Saffron

The English word saffron is a borrowing from French, first found in a Middle English text written around 1200 as saffran. It derives from the 12th-century Old French term safran, which comes from the Medieval Latin word , and from the Persian (زعفران, Zaferan). which itself originated from an older Persian word “زرپران, Zarparan” meaning “gold-strung” a reference to the flower’s golden filaments or the rich golden hue it imparts as a spice. ==Species==

Description The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It possibly descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus which is also known as "wild saffron" and is native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades. The similar species C. thomasii and C. pallasii were considered as other possible ancestors. As a genetically monomorphic clone incapable of seed production, it was slowly propagated by humans throughout much of Eurasia. Various origins have been suggested for saffron, including Iran, Mesopotamia, and Greece. It is a sterile triploid form, which means that three homologous sets of chromosomes make up each specimen's genetic complement; C. sativus bears eight chromosomal bodies per set, making for 24 in total. Being sterile, the purple flowers of C. sativus fail to produce viable seeds; reproduction hinges on human assistance: clusters of corms, underground, bulb-like, starch-storing organs, must be dug up, divided, and replanted. A corm survives for one season, producing via vegetative division up to ten "cormlets" that can grow into new plants in the next season. The compact corms are small, brown globules that can measure as large as in diameter, have a flat base, and are shrouded in a dense mat of parallel fibres; this coat is referred to as the "corm tunic". Corms also bear vertical fibres, thin and net-like, that grow up to above the plant's neck. The plant sprouts 5–11 white and non-photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect 5 to 11 true leaves as they bud and develop on the crocus flower. The latter are thin, straight, and blade-like green foliage leaves, which are , in diameter, which either expand after the flowers have opened ("hysteranthous") or do so simultaneously with their blooming ("synanthous"). C. sativus cataphylls are suspected by some to manifest prior to blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower stems; the latter are known as pedicels. After aestivating in spring, the plant sends up its true leaves, each up to in length. 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. The flowers possess a sweet, honey-like fragrance. Upon flowering, the plants are in height and bear up to four flowers. A three-pronged style in length, emerges from each flower. Each prong terminates with a vivid crimson stigma, which is the distal end of a carpel. Cultivation The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus. It is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. Crocus sativus thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as and short periods of snow cover. Some reports suggest saffron can tolerate an air temperature range from −22 to 40 °C. Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages ; saffron-growing regions in Greece ( annually) and Spain () are far drier than the main cultivating Iranian regions. 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 up corms. Nematodes, leaf rusts, and corm rot pose other threats. Yet Bacillus subtilis inoculation may provide some benefit to growers by speeding corm growth and increasing stigma biomass yield. 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 deep; its roots, stems, and leaves can develop between October and February. Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though they form fewer flower buds and daughter corms. Italian growers optimise thread yield by planting deep and in rows apart; depths of optimise flower and corm production. Greek, Moroccan, and Spanish growers employ distinct depths and spacings that 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 of manure. Afterwards, and with no further manure application, corms 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. Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers. Harvesting The high retail value of saffron is maintained on world markets because of labour-intensive harvesting methods, which require some – equivalently, . Forty hours of labour are needed to pick 150,000 flowers. One freshly picked crocus flower yields on average 30 mg of fresh saffron or 7 mg dried; roughly 150 flowers yield of dry saffron threads; to produce of dried saffron, of flowers are needed; the yield of dried spice from fresh saffron is only . ==Spice==

Phytochemistry and sensory properties : reaction between crocetin and gentiobiose. Components of α–crocin: Its main aroma-active compounds are safranal – the main compound responsible for saffron aroma – 4-ketoisophorone, and dihydrooxophorone. Because crocetin is smaller and more water-soluble than the other carotenoids, it is more rapidly absorbed. In Kashmir, saffron is mostly classified into two main categories called mongra (stigma alone) and lachha (stigmas attached with parts of the style). Safflower is a common substitute sometimes sold as saffron. The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper. Tartrazine or sunset yellow dyes have been used to colour counterfeit powdered saffron. Types The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. Greek saffron produced in the town of Krokos is PDO protected due to its particularly high-quality colour and strong flavour. Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is produced in small quantities. Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content. Another is the "Mongra" or "Lacha" saffron of Kashmir (Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. In 2020, Kashmir Valley saffron was certified with a geographical indication from the Government of India. ==World production==

