HAMTA SAFFRON

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Saffron is Splendid, Amiable, Fragrant, Fascinating, Resplendent, Opulent, Noble

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What is Saffron?

Saffron is a spice extracted from Crocus sativus flower. After reaching to the final measurement of 8-12 inches, the filaments -which are called stigma and styles- harvested and dried to form end product saffron. Although the premium saffron is obtained from stigmas, but the other parts of the flower are also used to produce different types of saffron. Various components in saffron are responsible for its color and aroma including picrocrocin, safranal and crocin pigment.

The extremely pleasant aroma of the saffron is linked to more than 150 chemical compound present in the plant. Many of these compounds are from the carotenoid family including lycopene, zeaxanthin, and alpha and beta carotenes. Also, the yellow colour of the saffron is yielded by a component called alpha crocin. Throughout the harvesting and drying processes of the saffron, a molecule is formed which is called safranal and is the main origin of saffron strong aromatic flavour.

Persian saffron solely grows best on a mildly sloped field, fully exposed to sunlight. After planting the corms mostly in June, the stem, leaves and root develop between October and February.

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