The main ingredients of saffron
The stigmas of Crocus sativus contain the primary pigment crocin, as well as anthocyanin, alpha- and beta-carotene, and zeaxanthin pigments, and the vitamins riboflavin and thiamine. The major carotenoid derivatives found in saffron are crocetin, picrocrocin, and safranal. The characteristic taste of the spice is attributed to the glycoside picrocrocin, while safranal is considered the main odiferous constituent, achieved through hydrolysis of picrocrocin.
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