Saffron Packed with Great Features
The flower has one three-pronged stigma, which are the distal ends of the plants carpel. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia.
Saffron is harvest from the fall-flowering plant crocus Sativus and for thousands of years to be used in medicines, perfumes, dyes, as a wonderful flavoring for foods and beverages.
Saffron has been used medicinally to reduce fevers, cramps and enlarged livers, and so to calm nerves. It also helps to digest the food and treat Alzheimer, mental disorders and intelligence increase.
The plant is useful to prevent cancer and tumor.
This kind of saffron has the highest aroma and coloring power among the other kinds and its volume is higher, too.
This kind of saffron is really pure and without style so it is completely red. It has very high coloring power.
This kind of saffron contains filaments which have 2 or 3 mm style.Due to the presence of style, its aroma is high.
It is the yellow or white parts of saffron threads which are separated from Red- colored stigma.
Store saffron in an airtight container in a cool, darkplace for up to six months for maximum flavor.Saffron, like other herbs and spices, is sensitive to light, so wrap the packet in foil to protect it further.
Liquid saffron can be made as follows: Place a pinch of saffron into a small bowl. Pour in 4 to 6 tablespoons of hot water. Let it stand for 2 hours and then use.
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