level 40 for Safranal that is one of the highest levels in the world. Purest Taste There is no doubt that there is no substitute for Saffron specialty flavor and it is always seen in the finest and most luxurious dishes in the world. The famous chefs known Saffron as a magical spice in their recipes’. Luxury Packaging Royal Saffron use glass jars and the best recyclable cardboard in our product packaging to preserve all the properties of Saffron and also to help protect the environment.
Kashmir Saffron is the most potent variety of saffron in the world. It has the highest levels of safranal, crocin & picrocrocin - compounds which give saffron its intense aroma, vivid colour and characteristic taste. One can easily identify Kashmir Saffron as only the thickest and darkest stigmas are selected for packing within the Mongra grade. Kashmir Saffron is also the rarest and the most expensive form of Saffron available in the markets as annual production is limited to only about 2000-2500 kg which is less than 1% of total world production.
Botanical Name - Crocus sativus Category - Spices Form - Dry Part Used - Flower Bud General Information - Crocus sativus L. (Iridaceae), commonly known as saffron, is a perennial stemless herb that is widely cultivated in Iran and other countries such as India and Greece. Commercial saffron comprises the dried red stigma with a small portion of the yellowish style attached. The flowers are hermaphrodite (have both male and female organs) and are pollinated by bees and butterflies. The plant prefers light (sandy) and medium (loamy) soils, requires well-drained soil, and can grow in nutritionally poor soil. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with the style, the stalk connecting the stigmas to the rest of the plant are often dried and used in cooking as a seasoning and coloring agent. Saffron blooms only once a year and should be collected within a very short duration. It is picked during 3-4 weeks in October-November. Phytochemicals - Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many non-volatile active components, many of which are carotenoids including zeaxanthin, lycopene, and various �±- and �²-carotenes. The volatiles with a very strong odor are consistent of more than 34 components that are mainly terpenes, terpene alcohols, and their esters. Non-volatiles include crocins that are responsible for the red or reddish brown color of stigmas together with carotenes, crocetin, picrocrocin (a glycosidic precursor of safranal), the bitter substance and safranal the major organoleptic principle of stigmas. However saffron's golden yellow-orange color is primarily due to -crocin. This crocin is trans-crocetin di-(I-D-gentiobiosyl) ester.
