Saffron is used as spice and food colorant in various cuisines to add an amazing color, taste, and aroma to different dishes, drinks, and desserts. Delicate stigmas of Saffron flower are handpicked and dried to prepare the most expensive spice of the world. Historically, Saffron has been used since 7th century BC in different cultures for its mood boosting and healing properties. In today’s world, Saffron is traded to all countries to enhance the quality of our foods and drinks.
Saffron gets its taste and aroma from picrocrocin and safranal; phytochemicals that are naturally present in the stigma. The rich golden-yellow hue of Saffron is due to the natural cartenoid pigments called crocin. Quality and potency of Saffron is measured by various tests based on internationally recognized standards such as ISO 3632. Standard scientific methods and techniques such as High Performance Liquid Chromatography, Thin Layer Chromatography, and wet chemistry are utilized to assess quality of Saffron products from different farms and suppliers. Standardization of Saffron has tremendously helped to provide the best quality to the customers who want to enjoy this unique spice.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device