The dried stigmas of saffron constitute more than general components such as water, carbohydrates proteins, oils, salts and vitamins and have also special compounds. The content and type to use compounds are the principal criterion for evaluating the quality and grade of saffron. The most important pigment of saffron is crocetin (ester di-gentiobiose crocetin), which is soluble in water and is one of the best coloring agents in the food industry. The main factor in Saffron flavor is a colorless glycoside called Picrocrocin. This compound during drying and storage changes to Safranal. Safranal along with nine other compounds is responsible for aroma and smell of saffron. The quality of coloring strength, flavor, aroma, and smell of saffron is now measurable using spectrophotometry or more precisely by using HPLC.
Best Way to use Saffron:
Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes. Then add both the saffron and the liquid to the recipe.
Storage of saffron: store in a cool and dry place away from direct heat and sunlight to keep your saffron full of intense flavors.
With ABK store online, you can buy the best quality of Saffron online at the same price as is in our physical store. You dont need to worry about quality since the Saffron is shipped right from our store/warehouse.
ABK's Saffron on FRANCE 2
(This video with English sub tiltle will be available soon)