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Salonik Saffron has a very unique flavor, mainly it gives nice yellow color to food and has distinct flavor. Saffron is used in many dishes like biryani, halwas, kheer, milk and many more.
Salonik saffron (kesar) is also used for its very calming aroma.
Salonik saffron (zafran) increases brain levels of serotonin, a chemical known to regulate mood which helps in treating depression. Salonik Saffron is natural memory and immunity booster.
Nutrition research suggests taking saffron water daily, curb appetite and reduce cravings which help in weight loss (management)
Saffron has antioxidants which helps reduce cholesterol and maintain healthy arteries.
Saffron has shown potential health benefits in preventing and treating cancer.
Herbal saffron is very beneficial for pregnant women. It…
Saffron crocus gradually propagated through Saffron is an exotic spice which we, at Salonik, are proud to import for our customers throughout the world at the highest quality. This spice has many names in India like Kesar, Kesara, Kong, Kungumapoo, Kunkumapuva, Kunkuma, Kesari and Zaffran. Out of these names, it is most commonly known as Zaffran and Kesar.
Saffron is a spice derived from the flower of Crocus sativus which comes from the Iridaceae family, native from Greece to Southwest Asia. It is believed that saffron originated in Iran. In today's world, Iran is said to produce about 90% of the world total for saffron.
Rich Fragrance and Colour
Each flower has three crimson stigmas, which are used as a coloring agent and a spice. The vivid crimson stigma and styles, called threads, are gathered and dried for use primarily as a seasoning and colouring agent in food.
Raw Saffron's taste and hay-like fragrance result from the phytochemicals; safranal and picrocrocin. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow colour to textiles and dishes.
Production And Harvest
saffron crocus flowers. Cultivation is done through corms, which are its bulb-like stem saffron crocus, unknown in the wild, presumably descends from Crocus cartwrightianus. Saffron, as we know it today, cannot be produced without human intervention. It is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence unequipped for independent sexual reproduction. The plant reproduces asexually via vegetative propagation.
The Crocus sativus plant likes dry, warm climate, but tolerates frosts as low as −10 °C (14 °F) and short periods of snow cover. Its preferred type of soil has clay with a good mix of calcium carbonate and other organic matter.
Corms are planted in summer and the saffron crocus flowers are ready to be harvested mid- to late-autumn. The flowers must be reaped by hand, before or immediately after dawn so that they are not damaged by direct heat from the sun.