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Kongposh saffron
Worked at Kong Posh Industries(M)Sdn.Bhd
Lives in Selangor
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Kongposh saffron

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SAFFRON QUALITY BY REGION

Saffron is grown on a commercial scale primarily in India, Spain and Iran.
 •Spanish Saffron
 
The Spanish saffron always has a portion of yellow style attached to the stigma (Red Filament).
 •Iranian Saffron
 
Iranian saffron has a very thin and small stigma. In one variety these stigmas are joined and attached to a short style and is known as Pushali. In the other variety the stigmas are attached to the full-length style and tied in the form of a bunch of several hundred stigmas with their tong styles. This is known as Iranian Guchhi. The effective yield of stigmas from these bunches is just about 50% (Since the stigmas of Iranian Saffron are very short).
 •Kashmiri Saffron
 
The Indian (Kashmiri) saffron has been acknowledged to be the finest in the world. Pure saffron always has a very long thick stigma with a bright red colour and strong flavour and intense aroma.
 
The ancient fields near Pampore are the natural cultivation grounds for this legendary crop, where no special efforts have been input interns of soil fertilizers, environmental aids or R. N. D. Programs. The nature has bestowed upon these fields a well drained light textured loamy soil and the climate is just apt for this exotic plant to bloom in splendor.
 

The Kashmiri saffron is of two basic varieties:
 1.LACHHA: In the variety the 3-stigmas are attached to the style very much in the same way as in Iran the accept that the effective yield of Stigmas in this variety is about 75%. (The long and thick stigmas account for the excess yield.)
 2.MONGRA: This Variety has only thick, long stigmas (Red Filaments) and no other part of saffron flower and is obtained by separating stigmas from the yellow styles. It is the purest form of saffron and commands premium price all over the world.
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The Best saffron Brand in Town
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Kongposh saffron

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What is saffron?

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 forms commercial saffron has a distinct, unique color, flavor and aroma and some of the groups of chemical compounds responsible for each of these properties have now been identified as:
 •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.
 
Chemical composition of crocin: 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.
 
Chemical composition of safranal: 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
 
Pure 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 time it decomposes releasing the volatile aldehyde saffranal.
 
Chemical composition of safranal: safranal is a volatile liquid oil which produces a yellow spot in water vapor and is readily soluble in ethanol, methanol and petroleum ether.
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Kongposh saffron

Shared publicly  - 
 
SAFFRON QUALITY BY REGION

Saffron is grown on a commercial scale primarily in India, Spain and Iran.
 •Spanish Saffron
 
The Spanish saffron always has a portion of yellow style attached to the stigma (Red Filament).
 •Iranian Saffron
 
Iranian saffron has a very thin and small stigma. In one variety these stigmas are joined and attached to a short style and is known as Pushali. In the other variety the stigmas are attached to the full-length style and tied in the form of a bunch of several hundred stigmas with their tong styles. This is known as Iranian Guchhi. The effective yield of stigmas from these bunches is just about 50% (Since the stigmas of Iranian Saffron are very short).
 •Kashmiri Saffron
 
The Indian (Kashmiri) saffron has been acknowledged to be the finest in the world. Pure saffron always has a very long thick stigma with a bright red colour and strong flavour and intense aroma.
 
The ancient fields near Pampore are the natural cultivation grounds for this legendary crop, where no special efforts have been input interns of soil fertilizers, environmental aids or R. N. D. Programs. The nature has bestowed upon these fields a well drained light textured loamy soil and the climate is just apt for this exotic plant to bloom in splendor.
 

The Kashmiri saffron is of two basic varieties:
 1.LACHHA: In the variety the 3-stigmas are attached to the style very much in the same way as in Iran the accept that the effective yield of Stigmas in this variety is about 75%. (The long and thick stigmas account for the excess yield.)
 2.MONGRA: This Variety has only thick, long stigmas (Red Filaments) and no other part of saffron flower and is obtained by separating stigmas from the yellow styles. It is the purest form of saffron and commands premium price all over the world.
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1
Samir Murasing's profile photo
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Kongposh saffron

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visit us  www.kong-posh.com
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The finest kashmiri saffron in town
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