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Description

Saffron Oleoresin obtained from stigmas of Crocus sativus L., extracted with different solvents, i.e. methanol, ethanol, propanol, acetone, ethyl acetate, and petroleum ether. The variables studied were the nature of extracting solvent, extraction temperature, extraction yield, solvent stripping. This variety of oleoresin extract was estimated utilizing high performance liquid chromatographic and spectrophotometric methods. The research experiments to get the best condition for the removal process that gives the best yield and quality of oleoresin from dried saffron.

Saffron is a highly expensive spice, applied to flavor and color food. A flower's stigma accepts the pollen that is produced by the stamen, which becomes the seeds of the next generation. All brand is very small, and tens of thousands of different coasts go into a single ounce of the spice; since the stigmas are hand-plucked from the individual flowers, saffron's high cost becomes more understandable. This is believed that saffron is the most valuable spice in the world.

Saffron started in the middle east but is now also associated with Indian, Spanish, and Greek cuisines. Luckily, a very little saffron goes a long way – it is a spice to be added one thread at a time. Only a twist or two can flavor and color an entire pot of rice. The flavor is distinctive and pungent.

Uses

Saffron is popularly utilized in Ayurvedic medicine, India's traditional system of health that relies on natural products, prevention, and balance. It is used in remedies for everything from arthritis and asthma to infertility and impotence. Old Egyptians utilized saffron to treat kidney problems, and there are now research results that might suggest that one of the ingredients in saffron lowers (or assists in lowering) high cholesterol. There are also instructions that saffron may have been used against cancer in the middle ages, although with what success is unknown Physical, Organoleptic, Chemical & Microbiological Characteristics.

Storage

For best results, saffron should be stored in ambient temperature and protected from exposure to light. The product is normally good for at least 3 years from the date of packing.