Saffron

 

 Saffron : 

Saffron is harvested by hand from the Crocus sativus flower, commonly known as the saffron crocus. The term “saffron” applies to the flower’s thread-like structures called stigma

Saffron contains an impressive variety of plant compounds. These may act as antioxidants,  molecules that protect your cells against free radicals and oxidative stress: 

Some powerful saffron antioxidants include : 

• crocin
• crocetin
• safranal
• picrocrocin
• kaempferol

Crocin is perhaps the most notable antioxidant in saffron. It’s responsible for saffron’s red color, and research suggests it may have antidepressant properties and could protect brain cells against progressive damage.

Research shows that safranal may have benefits for several health conditions.

Kaempferol is found in saffron flower petals. This compound may help boost your immune system and protect your body against several viruses 

Saffron is a rich source of potassium, an important element in maintaining heart health. 

Potassium dilates and enlarges blood vessels and therefore lowers blood pressure. The potassium in saffron also prevents atherosclerosis, heart attack and stroke. As mentioned, saffron contains a substance called crocin, which can regulate blood cholesterol levels, so this spice is very useful for heart health.

Saffron is a valuable plant spice derived from the stigma of the saffron flower.

 Saffron flower is a perennial bulbous plant with the scientific name “Crocus Sativus”.

 “Crocus” in Greek means thread and string, which refers to the appearance of saffron flower stigmas. The name of saffron comes from the word bile in Arabic meaning yellow. 

Saffron has many properties for skin, hair, menstruation and body health and is one of the most expensive agricultural products worldwide. 

This spice has been around for about a thousand years and has attracted many consumers.
Trusted Source

Black Aromatic Rice (Chak-hao):

Rice from Tripura: 

 Aromatic Kali Khasa Rice, 

Aromatic Harinarayan Rice, 

Biron Rice (white sticky rice) and 

Maimi Hanga Rice (Black Rice).

Black Aromatic Rice (Chak-hao):

Black Aromatic Rice locally named as Chak-hao is well known for its attractive colour and aromatic flavour and considered as on of the richest source of anthocyanin found among food grain product apart from its optimal content of vitamins, minerals, fibre, proteins, and many other nutrients.

It is considered to be rice variety with a higher vitamin and mineral content than both white and brown rice. Black aromatic rice owes its colour to powerful natural black colouring pigments called anthocyanins which boast an impressive antioxidant activity adding to the health benefits of this rice variety. In addition to being a good source of vitamins E, fibre and protein, black rice is shown to reduce inflamation levels in the body.

 In addition to being a good source of vitamins E, fibre and protein, black rice is shown to reduce inflamation levels in the body. According to findings, black rice consumption contributes to the prevention and management of ailments such as atherosclerosis, diabetes, Alzheimer’s disease, hypertension, high cholestrol levels, arthritis, allergies, aging signs and even cancer

Some of the nutraceutical compounds present which can be extracted economically are tocotrienols, gamma amini butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydroanisole, phytosterol, etc.