Field Fresh Agro Commodities Srinagar, Jammu & Kashmir

Fresh walnuts kernals from Kashmir India. More omaga 3 and delicious. Clostorl free walnuts. Natural and organic.

It is specially type of mushrooms. Nutritional value per 100 g (3.5 oz) energy 129 kj (31 kcal) carbohydrates 5.1 g sugars 0.6 g dietary fiber 2.8 g fat 0.57 g protein 3.12 g vitamins thiamine (b1) (6%) 0.069 mg riboflavin (b2) (17%) 0.205 mg niacin (b3) (15%) 2.252 mg pantothenic acid (b5) (9%) 0.44 mg vitamin b6 (10%) 0.136 mg folate (b9) (2%) 9 μg vitamin d (34%) 5.1 μg minerals calcium (4%) 43 mg iron (94%) 12.18 mg magnesium (5%) 19 mg manganese (28%) 0.587 mg phosphorus (28%) 194 mg potassium (9%) 411 mg zinc (21%) 2.03 mg link to usda database entry

Saffron (pronounced ˈsæfrən or ˈsæfrɒn)[1] is a spice derived from the flower of crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel.[2] the styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, [3][4][5] is native to southwest asia[4][6] and was probably first cultivated in or near greece.[7] as a genetically monomorphic clone, [8] it was slowly propagated throughout much of eurasia and was later brought to parts of north africa, north america, and oceania. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.[9][10] it also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century bc assyrian botanical treatise compiled under ashurbanipal, [11] and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.