Saffron extract,China price supplier

Saffron Extract Crocus sativus L.
Also named: Fan hong hua, Zang hong hua Hong Hua / Xi Zang, Xi HonghuaProduct specification: Powder 4: 1 , 10:1 , 50:1 , 100:1
Latin name: Crocus sativus L.
Product type: White crystal powderPart of the plant used: FlowerExtract method: Grain Alcohol/Water
Test Method:UV-VIS
Active Constituents :Crocin and SafranalCrocinChemical Formula: C44H64O24 Chemical Family: Carotenoids Extracted From: Gardenia CAS No.: 42553-65-1 Safranal 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehydeCAS: 116-26-7 MW 150.22CAS No.:42553-65-1 What is saffron? What is it used for?Saffron is arguably the most expensive herb in the world, due to amount of time and energy it takes to harvest. The term saffron actually refers to the dried stigmas and top of the saffron crocus, a type of flower similar to safflower. In China, saffron grows predominantly in the Henan, Hebei, Zhejiang, Sichuan and Yunnan provinces. The stigmas are picked by hand and dried. It takes approximately 75,000 saffron flowers to produce one pound of saffron stigma. In many cultures, saffron is used as a spice and for culinary purposes; however, it has many medicinal uses as well. In traditional Chinese medicine, saffron has a sweet taste and cold properties, and is associated with the Heart and Liver meridians. Its main functions are to invigorate the blood, remove stagnation, clear the meridians and release toxins. It is typically used to treat conditions such as high fevers and related conditions that may be caused by pathogenic heat, and to help break up blood clots. There is also anecdotal evidence that saffron can inhibit the growth of some types of cancer cells. Small amounts of saffron can increase the incidence of contractions in pregnant women. Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a Seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia.Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.Saffron contains more than 150 volatile and aroma-yielding compounds.