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Finding the Best Quality Persian Saffron online. Paradissaffron is providing our customers, with the very best, high quality Persian Saffron online in the world. We delivered premium saffron threads and offer the best organic Persian Saffron to our cuistomers.<br>
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The Best,Hight Qulaity Persian Saffron (01) https://www.paradissaffron.com/
Characteristics of the best, highest quality saffron Saffron is the stigmas (red threads) of the saffron crocus- known as Crocus sativus. It is one of the most expensive spice in the world and has been continuously cultivated and used for over 3,000 years in culinary, medicine, perfume, beauty and textile applications. Saffron crocus is harvested at first dawn every year between mid-October and November and must be processed the same day in order to produce the best highest quality saffron. The saffron thread is carefully separated from the crocus, dried immediately, then sealed and stored in airtight containers away from light and heat. https://www.paradissaffron.com/
Source: Location When determining where to buy saffron, location matters. The North-East Iran region (particularly the Khorasan Razavi Province) remains the historical and modern center for saffron cultivation globally. An estimated 100,000 plus hectares produces nearly 95% of the world’s annual saffron, which equates to over 350 tons. Iran exports approximately 85% of its annual saffron production primarily in bulk formats to other countries. Persian saffron from this region is consistently the highest quality saffron in the world. Scientific studies confirm the superior actives’ composition profiles inherent in the quality of saffron grown here. https://www.paradissaffron.com/
Composition – Key Ingredients Saffron contains over 100 well-analyzed actives. The three most studied and characterized are: α-Crocin: Hydrophilic carotenoids of crocetin which are responsible for saffron’s golden yellow-orange colour and may comprise up to 10% of saffron’s dry mass. Picrocrocin: Responsible for saffron’s somewhat bitter flavour and may comprise up to 4% of dry saffron. As saffron dries or is heated, picrocrocin is converted to Glucose and free Safranal. Safranal: The major (70%) volatile oil that gives saffron much of its distinctive aroma. https://www.paradissaffron.com/
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