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Heat , Killer properties of saffron

Undoubtedly, many people who are trying to buy saffron action of these properties are also popular because of high quality and export to foreign countries saffron is valued using the properties of this plant. Today we tell you how to easily destroyed properties of saffron.

Producers of saffron and saffron sales during the environmental conditions suitable for the plant to prevent damage to the saffron into. Saffron has a volatile oil is very high due to the thin and delicate strands of saffron, these oils being the possibility of injury or deleted. Undoubtedly one of the reasons for this is evaporation.

Many of saffron during cooking for a lot of heat for not using it. Something that could destroy much of the effect of saffron. Saffron Saffron brew as much and even heating of food can lead to volatile oils, as well as crocin saffron, saffron flower heads Picrocrocin also crocin mostly in red and saffron are eliminated.

Now the method used to brew saffron ice propose a method which is helpful in maintaining the quality of saffron. Saffron plant is valuable because of the hardship it in the price of saffron production is higher than other spices.

Iranian saffron annually to a large extent by foreign exporters sell saffron saffron packaged or bulk saffron crocus as major ones.