Saffron recognize the principle
Fraud in the sale of saffron
* Color of the dried stigmas of saffron in color or synthetic chemical dyes.
* Add some materials of similar appearance, such as safflower saffron.
* Adding artificial colors to enhance the color of saffron.
The actions Kmfrvshy saffron weight as well as other methods of fraud. Add saffron, salt and sugar to increase in this type of fraud is a crime. So one way to detect it is to have a bitter taste of saffron, but if the taste is sweet or salty as a salt or sugar added to it.
However, in all those who sell counterfeit products, their packaging is no complete and accurate manufacturing. Notwithstanding the generally recommended so much fraud in saffron and hardware diagnostics to the public, be sure to Zfranhayy with accreditation from the monitoring of food products was up. Obviously, to make sure that the logo on packaging products see building permit.
The identification of counterfeit saffron
is. However, there are other methods for this.
Zfranhay identify the main branches of the saffron is the easiest way because saffron three branches of the lower and upper part of which is narrower it gets horny while having some spicy flavors
The first: the apparent difference in plants: corn awn straight, but curved’s saffron flag.
The second method: gas flame and put the pieces of saffron In this case, pure saffron or orange to purple it comes to potassium is concerned. But the fake saffron yellow color is created.
Third way: If saffron filaments of brown paper (newsprint) put a little pressure and we should leave oil stains. If so, it probably is a fake saffron.
Saffron storage
Saffron especially after grind away from light and moisture and stored in glass cup, because since the oil (aromatic substances) of saffron can evaporate if improper maintenance, its essential oils evaporate over time and the pharmacological effects and the taste is reduced and its quality is lost.
Health advice
Shopping at the type of packaging and specifications listed on the package, including a construction and operating license from the Ministry of Health, the date of production and expiry and manufacturer Factory note.
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