Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Straight from the heavenly fields of Srinagar in Kashmir to your shelves we bring you handpicked Grade A
LACCHA TUKDA MONGRA IRANI KASHMIRI ZAFFRAN with unbeatable aroma color and taste
Perfect for gourmet dishes beauty blends and wellness
100 Authentic
Threadrich Deep Crimson High Crocin
Bulk custom packaging available
GI TAG SAFFRON AVAILABLE
Contact PORT VISTA to source the best in saffron luxury
KashmirSaffron SaffronExport PureZafran LuxurySpice PortVistaExportHouse WellnessGold
SAFFRON NEGIN Organically grown in Bulgaria, European Union. The production is of highest quality CONFORM 1 under ISO 3632, accompanied with a certificate.
Grown in an organic manner. Packaging according to the client's wish. Expected harvest around mid-November - 200-300 grams. Quote me for quantity and price.
Scientists of the botanical Garden of the Academy of Sciences of Uzbekistan conducted research on the feasibility of cultivation of this plant in our country. The results showed that the saffron fully corresponds to soil and climatic conditions of the republic, can be grown in the mountain and foothill areas of the Fergana Valley, Tashkent, Samarkand, Kashkadarya, Surkhandarya, Navoi and Jizzakh regions, and in inter-rows in vineyards and gardens. In complementary medicine, saffron has long been used for treatment of many diseases. Abu Ali ibn Sino wrote that saffron tincture improves eye vision, the work of the heart and respiratory system.
In the course of scientific research, domestic scientists revealed that climatic conditions of the country allow growing such valuable medicinal plants as Alexandria leaf, valerian medicinal, madder dye, lavender medicinal, erva, rosemary officinalis, and others. The proposals on the establishment of pilot plantations of these plants have already been submitted. They are capable of replacing imports, and are demanded on the external market. The project would trigger the creation of a separate industry in agriculture specializing in the procurement of saffron and other medicinal plants, and thereby the provision of pharmaceutical, perfumery and food industries with domestic raw materials.
Black Pepper Oleoresin
Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name: Gol Mirch
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.
Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Our Cinnamon is exclusively imported from a single estate java island, Indonesia. On every part of the mountain, our beautiful cinnamon trees are traditionally and naturally grown without the use of pesticide, and human interference. Every 20 years, cinnamon trees naturally grow in a vast mid-java area and should be ready for harvest.
At the same time, our dedicated grower plants the seeds and in six months the seeds produce a plant that is 50-60 centimeters high. At this point, our growers replant the cinnamon sprout in the growth. Next, as the plants produce more seeds, we distribute them to all of our long partnership farmers.
Our dedicated farmer peeling the bark at the same location where the tree was chopped down. Sometimes, our farmers stay overnight to do the work. Once the bark is collected, it will be distributed to the warehouse for a sun-dried process. In the warehouse, our team grades the bark, removes sticks, other materials and eventually ties the barks in a bundle.
Finally, we cut the sticks and bundle them together for retail ready and pack into a jar based on your choice/preference.