, Iran Almost all saffron grows in a belt stretching from Spain in the west to India in the east. Iran is responsible for around 88% of global production, Saffron is cultivated in 26 of Afghanistan's 34 provinces, with most production concentrated in Herat. Greece is the third largest producer, followed by Spain, which was once the largest producer in the 19th century. Other producers include the United Arab Emirates, the Indian subcontinent (particularly Kashmir), and Morocco. Trade Saffron prices at wholesale and retail rates range from . In Western countries, the average retail price in 1974 was . In February 2013, a retail bottle containing could be purchased for $16.26 or the equivalent of , or as little as about in larger quantities. There are between . Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron. ==Uses==

The primary use of saffron is in food and drink preparation. Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. In the European E number categorisation for food elements and additives, Saffron is coded as E164. Nutrition Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In one tablespoon (2 grams; a quantity much larger than is likely to be ingested in normal use) manganese is present as 29% of the Daily Value, while other micronutrients have negligible content (table). Consumption Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. Saffron is also used in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano in Tuscany. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). In Medieval Europe, turmeric was also known as "Indian saffron" because of its yellow-orange colour. Toxicity Ingesting less than of saffron is not toxic for humans, but doses greater than can become increasingly toxic. Mild toxicity includes dizziness, nausea, vomiting, and diarrhea, whereas at higher doses there can be reduced platelet count and spontaneous bleeding. A 2024 review reported that consuming saffron supplements for 8–12 weeks was associated with lowering of some cardiometabolic markers, such as fasting blood glucose, glycated hemoglobin, and blood lipids, in overweight diabetic or prediabetic people. ==History==

