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Reference: Saffron
Customs Code: 09102000
Botanic Name: Crocus Sativus
Ingredients: Saffron 100% Pure, composed by three carotenoids crocine (colouring agent), pirocrocine (flavour responsible) and Safranal (aroma responsible).
Part of the plant used: stigmas toasted and then ground
Production: saffron flowers are sterile so they must be propagated by planting bulbs which last producing for 4-5 years. Saffron flowers bloom on October-November every year so they must be hand-picked early in the morning and then placed in baskets. Then the stigmas are separated and toasted at warm temperature. Once you have saffron filaments they must be ground on smerile miller to get the desired particle size if saffron powder is the product requested.
Category: The world ISO/TS3632:2003 saffron standard classifies it into three different categories by measuring the content of Crocine, Picocrocine and Safranal through Spectrophotometry to measure the absorbancy of the product at different wavelengths.
Organoleptic Description: Sour flavour, typical of saffron Aspect: red fibre or red powder when ground
Packaging: plastic containers, glass jars, cans, plastic capsules, blisters. Solubility: soluble in water when ground, turns it yellow colour
Expiry Date: 3 years from packing date Net Weight:
Conservation: keep at room temperature on a dry place.