The origin of saffron back to the seventh century BC. In Iran, saffron is very ancient and goes back to the “Medes and wild species of saffron have also been found in Central Asia. Some valid documents have shown that Iran is the sole and common origin of this plant. In fact, initially, it was introduced to the world by Iranians, after that other nationalities including Rome, China, Greece, and Arab countries have learned about the benefits and properties of saffron.
Saffron compounds
- “Picrosin” causes a wonderful taste of saffron
- “Safranal” is the cause of fragrance in this plant.
- “Crocin” is the cause of dye in saffron and is also a factor in preventing cancer.
Some points that you should know about saffron:
- The color of saffron is red, but the color of high quality is similar to crimson.
- It has contains a substance called “crocins”.
- Saffron used to flavor and color for foods and usually Asians and europian love it. For example in Asia, saffron is used as a delicious spice which is mixed with some water to put on white rice named Tahchin, and a pudding used in dessert. Do not forget that saffron drink also is one of the most delicious drinks in the world.
- saffron is used to flavor bread as well as to decorate food.
- Saffron solution was used as a compound.
- It is interesting to know that about 90% of the world's saffron is cultivated in Iran.
- The saffron crocus is a fall-blooming corm that is grown extensively in southeastern Asia.
- Saffron grows in five stages: sprouting,
- flowering, leaf development, development of daughter corms, and dormancy…
- The Egyptians mixed saffron with honey, and the Romans wanted this plant because it was considered a stimulant of the sexual instinct and they sprayed it on their wedding bed on the night of their marriage.
- It is interesting to know that throughout its history, this plant has been used in body wash compounds as a sedative, in dried leaf containers, in cosmetics, as an antidepressant, and, of course, to color and flavor traditional foods.
- About 5000 saffron flowers are needed to get 30 grams of saffron.
- Each saffron’s flower is harvested only once a year.
- About 50 saffron’s flowers produce about a tablespoon of spices.
- Saffron petals are used to dye clothes.
- Bitter saffron has a higher value.
- It's interesting to know that About 300 tons of saffron are produced annually in the world,200 tons of which belong to Iran.
- The price of saffron depends on its color. More colorful saffron has a higher price.
Why saffron is so costly?
Since such a small part of the flower is used, it takes 75,000 saffron flowers to make one pound of saffron spice. The small amount of saffron spice per plant, along with the fact that harvesting must be done manually, leads to saffron's being majorly expensive.