on the Aegean island of Santorini. It is one of many depicting saffron preserved at the excavation site Saffron likely originated in Iran, states that it was domesticated in or near Greece during the Bronze Age. C. sativus is probably a triploid form of Crocus cartwrightianus, which is also known as "wild saffron". Saffron crocus was slowly propagated by humans throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Several wild species of Crocus similar to the commercial plant are known to have been harvested in recent times for use as saffron. Crocus ancyrensis was used to make saffron in Sivas in Central Turkey, the corms were also eaten. Crocus cartwrightianus was harvested on Andros in the islands of the Cyclades, for medicinal purposes and the stigmas for making a pigment called Zafran. Crocus longiflorus stigmas were used for saffron in Sicily. Crocus thomasii stigmas were used to flavour dishes around Taranto, South Italy. In Syria the stigmas of an unknown wild species were collected by women and children, sun-dried and pressed into small tablets which were sold in the Bazaars. Not all ancient depictions or descriptions of saffron spice or flowers are certain to be the same species as the modern commercial species used for spice. Mediterranean Saffron was likely domesticated in or near Greece during the Bronze Age. It was also called krokon (Greek: κρόκον). Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran. The Sumerians later used wild-growing saffron in their remedies and magical potions. It was also known in ancient Egypt, as indicated by a 2000 BC papyrus. Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron (Crocus sativus var. haussknechtii now called Crocus haussknechtii by botanists) in Derbent, Isfahan, and Khorasan by the 10th century BC. At such sites, saffron threads were woven into textiles, ritually offered to divinities, and used in dyes, perfumes, medicines, and body washes. Saffron threads would thus be scattered across beds and mixed into hot teas as a curative for bouts of melancholy. Non-Persians also feared the Persians' usage of saffron as a drugging agent and aphrodisiac. Saffron is featured in trade lists from Mari, Syria, Historians studying ancient Persian records date the arrival to sometime prior to 500 BC, attributing it to a Persian transplantation of saffron corms to stock new gardens and parks. Phoenicians then marketed Kashmiri saffron as a dye and a treatment for melancholy. Its use in foods and dyes subsequently spread throughout South Asia. Buddhist monks wear saffron-coloured robes; however, the robes are not dyed with costly saffron but turmeric, a less expensive dye, or jackfruit. Monks' robes are dyed the same colour to show equality with each other, and turmeric or ochre were the cheapest, most readily available dyes. Gamboge is also used to dye the robes. East Asia Some historians believe that saffron came to China with Mongol invaders from Persia. Yet it is mentioned in ancient Chinese medical texts, including the forty-volume Shennong Bencaojing, a pharmacopoeia written around 300–200 BC. Traditionally credited to the legendary Yan Emperor and the deity Shennong, it discusses 252 plant-based medical treatments for various disorders. Nevertheless, around the 3rd century AD, the Chinese were referring to it as having a Kashmiri provenance. According to the herbalist Wan Zhen, "the habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha". Wan also reflected on how it was used in his time: "The flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine." Western Europe Saffron was a notable ingredient in certain Roman recipes such as jusselle and conditum. Such was the Romans' love of saffron that Roman colonists took it with them when they settled in southern Gaul, where it was extensively cultivated until Rome's fall. With this fall, European saffron cultivation plummeted. Competing theories state that saffron only returned to France with 8th-century AD Moors or with the Avignon papacy in the 14th century AD. Similarly, the spread of Islamic civilisation may have helped reintroduce the crop to Spain and Italy. The 14th-century Black Death caused demand for saffron-based medicaments to peak, and Europe imported large quantities of threads via Venetian and Genoan ships from southern and Mediterranean lands such as Rhodes. The theft of one such shipment by noblemen sparked the fourteen-week-long Saffron War. The conflict and resulting fear of rampant saffron piracy spurred corm cultivation in Basel; it thereby grew prosperous. The crop then spread to Nuremberg, where endemic and insalubrious adulteration brought on the Safranschou code—whereby culprits were variously fined, imprisoned, and executed. Meanwhile, cultivation continued in southern France, Italy, and Spain. Direct archaeological evidence of mediaeval saffron consumption in Scandinavia comes from the wreck of the royal Danish-Norwegian flagship, Gribshunden. The ship sank in 1495 while on a diplomatic mission to Sweden. Excavations in 2021 revealed concentrations of saffron threads and small "pucks" of compressed saffron powder, along with fresh ginger, cloves, and pepper. Surprisingly, the saffron retained its distinctive odour even after more than 500 years of submersion in the Baltic Sea. The Essex town of Saffron Walden, named for its new specialty crop, emerged as a prime saffron growing and trading centre in the 16th and 17th centuries but cultivation there was abandoned; saffron was re-introduced around 2013 as well as other parts of the UK (Cheshire). The Americas Europeans introduced saffron to the Americas when immigrant members of the Schwenkfelder Church left Europe with a trunk containing its corms. Church members had grown it widely in Europe. By 1730, the Pennsylvania Dutch cultivated saffron throughout eastern Pennsylvania. Spanish colonies in the Caribbean bought large amounts of this new American saffron, and high demand ensured that saffron's list price on the Philadelphia commodities exchange was equal to gold. Trade with the Caribbean later collapsed in the aftermath of the War of 1812, when many saffron-bearing merchant vessels were destroyed. Yet the Pennsylvania Dutch continued to grow lesser amounts of saffron for local trade and use in their cakes, noodles, and chicken or trout dishes. American saffron cultivation survives into modern times, mainly in Lancaster County, Pennsylvania. Afghanistan Saffron has a long history in Afghanistan, with cultivation believed to date back to before Alexander the Great's conquest of the Persian Empire. Due to prolonged droughts, conflict, and shifts in agricultural focus, saffron farming declined for centuries. Cultivation resumed in the early 2000s as an alternative to opium poppy farming, supported by international organizations and the Afghan government. According to Afghanistan's Ministry of Agriculture, Irrigation, and Livestock, production increased from 20 metric tons in 2022 to 46 metric tons in 2024. Key export markets include India, Europe, and the United States, where Afghan saffron is prized for its high quality. Saffron cultivation contributes significantly to Afghanistan's economy, supporting thousands of farmers, particularly women. Over 80% of the saffron workforce consists of women, who primarily handle harvesting and processing. The sector has provided employment opportunities for over 40,000 people, playing a role in agricultural sustainability and rural development. Afghan saffron is known for its deep red color, strong aroma, and high crocin content, a compound that determines color intensity. == Gallery ==

File:860808-Saffronfarm-04-IMG 7840-2.jpg|Crocus flowers, early bloom File:Saffronfarm-860808.jpg|Crocus farming File:860808-Saffronfarm-10-IMG 8033-2.jpg|Saffron Flowers, Torbat-e Heydarieh File:860808-Saffronfarm-09-IMG 8077-2.jpg|Saffron Flowers, Torbat-e Heydarieh File:860808-Saffronfarm-06-IMG 7879-2.jpg|Saffron Flowers File:860808-Saffronfarm-08-IMG 7959-2.jpg|Saffron Honey File:860808-Saffronfarm-07-IMG 7888-2.jpg|Saffron Farm, Harvest time File:860808-Saffronfarm-02-IMG 7674-2.jpg|Saffron Flowers, Torbat-e Heydarieh ==References==