Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, long among the world’s most costly spices by weight, is native to Greece or Southwest Asia and was probably first cultivated in or near Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
- Saffron contains several plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
- Their flower pistils compose several essential volatile oils, but the most important of them all issafranal which gives saffron its pleasant flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc.
- This colorful spice has many non-volatile active components; the most important of them isa-crocin, a carotenoid compound, which gives pistils their characteristic golden-yellow color. It also contains other carotenoids, including zea-xanthin, lycopene, a- and ß-carotenes. These are important antioxidants that help protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators.
- The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.
MRT gives the products which are grown under stringent organic standards of NPOP, NOP and EU certification LACON, Germany.
Retail packing available: 50gm / 100gm
Bulk packing available: 25kg / 50kg