Scientific Name: Astragalus Hamosus L. Family: Fabaceae
Scientific Name: Ocimum Album L. Synonyms: Ocimum Basilicum Family: Labiatae Cultivation Mode: Wild Collection/ Cultivated
Scientific Name: 1. Opoponax Persicum Boiss. 2. Opoponax Hispidum (Friv.) Griseb. Synonyms: Opoponax Orientale Boiss., Ferula Hispida Friv Family: Umbelliferae Cultivation Mode: Wild Collection
Scientific Name: Asphaltum Punjabianum
Scientific Name: Physalis Alkekengi L. Other Names in English: Ground Cherry, Winter Cherry, Chinese Lanternplant Family: Solanaceae
Scientific Name: 1- Cordia Myxa L. 2- Cordia Crenata Del. Family: Boraginaceae
cocoa liquor (mass) in blocks or liquid of African or European origin
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.
Cocoa beans, cocoa butter, cocoa powder, coffee, cashew kernels, sesame seeds.Middelsman, counselling, acting as trade rep for exporters and importers
Fresh meat and salted omasum.
Fruit juice.
Scientific Name 1- Pistacia atlantica Desf. (Pistacia Mutica F.M.) 2- Pistacia Khinjuk Stocks (Pistacia Acuminata Boiss & B.H., Pistacia Integerrima Stew. Ex Brandis) Family: Anacardiaceae
Classic cars, austrian , austrian made designer fashion products.Technical documentation and after sales consulting
Sunflower oil.
Sunflower Oil.
Dead sea salt, dead sea mud, dead sea brine..Trading, marketing, and distribution
Coconuts, cashews nuts, ginger.Export
Copper cathodes, zinc ingots, refined sunflower oil.
Spices.
