Saffron Mug Black

From the breath taking collection of Saffron Cottage, we present Mugs with varying saffron patterns that will surely please you to take your office coffee...

Read More

Saffron Mug White

From the breath taking collection of Saffron Cottage, we present Mugs with varying saffron patterns that will surely please you to take your office coffee...

Read More

Kashmiri Saffron

Saffron is a prominent edible coloring agent and flavor that is produced from dried stigmas of the flower Crocus Sativus Linnaeus, which belongs to the Iradaceae family. The word “saffron” is derived from the Arabic word za’faran, which translates to, “yellow”. Kashmiri Saffron is known world wide for its incredible benefits. It is used as a spice, a condiment, an aphrodisiac, medicine  and coloring agent. We present the finest quality saffron from the fields of Kashmir. We are the growers of pure Kashmiri saffrom from generations at the famous place Pampora of Kashmir. Saffron is actually the dried stigmas of the flower Crocus Sativus Linnaeus, which belongs to the Iradaceae family. The word “saffron” is derived from the Arabic word za’faran, which translates to “yellow.” The saffron crocus is a small bulbous perennial – 6-to 10-inches high , that produces up to five violet-colored flowers from each bulb. Each flower holds three, dark-orange-red, funnel-shaped, 1-inches stigmas with lacy, pale tips. These stigmas are removed, or stripped, and when dried, they are the saffron prized by chefs all over the world. These stigmas have to be hand picked from each flower and more then 75000 flowers are needed to produce just one pound of saffron filament. CHEMICAL COMPOSITION The saffron stigma, which is what basically composes the commercial saffron has a distinct, unique color, flavor and aroma. Color Saffron’s coloring power is mainly produced by crocin (chemical comp. C44H64024) which is one of the few naturally occurring carotenoids easily soluble in water. This water solubility is one of the reasons for its widely preferred application in food and medicine. In addition to crocin, saffron contains aglicon Crocetin as a free agent and small amounts of the pigment anthocianin. There are also Oil soluble pigments including alphacarotene, betacarotene and zegxantin. One of the most Important parameters in evaluating the quality of saffron is its coloring power, which is determined by measuring by spectrophotometer the amount of coloring factors present at 443 nanometers. Flavor The principal element giving saffron its special ”bitter” flavor is the glycosid picrocrocin (c16 H26 07). This bitter tasting substance can be crystalized and produces Glucose and the aldehyde safranal by hydrolysis. Safranal is a volatile liquid oil which produces a yellow spot in water vapor and is readily soluble in ethanol, methanol and petroleum ether. Aroma Saffron has a strong aroma, which is produced by certain special volatile oils & essences. The main aroma factor in saffron is safranal, which comprises about 60% of the volatile components of saffron. In fresh saffron this substance exists as stable picrocrocin but as a result of heat and passage of...

Read More

Tea-Pot

Cute looking tea pots from saffron Cottage will impress your guests at tea. Our incredibly splendid designs will earn your appreciation....

Read More

Saffron Cup-saucer

Saffron Cottage presents well designed cup-saucer with incredible saffron...

Read More

T-Shirt

T-Shirts with intricate Saffron designs from the collection of Saffron Cottage . Our best designs will surely win your...

Read More