GREEK SAFFRON FILAMENTS 1g KROKOS KOZANIS

The colouring, scenting, flavouring and medicinal properties of saffron are due to two basic (acting) components: picrocrocin and crocin, especially in the unsweetened parts of them i.e. in the safranal of the first and the crocetin of the latter. Other ingredients of saffron are lycopene, zeaxanthin, α, β and γ-carotenes, vitamin B and B2, carbohydrates and essential oil.

From picrocrocin via enzymatic hydrolysis we get the unsweetend part which in turn is converted to saffranol, the main component of essential oil, that gives saffron its characteristic scent.

From crocin with acid we get the unsweetened part, crocetin, which is the main colouring part of the product. In the market, the percentage of the essential oil and the colouring strength of saffron (which should be as high as possible) basically defines its quality.

Preservation instructions: keep in a cool and shady place.