Saffron - Pure & Natural

What is Saffron and how is it derived from the Crocus sativus flower?

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. The saffron crocus grows to about 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas which are the distal end of a carpel. Together with the styles, the dried stigmas are mainly used in cuisines as a seasoning and colouring agent.

Why is Saffron considered one of the world’s most costly spices?

Saffron has long been among the world's most costly spices by weight. It is native to Greece or Southwest Asia and was first cultivated in Greece. Over time, this genetically monomorphic clone spread gradually across Eurasia and was later introduced to parts of North Africa, North America, and Oceania.

What is the botanical origin and genetic background of Crocus sativus Saffron?

The sativus crocus is not known in the wild and is believed to descend from Crocus cartwrightianus, which originated in Crete. Crocus thomasii and Crocus pallasii are also considered possible precursors. If Crocus sativus is a mutant form of C. cartwrightianus, it may have emerged through plant breeding in late Bronze Age Crete where elongated stigmas were selected.

How does Crocus sativus Saffron reproduce and propagate?

The saffron crocus is a triploid plant that is self-incompatible and male sterile. It undergoes abnormal meiosis and cannot reproduce through normal sexual methods. As a result, propagation occurs through vegetative multiplication using manual divide-and-set techniques of a starter clone or through interspecific hybridisation.

What chemical compounds give Saffron its aroma, taste, and colour?

Saffron’s taste and its iodoform- or hay-like fragrance come from the natural compounds picrocrocin and safranal. It also contains crocin, a carotenoid dye responsible for the rich golden-yellow colour it imparts to dishes and textiles.

What is the historical significance of Saffron in trade and cultivation?

The recorded history of saffron dates back to a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal. Since then, saffron has been traded and used for more than four millennia. Today, Iran accounts for approximately 90 percent of the world’s saffron production.

What is the linguistic origin of the word Saffron?

The exact origin of the English word saffron is somewhat uncertain. It is believed to have derived from the 12th-century Old French word safran, which in turn came from the Latin word safranum. The Latin term originated through Persian influence, and Old Persian contains some of the earliest references to saffron used in cooking.