Why saffron

Whys SaffronWhy saffron

Crocus Sativus may derive its name from an ancient Greek legend, but the world’s most valuable and expensive spice has spanned cultures, continents and civilisations.

Cultivated for over 3,500 years, saffron has been used as a medicine and an aphrodisiac by the Assyrians, Persians and Greeks. Dissolved in water, it was valued as a body wash. To this day, it is irreplaceable in French, Spanish, Italian and many other cuisines, while Buddhist monks still use it as dye for their ritual robes.

At TANATA Ltd., we believe in the traditional use of saffron to add value to contemporary products such as honey and oil infusions, beauty products, special teas and coffees, drinking waters, syrup, alcoholic beverages, sweets, cakes, etc. Our recipes are developed by teams of highly qualified and experienced pharmacists, bio-technologists and clinicians to guarantee safe, high-quality unique products. We only use high-grade pure strong saffron produced by our network of growers in Bulgaria.

How to recognise non-genuine or low grade saffron

There are numerous reasons for saffron being the most expensive spice in the world - it is in high demand in several industries and has so many beneficial properties that scientists are still studying it. The highest demand is for pure premium organic saffron.

Tanata’s saffron is certified organic with quality above and beyond the highest standard specs. As a company, we are determined to preserve our product’s impeccable reputation unadulterated and pure.

But there are many producers of saffron and saffron-based products who use low-quality spice which is often impure. Here are some common adulteration practices:

  • Falsifying the place of origin
  • Topping up high grade saffron on lower grade
  • Mixing fresh saffron with old or with other material – either from the saffron flower or from other plants such as poppies, pomegranate, arnica, ground red pepper and curcuma
  • Adding other substances - glycerine, oils, barium sulphate, calcium carbonate, gypsum, potassium hydroxide, lactose, starch or glucose, fibres
  • Blending in organic colouring such as Martius yellow, trope olin, fuchsine or picric acid