What is saffron?
For many years I am using several Amanprana products. My all-time favorites are Kotobuki Matcha, Gula Java Cacao, Gula Java Safran, Coconut Oil, Botanico Mix and Razoli.Marco Zielinski, Geschäftsführer, Rhino's energy GmbH, Germany
Ingredients: 97,7% unrefined coconut blossom sugar 1,2, 5% Gula Java Cacao1 (78.5% unrefined coconut blossom sugar1,2, 20% low-fat cocoa powder1,3, 1% vanilla1,3 and 0.5% cinnamon1), 0,3% saffron1, 310g, Bovis 9.700, -30 Yin, GI 35 label / nutritional value
Saffron comes from the pistils (the red female stamens) of the Crocus sativus. Saffron originates from the Arabic word 'Asffar' which means yellow and the botanical name 'crocis', which originates from the Greek word 'Kroce', which means thin thread'. In other words: thin yellow thread.
Saffron comes from the pistils
of the Crocus sativus
The Crocus sativus flower is a member of the Iridaceae family. This herbaceous and evergreen plant is 10 to 30 cm in height, with an underground bulb and linear leaves which are strengthened by green-coloured veins. The purple flower is divided into six seed lobes.
The flower has three yellow male stamens and three red female pistils. The yellow stamens have little culinary value. In the place where the three pistils come together in the flower, the pistil changes from fire red to orange/yellow. The first part underneath the point where the three pistils come together can be included in the saffron and sold together as saffron. The underpart cannot be sold as saffron, although this does sometimes happen.
The carotene “alpha-Crocin” is the main component of the yellow-orange colour properties of saffron. Crocina is water-soluble and can constitute up to 10% of the dried saffron mass. One part of saffron can dye up to 100 000 parts of water.
Saffron has a unique taste, aroma and colour
The bitter glucoside "picrocrocin" is the main component of the typical saffron taste. Picrocrocin has strong herbicide and insecticide properties and can constitute up to 4% of the dried saffron. When harvesting and due to the influence of heat and enzymatic activities picrocrocin is split into glucose and free safranal molecules.
Safranal is an essential oil which contains the typical saffron aroma. Safranal is not as bitter as picrocrocin and can constitute up to 70% of dried saffron volatile fractions.