The stigma is in a cross-sectional cross-section in which three groups of drained wooden vessels are placed. Epidermal cells are located on the outside where delicate fibers are seen. In saffron powder, pollen grains with a diameter of 80 to 100 microns can be seen.
If we put the stigma in water or glycerin or vegetable oils, the color will turn reddish-yellow, and if a drop of concentrated sulfuric acid is added to it, a sharp blue color will appear.
Saffron is composed of minerals including: calcium 111, phosphorus 525, potassium 1724, sodium 148 mg per 100 grams of high quality dry saffron plus some zinc and magnesium.
In addition to minerals, mucilage, fat, wax and aromatic essential oils, Tripink is made with a small amount of sinol and three hydrogen peroxytes, picro-crocin and crocin.
In addition, 10 to 12 percent of water, 5 to 7 percent of other minerals, a little glucose in which the amount of wax fat is 5 to 8 percent and 12 to 13 percent of protein and a very small amount of essential oil produces the specific smell of saffron.
Today, the use of saffron in technology and industry is very common. Different food industry factories use saffron to make a variety of sausages and margarines. In some factories, saffron is used to make a variety of cake powders and desserts.
Saffron is also used as a natural and healthy flavoring in some drinks, jelly, ice cream, chocolate, candy and candy, cakes and cookies and breadcrumbs. Saffron is an essential part of the recipes of some soups, seafood, It is a variety of rice and chicken and is also used in desserts and beverages.
In many cultures, saffron is a valuable spice, which is why many people like its taste and its aroma and color.
Indians and Arabs are the largest consumers of saffron. Arabs prepare different foods from saffron as well as special teas. Arabic coffee must have saffron and cardamom. The Indians also have a food called “Brioni”, which usually uses saffron. In northern Italy and southern Switzerland, saffron is widely used to make their famous saffron rice, risotto.
The French are also familiar with saffron and use it in a variety of foods. In Spain, a food called “pallea” is prepared in which saffron is used. In Germany and the United Kingdom, saffron is also used to make saffron cakes.