PRODUCTS / Saffron / About Saffron
About SaffronImanMehr Pure Persian Saffron
Saffron "Crocus Sativus"
Crocus Sativus blooms from October to December.
Each blossom has three stigmas. About 150000 Crocus Sativus flowers are gathered to produce to one kilogram of dried saffron.
Saffron may be categorized under the international standard ISO 3632 and National Standard 259-2 after laboratory content measurement of:
- Crocin (color)
- Picrocrocin (taste)
- Safranal (aroma)
Usage of saffron
- Food industry (Food, Beverages, confectionary, Spices)
- Medicinal & Pharmaceutical, Supplements
Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein.
In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness of nutritional value across B vitamins and dietary minerals. Saffron is excellent source of minerals like copper, potassium, calcium, manganese, zinc and magnesium.