Spain Saffron Stigmas used, 100% Pure, Crocus Sativus, HERB TM

 Saffron Stigma, 100% Pure, Spain

King of herbs and spices - the best tonic, source of youth and potency!

Saffron is reknown herb and spice obtained from the flowers of saffron crocus (Crocus sativus), cultivated crocus of Iris family (Iridaceae). The plant itself is also called in short saffron. The three stigmas of the flower (the distal ends of pistils - the female reproductive organs of the plant) and part of his neck (stalk connecting the stigmas to the rest of the plant) are dried and used in cooking as a seasoning and coloring agent. Saffron, which has for years been the most expensive spice in the world by weight, is native to Southwest Asia. Cultivated for the first time in the region of Greece.

Saffron is characterized by a bitter taste and smell of iodoform. They are caused by the chemicals picrocrocin and safranal. Contains a carotenoid dye crocin, that gives a rich golden-yellow color to the food. These traits make saffron a much-sought ingredient for many foods worldwide. It is also used in medicine.

The word "saffron" comes from the Old French term from the 12th century "safran", which comes from the Latin "safranum". "Safranum" is also linked to the Italian "zafferano" and the Spanish "azafrán". "Safranum" comes from the Arabic word "asfar" (أصفر),which means "yellow" by paronim "za'faran" (زعفران), the name of the spice in Arabic.

Application: Saffron has a very specific and unique odor, light but at the same time tangible taste. In the Middle East and Southern Europe is added to rice dishes, clear soups (mainly because of its beautiful colors) in cooking, lamb, mutton and cauliflower.

Suggested in traditional French cuisine for preparing fish.

Saffron is used as a seasoning for rice, seafood, sauces and soups, as a rule in Mediterranean cuisine . For example, it is an integral part of the famous Spanish paella Valenciana or Italian rissoto, Milanes.
The delicate flavor of saffron and its ability to color plates in beautiful yellow-gold hue makes it usable in the confectionery industry for sweets (muffins, cakes), pilaf (rice coloring) and fish.

Saffron is mostly used in the confectionery industry as biscuits, muffins, scones, sweet sauces and creams.

Medical Use:Saffron as a major component is part of 300 medical preparations in oriental medicine.
A small piece of saffron helps to improve digestion. In the pharmaceutical industry saffron is used for preparation of various drugs - elixirs, extracts, as well as eye drops.

Saffron is a spice and herb. They call it the King of spices because it has a unique flavor and very favorable properties for the body. Increases potency, has a strong tonic effect, beneficial to eyesight, generally strengthening. Saffron contains carotene, 0.34% essential oil, which in folk medicine is applied as an analgesic, diuretic, antiperspirant, antispasmodic and cardiovascular means.

Saffron is used for strengthening the stomach, improving the appetite, in liver disease, for relief of severe cough, in whooping cough.

Manufactured by: Herb Ltd.