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Saffron Extract

(4.7)
GOLD Member
Supplier From India
Apr-05-19

100% Pure & Natural Resinoids , Concrete & Extracts

Saffron Extract 10

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Saffron (Crocus sativus) is a plant. The dried thread-like parts of the flower (stigmas) are used to make saffron spice, food coloring, and medicine.

Saffron extract contains chemicals that might alter mood, kill cancer cells, decrease swelling, and act like antioxidants. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated in Iran and harvested by hand. It's one of the world's most expensive spices.
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The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. ... In manufacturing, saffron extracts are used as fragrance in perfumes and as a dye for cloth.
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Korean Red Ginseng Saffron Drink is made with the wisdom of the seniors who have been handed down for a long time with red ginseng selected according to strict standards and traditional materials that have been carefully managed and selected with the sincerity of Korea Koryo Ginseng Co.,

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Product origin :
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Key Specifications/Special Features :
Red Ginseng Extract 1%, Saffron Stigma Extract 5%, Plants Mixture Extract [Solid contant 2% or over / purified water, Artemisia capillrais(Korea), Jujube(Korea), Cnidium officinale MAKINO, Cinnamon, Angelica gigas Nakai, Lingzhi mushroom, Rehmannia glutinosa, Liquorice] 81%, Fructose, Citric Acid

30pcs in a box

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Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's costliest spice by weight.
Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron
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