Kashmir 2014 Fig 1: Saffron status across the world District wise area production and productivity under saffron cultivation in Jammu Kashmir state Saffron is an important cash crop of Jammu and Kashmir state In JK state saffron is mainly cultivated in four districts namely Pulwama district (Pampore Chandhara The colour is considered a manifestation of god himself as it epitomises nature One of India's traditional folk tales tells of how the all-knowing blue of the sky came together with the golden yellow energy of the sun to create the emerald hue Central to life and growth after the dry summer rain comes and brings new life in the colour green

Effect of Different Drying Methods on the Physicochemical

The most important processing stage of saffron is drying of its stigma which should be optimized and there are no reports on reactance-window (RW) of saffron In this research drying of saffron with traditional RW and oven driers and at three temperatures of 60 70 and 80 C as well as room temperature (25 C) were studied

Nov 25 2016Storage and Processing Methods for Maintaining Color Stability Numerous techniques have been used for the processing of natural pigments in order to enhance their stability These techniques include controlled atmospheres encapsulation spray‐drying freeze‐drying hard‐panned coating method and novel enzymatic methods Controlled

Genuine saffron will not break easily like artificial Artificial saffron is prepared by soaking maize cob in sugar and colouring it with coal tar colour The colour dissolves in water if artificially coloured A bit of pure saffron when allowed to dissolved in water will continue to give its saffron colour so long as it lasts

application the dry saffron weight was determined as being 41 g/da Saffron flower (Figure 1A) on urea treatment and various nitrogen fertilizers treatment obtained dry saffron stigmas were shown in Figure 1B Considering all the plots the beginning of flowering was on 19 October 2004 and the end of flowering was on 30 November 2004

temperature at 1023C for saffron drying Storage conditions and preparation of the samples The samples were weighed packed and divided according to statistical analysis Due to the negative effect of O 2 on saffron (oxidation of colour pigment) our gas combination in this research included N 2 and CO 2 in following percentages for MAP

Saffron nutrition facts medicinal properties and health

Apr 05 2019Saffron nutrition facts Saffron is one of the highly prized spices known since antiquity for its color flavor and medicinal properties It is the dried stigma or threads of the flower of the Crocus sativus plant It is a bulbous perennial plant that belongs to the family of Iridaceae in the genus Crocus and known botanically as Crocus sativus

Effect of Drying Methods on the Colour of Kashmir Saffron (Crocus sativus L ) and Simultaneous Method Validation Syed Muzaffar Kaliq ul Zaman Khan Sheikh Javid and Ajaz Ahmed Keywords : Crocus sativus L Crocin HPLC Quantification Article CS15204510 • PDF

2Sher-e- Kashmir University of Agricultural Science and Technology of Kashmir Srinagar India _____ ABSTRACT After harvesting the stigma from saffron flower the petal part of the flower which is violet in colour is thrown as a waste Pashmina shawl is a very delicate material and requires mild chemical treatments for dyeing In the present

Colour strength(K/S) Traditional method Ultrasonic method Figure 4 Effect of temperature on the colour strength of cotton fabric dyed with natural colouring matter extracted from Crocus sativus (flowers) (12gm/100 ml H 2 O) by the traditional and ultrasonic methods Dyeing conditions: Traditional method: 40–100 C for 60 min pH 8 salt 10 g/l

Dec 16 2019Sleep: Some women who find it difficult to get good sleep during pregnancy use saffron to feel relaxed and sleep well Saffron's sedative and hypnotic properties are believed to help in such cases Mood enhancement: Anxiety amongst mixed emotions are common during pregnancy Saffron is known to be an anti-depressant and could help in elevating your mood

More and more saffron has been cultivated in China because of the increasing saffron demand but no paper has studied the influence of drying methods on the quality of Chinese saffron In this paper three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven vacuum oven and microwave We determined that the highest quality of saffron

The colour is considered a manifestation of god himself as it epitomises nature One of India's traditional folk tales tells of how the all-knowing blue of the sky came together with the golden yellow energy of the sun to create the emerald hue Central to life and growth after the dry summer rain comes and brings new life in the colour green

Nov 25 2016Storage and Processing Methods for Maintaining Color Stability Numerous techniques have been used for the processing of natural pigments in order to enhance their stability These techniques include controlled atmospheres encapsulation spray‐drying freeze‐drying hard‐panned coating method and novel enzymatic methods Controlled

Influence of soil composition and drying methods on

The drying method (shadow sun or electrical food dryer) influences the colour of the yellow part of the style (p‹0 05) Further research on the effect of the recent introduction of food dryers in Taliouine on saffron quality is required

Colour strength(K/S) Traditional method Ultrasonic method Figure 4 Effect of temperature on the colour strength of cotton fabric dyed with natural colouring matter extracted from Crocus sativus (flowers) (12gm/100 ml H 2 O) by the traditional and ultrasonic methods Dyeing conditions: Traditional method: 40–100 C for 60 min pH 8 salt 10 g/l

Iranian saffron is often rebranded as Kashmir saffron and sold in local markets alleged officials "This affects the reputation of Kashmiri saffron which has higher aroma flavour and colour effect than Iranian variety " Altaf Aijaz Andrabi director Kashmir department of

Saffron (pronounced / ˈ s f r ə n / or / ˈ s f r ɒ n /) is a spice derived from the flower of Crocus sativus commonly known as the saffron crocus The vivid crimson stigma and styles called threads are collected and dried for use mainly as a seasoning and colouring agent in food Saffron has long been the world's most costly spice by weight Although some doubts remain

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