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Isar International Kashmiri Saffron New Crop Available Mogra Saffron Naturally Grown in kashmir
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Meo Auto Parts Co.LTD
China - Hangzhou
Manufacturing and trade
Trade Capacity
Export Percentage
50-70%
Nearest Port
ningbo
Accepted Delivery Terms
FOB,CFR
Employees
101-200 people
Accepted Payment Currency
USD,EUR
Average Lead Time
15 Day(s)
Certifications
Product Specifications
--Product Description
Product Description
Specification
Item | Value |
Variety | saffron |
Product Type | Single Herbs & Spices |
Style | Dried |
Processing Type | Raw |
Certification | GMP, ISO, COA & MSDS |
Shape | Piece |
Color | Red (Saffron) |
Place of Origin | India |
Jammu and Kashmir | |
Weight (kg) | 1 |
Shelf Life | 2 Years |
Brand Name | Isar |
Model Number | IIL-SF- 038 |
Type | Safflower |
Part | Flower Stigmas |
Products Detail
Saffron from Kashmir India | Natural Saffron | Mogra Saffron | Crocus Sativus | Zafran or Kesar from Isar International
Saffron is the most precious and most expensive spice in the world. The botanical name of Saffron is Crocus sativus. The purple colored flowers appear just above the ground and are a beautiful sight. The orange stigmas of the saffron plant are harvested as saffron and used as a flavoring and coloring agent in various recipes. if you are looking for high quality, genuine saffron filaments at a reasonable price, then you are in the right place. We offer you 100% pure saffron, Saffron from the most recent crop year. Grade I saffron in reasonable price.
Why Buy from Us?
The saffron's level of freshness is critical to its quality. The majority of saffron packages on the market do not provide you
with any information about the crop year. We believe that you as the consumer and the final judge of the product have the right to know the age of the saffron that you are buying. we display the crop year date of that package on the items packaging.
About Saffron:
Saffron is added to Kahwa - the traditional Saffron Tea drunk by people in Kashmir. A hundred Kg of fresh flowers yield about three Kilograms of dehydrated stigmas, which constitute the finest and the most expensive saffron, called "Shahi Zafran", The remaining flower parts are processed further to abtain inferior grades called "Mogra Zafran" or "Mogra Saffron". "Saffron flowers bloom for about three weeks from mid-October to the first days of November. To see them during the day is nice.But seeing (and smelling) them on a moonlight October night is an experience even emperors notably 'Jehangir', the Mughal- would crave for."
Kingdom : Plantae
Division : Magnoliophyta
Class : Liliopsida
Order : Asparagales
Family : Iridaceae
Genus : Crocus
Species : C. sativus
Uses of Saffron:
Saffron has been used as spice and coloring agent for many centuries and has numerous medicinal properties. It is by far one of the oldest herbs ever used for medicinal purposes in the history of mankind and up to this date it is being used in some regions of the world such as India. It has been written that around 600 B.C. Phoenicians were looking for a mysterious plant in Kashmir, one whose flower had silky stigmas with a pungent aroma. The stigmas were believed to cure many illnesses and also had the capability of making strong dye. Europeans are believed to be among the first to use saffron as a spice in their cooking. Saffron is also used in many other industries such as the tobacco industry, alcohol industry, dairy industry, cosmetic industry for perfumes and facial creams, and the dye industry. Cleopatra used it to give her skin a golden color and romantic aroma. Saffron is also used in religious ceremonies. Tibetan Monks use saffron for prayer and blessing. Calligraphers have used saffron to write religious books such as the Koran.
The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm golden orange color. The yellow stamens are also harvested, however they do not have the same aromatic and color properties of the stigmas. Pure saffron consists of only the orange-red stigmas of the saffron plant. Saffron is also believed to have many medicinal properties. Called Kesar in the rest of India, saffron is used as a flavoring agent in many food preparations, from rice dishes, such as biryani, to various sweets. Saffron should be stored in an airtight container and kept away from moisture and bright light. Bright light such as sunlight will bleach the color of saffron. That is why when the crocus flower blooms, the flower has to be picked at dawn (Sahar) before the shines on it. Also do not expose your saffron to the moisture. Do not open your jar of saffron near a boiling pot of water in the kitchen.
Saffron is the most precious and most expensive spice in the world. The botanical name of Saffron is Crocus sativus. The purple colored flowers appear just above the ground and are a beautiful sight. The orange stigmas of the saffron plant are harvested as saffron and used as a flavoring and coloring agent in various recipes. if you are looking for high quality, genuine saffron filaments at a reasonable price, then you are in the right place. We offer you 100% pure saffron, Saffron from the most recent crop year. Grade I saffron in reasonable price.
Why Buy from Us?
The saffron's level of freshness is critical to its quality. The majority of saffron packages on the market do not provide you
with any information about the crop year. We believe that you as the consumer and the final judge of the product have the right to know the age of the saffron that you are buying. we display the crop year date of that package on the items packaging.
About Saffron:
Saffron is added to Kahwa - the traditional Saffron Tea drunk by people in Kashmir. A hundred Kg of fresh flowers yield about three Kilograms of dehydrated stigmas, which constitute the finest and the most expensive saffron, called "Shahi Zafran", The remaining flower parts are processed further to abtain inferior grades called "Mogra Zafran" or "Mogra Saffron". "Saffron flowers bloom for about three weeks from mid-October to the first days of November. To see them during the day is nice.But seeing (and smelling) them on a moonlight October night is an experience even emperors notably 'Jehangir', the Mughal- would crave for."
Kingdom : Plantae
Division : Magnoliophyta
Class : Liliopsida
Order : Asparagales
Family : Iridaceae
Genus : Crocus
Species : C. sativus
Uses of Saffron:
Saffron has been used as spice and coloring agent for many centuries and has numerous medicinal properties. It is by far one of the oldest herbs ever used for medicinal purposes in the history of mankind and up to this date it is being used in some regions of the world such as India. It has been written that around 600 B.C. Phoenicians were looking for a mysterious plant in Kashmir, one whose flower had silky stigmas with a pungent aroma. The stigmas were believed to cure many illnesses and also had the capability of making strong dye. Europeans are believed to be among the first to use saffron as a spice in their cooking. Saffron is also used in many other industries such as the tobacco industry, alcohol industry, dairy industry, cosmetic industry for perfumes and facial creams, and the dye industry. Cleopatra used it to give her skin a golden color and romantic aroma. Saffron is also used in religious ceremonies. Tibetan Monks use saffron for prayer and blessing. Calligraphers have used saffron to write religious books such as the Koran.
The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm golden orange color. The yellow stamens are also harvested, however they do not have the same aromatic and color properties of the stigmas. Pure saffron consists of only the orange-red stigmas of the saffron plant. Saffron is also believed to have many medicinal properties. Called Kesar in the rest of India, saffron is used as a flavoring agent in many food preparations, from rice dishes, such as biryani, to various sweets. Saffron should be stored in an airtight container and kept away from moisture and bright light. Bright light such as sunlight will bleach the color of saffron. That is why when the crocus flower blooms, the flower has to be picked at dawn (Sahar) before the shines on it. Also do not expose your saffron to the moisture. Do not open your jar of saffron near a boiling pot of water in the kitchen.
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