There are dishonest people who infect saffron with animal material such as fat, muscle strands of cooked beef and honey which causes saffron to lookalike bulkier and heavier. Also the
Saffron should be kept away from light and moisture, in cool and dry place. The best for the maintenance of saffron is to keep it in metal and stained glass
Generally saffron grows in areas where posses temperate climate with relatively mild winters and hot summers. A Sandy and clay soil farm is required in addition to the previously fallow
Saffron cultivation with economic goals between latitudes 30 and 40 degrees north of Morocco, Spain and Greece to India and Pakistan in the Kashmir region , where the continental climate
Saffron is vitality , sedatives , analgesics especially in pain in the gums , antispasmodic, carminative and stomach tonic and effective in the treatment of Alzheimer’s and multiple sclerosis ,
The main components of saffron are Crocin, Picrocrocin and Safranal . Yellow and water-soluble compounds that are derivatives of Crocin. Picrocrocin bitter compounds and aromatic compound which is Saffranal. Riboflavin
There are several theories about the origins of saffron, but some historical evidence suggests that the primary habitat of saffron had been in Iran and the origin is Zagros regions.
Bunch: Bunch includes all parts of saffron. It contains stigma and style. The red parts of saffron (stigma) are put together and wrapped with yarn as a bunch. Pushali: Poushali
The scientific name of saffron is Crocus Sativus, a small perennial plant height of 10 to 30 cm. Of the bulb or stem base, narrow leaves grow. From the leaves,
