GREEK SAFFRON FILAMENTS 1g / 2g KROKOS KOZANIS Multi buy

Description: Krokos Kozanis Greek Red Saffron Produced & Packed in Greece 1g / 2g Krokos Kozanis red saffron is a type of saffron that is grown in the Kozani region of Greece. It is considered to be one of the highest quality saffron in the world and has been awarded Protected Designation of Origin (PDO) status by the European Union.Krokos Kozanis red saffron is made from the stigmas of the Crocus sativus flower. The stigmas are hand-picked and dried, and then they are sorted and graded by color and quality. The highest quality stigmas are a deep red color and have a strong, earthy aroma.Krokos Kozanis red saffron is used in a variety of cuisines, including Greek, Indian, Spanish, and Italian. It is a popular ingredient in rice dishes, stews, and desserts. Saffron is also used in some traditional medicines.Here are some of the benefits of Krokos Kozanis red saffron:It has a strong, earthy flavor and aroma that can enhance the taste of a variety of dishes.It is a good source of antioxidants and other nutrients.It has anti-inflammatory and antimicrobial properties.It may help to improve mood and cognitive function.To use Krokos Kozanis red saffron, simply soak a few threads in warm water or milk for a few minutes before adding them to your dish. Saffron can also be ground into a powder and used in this form.Here are some tips for storing Krokos Kozanis red saffron:Keep the saffron in a cool, dark place in an airtight container.Avoid storing the saffron in direct sunlight or near heat sources.With proper storage, Krokos Kozanis red saffron can last for up to two years.The colouring, scenting, flavouring and medicinal properties of saffron are due to two basic (acting) components: picrocrocin and crocin, especially in the unsweetened parts of them i.e. in the safranal of the first and the crocetin of the latter. Other ingredients of saffron are lycopene, zeaxanthin, α, β and γ-carotenes, vitamin B and B2, carbohydrates and essential oil.From picrocrocin via enzymatic hydrolysis we get the unsweetend part which in turn is converted to saffranol, the main component of essential oil, that gives saffron its characteristic scent.From crocin with acid we get the unsweetened part, crocetin, which is the main colouring part of the product. In the market, the percentage of the essential oil and the colouring strength of saffron (which should be as high as possible) basically defines its quality.Preservation instructions: keep in a cool and shady place. Multi buy available through .com site.Shipment will be boxed and tracked.

Price: 27 USD

Location: THESSALONIKI

End Time: 2025-01-05T17:39:41.000Z

Shipping Cost: 0 USD