Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. ... Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. Taste and Aroma Description. Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.
