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Saffron properties

To make a kilo of saffron, about 100,000 flowers are needed, which makes saffron one of the most expensive females in history. The saffron plant is a herb of the herb family that has been known since ancient times and has been used for oral and medicinal purposes. Its beautiful and purple flowers are picked up by autumn in the autumn, in the morning before dawn, and then the red stripe is removed and dried. Today, Iran is the largest producer of saffron in the world, most of which grows in Khorasan.
For traditional medicine, saffron has a warm and dry nature and has properties like pleasing force, tonicity, astringency, opacifying stomach (stomach), nose (head), liver, and appetite suppressant and stomach acid. Also, if saffron is consumed with honey, it will repell the kidney stone. Saffron can be taken in a variety of ways, including sniffing to relieve severe headaches and insomnia.
Saffron cheats
The high price of saffron has caused the material to be subjected to a lot of fraud. The main reasons for saffron fraud are as follows:
* Coloring, weighting, mixing with corn stalk and adding oil is one of the most common methods of fake saffron production. One of the ways to cheat in saffron is to spray it with some type of fat, sugar, salt or honey and increase its weight.
* The most dangerous method of cheating in saffron is the use of artificial color; if artificial colors are used in saffron, it can be detected in the laboratory because its low level of color strength will reflect this fraud. These artificial colors are very dangerous to human health. In fact, safflowers imported from Mecca as saffron and often powdered into the country come from the same dangers of artificial colors.
The most natural method of cheating in saffron is to use the natural color of this plant to paint other white parts of saffron and mix it with this product, this is the most respectful method of cheating, which unfortunately is very common. Fraudsters and suppliers can also swear on the purity of their saffron because they have not used anything other than saffron.
Methods of identification of main saffron
* Detection of main saffron from saffron stigma is the simplest method, since the saffron stigma branches are three branches and the upper part is horny, the lower the thinner, but if the saffron is fermented, it can only be detected by laboratory devices.
* If the saffron claws are very shiny, you should skip it and send it to the lab.
* Corn is straight, but the saffron flag has a curvature.
* Put saffron pieces on the butane gas. In this case, pure saffron comes in violet or orange, which is related to potassium, but in the case of fake yellow saffron.
* If you put the saffron blades between the paper and press it a bit, you should not leave any stains of fat. If so, it’s likely that the saffron is counterfeit.
* The color of the saffron blades is insoluble in gasoline, that is, if you put saffron tar in gasoline, it should not be petrol.
If a few glasses of saffron are boiled in a glass of water, after about 5 minutes, the color of the blade should not be white; if so, the saffron is counterfeit.
* The color, smell and taste of saffron for its recognition is a decisive test. The taste of the main saffron is somewhat bitter and sweet, and the smell of saffron is a bit tall.

Saffron is replaced?
In our culture, Iranians in most foods and sweets, saffron is the main spice and is used as a fragrant, flavoring, and colorant, but because it is very expensive, it is possible to use foods from other sources, especially nourishing foods, instead of using them. To be Safflower and turmeric are the closest colors to yellow golden saffron and one of the most important cheats in this regard is the sale of safflower instead of saffron. In some cases, safflower and saffron mix are sold.
However, in many countries, safflower, known as the American Saffron, is available to consumers. The plant, in terms of composition and works, is completely different from saffron and looks just like it; strings similar to saffron (3-4 centimeters) and shorter (2 centimeters). In many parts of the world, safflower is used instead of saffron. Although this plant has a certain degree of sedation, it does not smell the saffron and, if consumed excessively, can damage and damage the liver tissue.
After safflower, turmeric is the second spice used in many areas instead of saffron (but not counterfeit). Of course, the use of this spice should not be overabundant because its consumption in large volumes can damage the intestinal and gastric mucus, so that only the daily consumption of 3 grams of turmeric for an adult does not cause problems.
Authorized amount of saffron consumption
The use of saffron in any form and in any product is allowed up to a day of eleven grams per adult. In drug use, the authorized amount is up to 1 gram. Eating more than 3 grams of saffron causes severe bleeding, abortion and sometimes death. Of course, there are reports in the world that 5 to 9 grams of saffron have been consumed as a result of mortality.

Taking Saffron
Remember to keep saffron in a dark, dry, cool place away from light and moisture. The best container for storing saffron is primarily metal containers, and then glass dishes are colored. Plastic containers are not suitable for maintenance, because in a short time the saffron is low in essential oil and quality. It’s best to powder it when you are using it. If the saffron is used as a powder, it will give more color. For better powdering saffron, it is also best to mix it with small marbles made of marble. Maintaining saffron is important because, if stored improperly, over time, its essential oils evaporate and its medicinal and taste impacts are reduced and its quality is lost.
How to keep saffron soluble in a refrigerator?
Of course, fresh saffron is best prepared and consumed in order to preserve its properties. But for longer storage in the refrigerator, you should remove the saffron without sugar or any other additive and dissolve it in a very low boiling water. Draw saffron somewhat on a samovar or kettle.
Some people, of course, also prepare saffron with ice and, incidentally, have a good color, so that they put a piece of ice on the dried saffron to get water.

source: pardad /ir