Saffron storage conditions
Especially after grinding, saffron should be kept away from light and moisture and in a glass bowl, because, given that the essential oil (safflower) is evaporated, if stored improperly, over time its essential oil evaporates and The effects of the drug and its taste will be reduced and its quality will be lost. Often saffron is often saffron odor and aroma up to 1 or 2 months after harvesting.The common mistake is that most people think that saffron should have a lot of flavor. Saffron dries after 2 months and jumps.When the mill gets wet, it regains odor and odor. So, at all times, the saffron does not give the smell of fresh newness.
Disadvantages of saffron consumption
Consumption is high and abortive is fetal. Also, high levels of it may cause vomiting, uterine bleeding, bloody diarrhea, blood in the urine, nosebleeds, bleeding around the eyes and the lips, skin yellowing and yellowing of the mucous membrane.
Eating about 20 grams is generally fatal.
Forest and field mice are particularly interested in saffron boletus. Which can be threatened both in the summer and in the winter.With the repeated destruction of the tunnels that have been made, they can be counted.
There are three types of fungal infections that can damage saffron:
– Rhizoctonia Crocrhoma: causes brown veins and plant death.
– Fusarium: Damage to saffron.
– Violet Root: This disease is very contagious. This disease is referred to as mort du saffron.
All of these diseases resist most fungicides and occur in the third or fourth year. As a result, they should be removed from the soil and put them on the ground.
Flower mud and corn stalk after adding some additives and putting it in the blood of cows as cheap saffron in some parts of the country like Kerman. These saffron are harmful to the health of consumers and are produced in Mashhad and are offered by some marketers in the Kerman market. The low price of these fake sauces has become a factor in welcoming consumers to use it.
Dyeing, kneading, mixing with corn and adding oil is one of the most common methods of fake saffron production. One of the ways to cheat in saffron is to spray it with some kind of fat, sugar, salt or honey and increase its weight.
The most dangerous method of cheating in saffron is the use of artificial colors. If artificial colors are used in saffron, it can be detected in the lab, because its low level of coloring power will reflect this fraud.
These artificial colors are very dangerous to human health. In fact, safflowers that come from Mecca as saffron and often powdered into the country come from the same dangers of artificial colors.