What is Saffron ?
Saffron known by its general name of saffron and scientific name of crocus sativus is the most precious herb on earth and it is the sole agricultural commodity weighs in Mesghal (4/6 gr.) and garam when supplys for sale.
Saffron is of Iridacea family is widely cultivated in a Mediteranean and west Asian climate of 30 - 50 latitude & 10 western to 80 eastern longtitude, in semi - arid area of Iran -Turkistan, which has cold winters and hot summers without enough rainfall in the early days of fall.
Of particular characteristic of the herb is apperance of its flower prior to any other organ of the plant. It starts growing in the fall and it ends its growth in the spring. non-production of fertile seed, despite its blossoming in a shape of full flower andthe necessity of hrvesting itsflower early in the morning before the weather begins to warm, reproduction of safforn is possible only through its corm. harvesting of saffron includes picking of flowers and separting its stigmas and drying them at last. Average saffron production in each acre is 10 kgr. dried bunch saffron. Life duration of flowers is between 3-4 days and an average of a kilo gram of flower is being consist of 2170 pieces of flowers and one kilo gram bunch saffron is derived from 78 kilo gram flowers. To produce one kilo gram all red (sargol) saffron, aproximately 105 kilo gram of flower and for production of one kilo gram of pooshali saffron ( Manchian) aproximately 103 kilo grams flowers are needed.
After picking flowers and separating their stigmas, the most important factor ensuring its quality is the way of drying filaments (stigmas), which should be carried out in a clean environment and in a short time ( approximately between 2 to 3 hours) and temperature of 50 - 60 centigrades and by using electric ovens. The second way is Spanish drying method and the third way of drying is by using Micro-wave ovens. At present all procedure from picking flowers and harvesting stigmas are manual. The stigma of three filaments is the most important part of the saffron flower. This part of the flower contains oily materials, minerls and mosilage. the perfume of saffron is because of an essance known as safronal. Its taste and bitternes is due to its picrocrocin and its colourful agent is crocin. The best wy of separating of available agents of saffron for using it in the domestic cuisines is solving saffron powder for about half an hour in a mixture of hot water and liquid oil ( one part oil to 20 parts water).

In cooking:
Saffron has always been used for its winsome color, delightful taste and unique scent. Furthermore, during the last few years, due to people’s growing tendency towards using natural additives instead of chemical or synthetic ones, the number of saffron consumers has shown a steady growth.
The usage of saffron in technological and industrial fields is quite common today. Food industries use saffron in the production of sausages and margarine. In dairy (product) factories, saffron is used in the production of butter and cheese. Others use saffron in making cake powder and a variety of desserts. In wine fermentations saffron is used in large amounts. It is also used as a reliable colorant and flavorer in different carbonated drinks, jelly, ice-cream, sugar-candy, cakes, cookies and breadcrumbs.
It is also an important ingredient of some soup, sea food, different kinds of rice and chicken dishes, dessert and even some drinks.
Saffron is used as a valuable spice in different parts of the world. Its fragrance and flavor is admired by many people. In most Iranian homes a variety of pastries and dishes include saffron as an ingredient. It is used in making various saffron cakes as well as in a sweet dessert called “Sohan”. Indians and Arabs are the greatest consumers of saffron. Arabs use it in preparing various dishes and a special kind of tea. Saffron and cardamom are two essential elements of Arab coffee. Saffron is used in an Indian dish called “Biryani”. In the south of Sweden and Northern Italy, saffron is used in preparing their well known saffron rice “Risotto”. The French are quite familiar with saffron since they use it in various dishes. In Spain it is used to prepare a dish called “Paella” and in England and Germany it is used in making “Saffron cake”.

Medical and pharmaceutical applications:
Saffron is considered to have a great number of medical properties. Today, based on growing and effective applications of saffron in medical fields and in alternative medicine, it has attracted the attention of many researchers. Saffron may substitute chemical medicines.
Some medical properties of saffron are as follows:
It …
* helps digestion, strengthens the stomach and is anti-tympanites.
* activates the sexual desire.
* is analgesic, especially for colicky pains gingivitis.
* fights tumors and collection of free radicals (thus reacting against cancerous cells) .
* is euphoriant and alleviates neuralgia, is a tranquilizer, cures insomnia, strengthens memory power, improve concentration, reacts against spasm, fights depression, the Alzheimer’s and Parkinson’s diseases.
* controls blood pressure disorders, lowers high cholesterol levels, cures iron deficiency (anemia) in girls, reduces chances of such heart diseases as arteriosclerosis, helps improve heart conditions (due to the presence of thiamin, riboflavin and mineral components).
* cures respiratory disorders such as asthma, cough, influenza and cold.
* helps blood circulation in the retina, cures macula lutea and retinopathy ischemic caused by old age.
* cures rheumatism and bruises when used externally.
* cures amebic dysentery, the measles, inflammation of the liver, splenomegaly and urogenital infections.
The application of saffron in cancer-treatment experiments performed on laboratory animals has proved successful.
In summary, due to saffron’s unique properties, it can be used in various industries such as food and medical industries.

 

  

 

 

     

 

  
 

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