Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus).

Crocus is a genus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with the styles stalks that connect the stigmas to their host plant the dried stigmas are used in cooking as a seasoning and coloring agent. Saffron, is the worlds most expensive spice by weight, is native to Southwest Asia. Saffrons bitter taste and iodoform - or hay-like fragrance result from the chemicals picrocrocin and safranal. Saffron also contains a carotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles.

In the EU saffron is identified as E164 under the E number food additive code system.

Etymology
Almost all the cultures in one way or the other speak and use Saffron spice. The English word saffron stems from the Latin word safranum via the 13thcentury Old French term safran. Safranum in turn derives from Persian - za'fern. Some argue that it ultimately came from the Arabic word za'farn, which itself derives from the adjective afar yellow. However, some etymologists argue that - za'farn is the arabicized form of the Persian word zarparn. It has golden stigmas. Latin safranum is also the source of the Italian zafferano, Portuguese aafro and

Spanish azafrn etc. Crocum in Latin is a Semitic loan word derived from Aramaic kurkema via Arabic kurkum, and Greek krokos. Saffron comes from Western Asia and most likely Persia. The crocus was cultivated in ancient Europe. The Mongols took saffron from Persia to India. In ancient time saffron was used medicinally and as well as for food and as a dye.

Biology
The domesticated saffron crocus (Crocus sativus) is an autumn-flowering perennial plant unknown in the wild. It is often mistaken for the more plentiful common autumn crocus, which is also known as meadow saffron or naked ladies (Colchicum autumnale) and has been the cause of deaths due to mistaken identity. However, saffron in high dosage can also be poisonous. It is a sterile triploid form, possibly of the eastern Mediterranean autumnflowering Crocus cartwrightianus that originated in Central Asia. The saffron crocus resulted when Crocus cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. Being sterile, the purple flowers of Crocus sativus fail to produce viable seeds. Reproduction however depends on human effort. The plant forms corms, underground bulb-like starch-storing organs. These must be dug up, broken apart, and then replanted. A corm survives for one season, producing via this division up to ten cormlets that grow into new plants. Corms or bulbs are small brown globules up to 4.5 centimeters (1.8 in) in diameter and are shrouded in a dense mat of parallel fibers.

Cultivation and Morphology

After cultivating in spring, the plant sends up five to eleven narrow and nearly vertical green leaves, each up to 40 cm (16 in) in length. In autumn, purple buds appear. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve. Upon flowering, plants average less than 30 cm (12 in) in height. A three-pronged style emerges from each flower. Each prong terminates with a vivid crimson stigma 2530 mm (0.981.2 in) in length. Two lilac-violet flowers appear among a clump of thin, blade-like vertical leaves. Various small weeds and other plants grow from black soil and are shown in overcast daylight. Crocus sativus thrives in the Mediterranean marquis (an ecotype superficially resembling the North American chaparral) and similar climates where hot, dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as 10 C (14 F) and short periods of snow cover. Irrigation is required if not grown in moist environments such as Kashmir, where annual rainfall averages 1,0001,500 mm (3959 in); saffrongrowing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier than where Crocus is cultivated in Iran, for example. What makes this possible is the timing of the local wet seasons; generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering promotes disease and reduces yields. Persistently damp and hot conditions harm the crops, and rabbits, rats, and birds cause damage by digging out the corms. Nematodes, leaf rusts, and corm rot pose added threats. The plants fare poorly in shady conditions; they grow best in full sunlight. Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7 to 15 centimeters (2.85.9 in) deep. Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Italian growers optimize thread yield by planting 15 centimeters (5.9 in) deep and in rows 23 cm apart; depths of 810 cm optimizes flower and corm production. Greek, Moroccan, and Spanish growers have devised distinct depths and spacing to suit their locales.

C. sativus prefers friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Traditional raised beds promote good drainage. Soil organic content was historically boosted via application of some 2030 tons of manure per hectare. Afterwardsand with no further manure applicationcorms were planted. After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Only in mid-autumn do they flower. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes. All plants bloom within a window of one or two weeks. Roughly 150 flowers yield 1 gram (0.035 oz) of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed (1 lb for 0.2 oz of dried saffron). One fresh-picked flower yields an average 30mg (0.03g) of fresh saffron or 7mg (0.007g) of dried saffron. According to Greek mythology, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. The word saffron derives from the Arab word zafaran, meaning yellow, and it was mentioned as far back as 1500 b.c. in many classical writings, as well as in the Bible. Further derivations come from the Old French safran, Medieval Latin safranum, and Middle English safroun. Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. Saffron is a spice obtained from the stigmas of the flower of Crocus sativus Linnaeus, commonly known as Rose of Saffron. Crocus sativus Linnaeus belongs to the family of Iridaceae and it is characterized for having a purple flower with red stigmas and yellow stamens. Saffron is a golden, aromatic spice obtained from the delicate red stigma of the Crocus sativus flower. Roughly 80,000 flowers must be harvested from this perennial to yield merely one pound of saffron. As a result, saffron fetches a lofty price of up to $2,000 per pound. Although long valued for its exotic aroma and warm, slightly-sweet flavor, saffron has a long history of traditional medicinal use, employed among other things as an aphrodisiac, energy-enhancer, digestive aid, cough

suppressant, antidepressant and analgesic. As an anodyne and discutient, saffron was commonly added in combination with camphor to fine brandy, providing relief from intense pain. Modern research indicates saffrons potential as an anti-carcinogen, which includes chemicals that may reduce the occurrence of cancers. Crocin, the carotene responsible for the spices golden color, is a potent antioxidant with the ability to trigger programmed cell death in several types of human cancer cells. This was confirmed by research in Mexico showing several of saffrons components to inhibit malignant human cells while having none of the same effect on normal cells. Instead, saffron stimulated benign cell formation, including that of lymphocytes. Saffron also exhibits remarkable anti-inflammatory activity, which could explain its ability to prevent heart disease. In one study, twenty human subjects, half of whom suffered from heart disease and the other half healthy, received 50 mg of emulsified saffron twice daily. All subjects showed significant improvements in cholesterol susceptibility to free radical damage, particularly those suffering from heart disease.

How to use Saffron

Saffrons flavor and chemical components are only released in hot water, alcohol or citrus. To gently activate saffron, immerse in warm orange blossom water. The most important rule is do not use too much. Little bit of saffron goes a long way and if overused becomes overpowering and leaves a medicinal flavor. There are several ways to prepare saffron for use. Consult your recipe for specific recommendations. Basic methods include: Soak Threads - The threads are soaked in liquid which can be broth, water, wine then the infusion is added to the dish. Method: crush threads with your fingers or use a tiny mortar and pestle. Add the saffron to the liquid and soak for 5 - 20 minutes. Add the tea to your recipe. Toast Threads - Many traditional paella recipes recommend toasting the saffron before use.

Method: Carefully toast threads in a medium-hot heavy skillet (cast iron is good) do not allow to burn. Then grind threads into a powder and use as directed in the recipe.

Crumble and Use - Sometimes recipes that use a lot of liquid like soups, or salad dressings just say to crumble the threads and add directly to the dish. Soaking, even for a few minutes works better, provides better distribution of color and a more robust flavor. Substitutions for Saffron You may use turmeric as a substitute for saffron's coloring properties but not for the flavor.

Safflower flowers can be used to offer some color to foods but no flavor. Safflower is frequently confused with (and sometimes passed off as) saffron. Another reason to buy from a reputable source.