ABK's Saffron showcased on Zee news
Saffron is the most fascinating and intriguing plant spice. Saffron is also called the "The Golden Spice", and it has a history rooted in antiquity. The Saffron has three main chemical components. The bright yellow coloring carotenoids; a bitter taste picrocrocin; and a spicy aroma Saffranal. The carotenoid pigments consist of the carotenoid glucose of that the major component is crocin, crocetin-di-(â-D-digentiobiosyl)-ester. Crocin in saffron gives food a rich golden-yellow hue, the spicy aroma of Saffron is mainly due to Saffranal content while as picrocrocin imparts the bitter taste to Saffron. These traits make Saffron a much-sought ingredient in many foods worldwide.
Saffron is a natural organic colorant and unlike other plant colorants it is highly permanent and does not fade easily. Due to this property Saffron finds its use in food industry. There is a rising trend of using natural and plant substances and replacing chemical and synthetic food additives with natural ones, and Saffron is an ideal natural substitute in food technology as a colorant, for flavoring and aromatic use. Saffron adds not only pungent and aromatic flavor to foods, but also a beautiful golden color. The higher the coloring strength of saffron, the higher it's value. It is saffron's coloring strength only that determines its flavor and aroma.
At ABK we ensure that only the longer Saffron strands keep in our packs and we ensure that all of the strands are of the current crop.
Saffron storage: Saffron should be packed in foil to protect from air and light.It should be stored in an airtight container in a cool, dark place for up to six months for maximum flavor. Saffron like other herbs and species is sensitive to light, so wrap the packet in foil to protect it further. It will not spoil, but it will lose increasingly more and more of its flavor with age.