Types iranian saffron
Usually saffron production in Iran is divided into several forms . One of the terms used in this field has long been saffron . This kind of saffron contains the stigma and cream ( the saffron yellow , red and white part ) is in the hands of Persian saffron is said and abroad as it Saffron Bunch ( batch) or Red & White ( Red and White ) know. The red part is actually kind of saffron Baydbyn 75-70 % of root area or corner it is about 30-25% .
they brought it in English to the All-Red ( completely red) and say the same Saffron Coupe coupé ( cut or cut ) is called . Later Zfranhayy that cater directly to the red ( only contains a very small amount of the jaundiced ) are separated from clay puppet named , perhaps because it makes it kind of like a giant straw , but bases it believes appropriate name a Types iranian saffron better name for this type of saffron should not be selected. Each Saffron degree or two , and none poor quality or may not be preferred to another .is lower.
Contrary to the results of scientific studies and analyzes conducted some think saffron root or corner of hands and even more aroma . This is totally wrong , because the origin of ingredients crocus ( crocin and crocin Pykrv Saffranal, especially in the field of crocin yellow (corners ) the saffron , the stigma and the movement of these substances in plant tissue stigmas have moved in there , yellowing of your (corners ) is not only a Types iranian saffron considerable amount of them (compared Baklalh ) but the crocin is zero .
simply because the fragrance is also possible due to moisture absorption Gyahysh tissue type is more stigma , Mtrtr appears .
When sargol saffron , saffron hands we separated, roots, or white in the Persian to the corner of white or saffron , and in Europe it (white or white style cream) is called , is separate and in fact can not afford it saffron recognize . This substance is called Saffron corner definition includes the idea .
Division of another is classified by some companies used and based in the Saffron quality to some degree under the headings Types iranian saffron 1 , 2 and 3 or 1 , 2, 3 and 4 , as well as English letters like A, B and C rated .
These standards are factory , and we hope that in the future saffron base with relevant institutions such as Institute of Standards and Exporters Association and other parts of a single name for the current Iranian saffronDivision of Saffron :
Usually saffron production in Iran is divided into several forms . One of the terms used in this field has long been Dkhtrpych saffron . This kind of saffron contains the stigma and cream ( the saffron yellow , red and white part ) is in the hands of Persian saffron is said and abroad as it Types iranian saffron Saffron Bunch ( batch) or Red & White ( Red and White ) know. The red part is actually kind of saffron Baydbyn 75-70 % of root area or corner it is about 30-25% .
they brought it in English to the All-Red ( completely red) and say the same Saffron Coupe coupé ( cut or cut ) is called . Later Zfranhayy that cater directly to the red ( only contains a very small amount of the Types iranian saffron jaundiced ) are separated from clay puppet named , perhaps because it makes it kind of like a giant straw , but bases it believes appropriate name a better name for this type of saffron should not be selected.
Each Saffron degree or two , and none poor quality or may not be preferred to another .is lower.
Contrary to the results of scientific studies and analyzes conducted some think saffron root or corner of hands and even more aroma . This is totally wrong , because the origin of ingredients crocus ( crocin and crocin Pykrv Saffranal, especially in the field of crocin yellow (corners ) the saffron , the stigma and the movement of these substances in plant tissue stigmas have moved in there , yellowing of your (corners ) is not only a considerable amount of them (compared Baklalh ) but the crocin is zero .
simply because the fragrance is also possible due to moisture absorption Gyahysh tissue type is more stigma , Mtrtr appears .
When sargol saffron , saffron hands we separated, roots, or white in the Persian to the corner of white or saffron , and in Europe it (white or white style cream) is called , is separate and in fact can not afford it saffron recognize . This substance is called Saffron corner Zfrn definition includes the idea .
Division of another is classified by some companies used and based in the Saffron quality to some degree under the headings 1 , 2 and 3 or 1 , 2, 3 and 4 , as well as English letters like A, B and C rated .
These standards are factory , and we hope that in the future saffron base with relevant institutions such as Institute of Standards and Exporters Association and other parts of a single name for the current Iranian saffron
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