Conventional steeping recovers a fraction of saffron's crocin and safranal. Ultrasonic cavitation changes the maths, and the flavour.
Saffron's value lives in three compounds: crocin for colour, picrocrocin for taste and safranal for aroma. Traditional hot-water steeping recovers only part of each, and heat degrades the rest.
Ultrasonic extraction uses high-frequency sound waves to create microscopic cavitation bubbles in the solvent. As they collapse, they rupture the plant cell walls and release the actives at low temperature, up to 95% efficiency compared with 40–60% for conventional methods.
For retailers, this means a 15 ml bottle that replaces grams of thread in a commercial kitchen, with consistent colour and dosage from the first drop to the last.
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