Tibetan Saffron Crocus Sativus Zang Hong Hua Premium Dried Stigmas 1g Bottle for Tea and Culinary Use

Tibetan Saffron, known in TCM as Zang Hong Hua (藏红花), from Crocus sativus. These dried stigmas are traditionally prized as a rare high-altitude botanical. In TCM theory, saffron is associated with a sweet nature and is traditionally used in herbal teas and decoctions. Store in a cool, dry place and use as part of a balanced lifestyle.

Key Selling Points

• Dried saffron stigmas identified as Zang Hong Hua (藏红花) from Crocus sativus
• Sourced from high-altitude Tibetan growing conditions where saffron is traditionally cultivated
• Air-dried processing preserves the delicate red stigmas
• Traditionally valued in TCM for herbal teas, decoctions, and culinary coloring
• Supplied as a 1g bottle of edible agricultural product

Quality & Sensory

Typically deep red to orange-red thread-like stigmas with a slender, trumpet-shaped form. The aroma is typically sweet, floral, and slightly honeyed. When steeped, saffron typically releases a golden-yellow color and a subtle floral taste.

Technical Specifications

Usage Scenarios

• Steep a few threads in hot water for a traditional saffron tea
• Add to rice dishes such as biryani or paella for color and aroma
• Infuse in warm milk or dessert recipes
• Use in small amounts in herbal decoctions

Traditional Uses

In TCM practice, saffron has traditionally been used in small quantities in decoctions and herbal teas. It is traditionally associated with supporting healthy circulation and calming the spirit in classical formulas. Saffron is also a familiar culinary spice, traditionally used to color and flavor rice, congee, and festive dishes. A few threads steeped in hot water or milk is a common traditional preparation.

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