Production Of Saffron And Kashmiri Dry Fruits
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Comparison Of Kashmiri And Irani Saffron
(1) Generally, the fibre of Kashmiri saffron is thicker and maroon red when the fiber of Irani saffron is thin and fast red.
(2) Kashmiri saffron is better in aromatic properties.
(3)As per research work of SKUAST in J&K regarding comparison of Kashmiri and Irani Saffron harvest 2006 it has been found that the value of picrocrocin, saffronal and crocin of Iran are lower than that of Kashmir.
IDENTIFICATION OF PURITY OF SAFFRON:
(1) Apparently colour, smell, flavour and taste are the main factors by which identification of saffron is generally made but this can be a practice with expert dealers and consumers only.
(2) Ordinarily the purity of saffron can be checked by putting some fibres of it in a glass of luke-warm water. The water turns pale yellow, the fibre swells up but remains into is original red colour till completely dissolved. In case the fibre is in original colour but gives out maroon/reddish yellow colour to the water there is every possibility of having some chemicals added to the original saffron as an adulteration.
(3)Purity of saffron can be checked in a scientific laboratory, ,many such testing laboratories are available in our country similarly there is one in J&K state under the quality control unit if Agriculture Department. They recommend that the best quality Kashmiri saffron should contain the following constituents.
