Saffron (Crocus sativus) is a plant. The dried thread-like parts of the flower (stigmas) are used to make saffron spice, food coloring, and medicine.
Saffron extract contains chemicals that might alter mood, kill cancer cells, decrease swelling, and act like antioxidants. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated in Iran and harvested by hand. It's one of the world's most expensive spices.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's costliest spice by weight.
Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron
It is a dark, soft, fleshy and sweet date of medium size, about 2.5-4.5 cm (1-2 in), with a relatively high moisture content of between 32-35%, varying with the time of harvest and the location of the grove.
The species that we have are: Holothuria Tubulosa and Holothuria Polii.
The differences, among these species are: Tubulosa have big spikes and Polii have smaller spikes or have no spikes at all.
Holothuria Tubulosa collected from Mediterraneam Sea (Europe - Not Turkey) and is a sea cucumber of excellent quality, but it can be found in lower quantities than the other species and that is reflected on the pricing it gets. It barbs and hole body geometry put it on par with the species of Hokkaido (stichopus japonicus).
All these species have calcium but we can remove it completely (totally black) according customer's requirements using different ways of processing.
*Wild Sea Cucumber
*Moisture <5%
*No sand
*Color: Natural Black
*Shelf Life: Stored in cool, dry place at room temperature about 2-3 years
*100% natural process. No sugar, no preservatives and chemicals. Nutritive. No smells.
*We make 3 boilings.
*Calcium free.
*Size: Less of 120 units per kilogram (This is the big size).
*The ratio is 14-16kg of fresh/1kg of dried.
*Time of delivery: 30-45 days depending of the amount.
*Delivery: CFR via sea shipping or via air shipping (To buyer's choice).
We produce 100-500 kg/month dried Tubulosa and 100-1000 kg/month Polii.
Our packing is 2,5/1kg vacuum sealed bags 10-15kg box.
We have already ready all the export documents according to Chinese Customs instructions of another exportation a China of this sea cucumber from Spain, for so the documents that I will issue will be:
- Packing list.
- Commercial invoice.
- Certificate of origin from Spain.
- Licence of exportation for the dried sea cucumber (For the Spanish Customs).
- Air bill of lading (AWB) from Madrid-Barajas (Spain) to Hong Kong.
- Labels in the carton boxes in Spanish/English.
We gather from all over the Aegean and Adriatic sea aiming for fresh sea cucumber with nutritional value. We choose them with care, we clean it and process it with responsibility and we create the most comprehensive products of sea cucumber. When the good taste meets the science and the production of the Calcium Free Sea Cucumber denies the chemical processes, the results are excellent. That is what we achieved with our innovative way of processing sea cucumber to remove the calcium. Furthermore we aimed in achieving a high nutritional value but with our way we also increased the immune system of the human body and help the metabolism. These facts fulfill a product that is not just good at its taste but is very beneficial to the human organism.
