Everything about saffron flower | From A to Z
History of the saffron flower
The Saffron flower was known in the past as Zarparan, meaning a flower whose petals look like gold. It dates back to 3500 years ago. The Saffron flower has long been the most expensive spice in the world, although some doubts remain about its origin, it is believed that the saffron flower originated in Iran, yet Greece and Mesopotamia are possible areas of origin of this plant.
There is also a wild species of this plant that has its roots in Central Asia. But about 90% of saffron production is related to Iran. The aroma and flavor of saffron flower are related to the chemicals produced in this plant, and this plant has pigments inside that transfer its golden yellow color to the dishes. The origin of this plant dates back to the seventh century BC.
Saffron plays an important role in different areas and countries. In Greece, this plant has a long history and dates back to the pre-Bronze Age. In the past, saffron flowers were picked and used as an herbal medicine. The ancient inhabitants of the Mediterranean region collected saffron around the coastal city and because of its high quality, saffron was used in the production of perfumes and medicines. It was also used to treat gastrointestinal and kidney diseases of Assyrian and Babylonian saffron.
Saffron-based pigments are found in our prehistoric paintings, which are used to depict animals in a 50,000-year-old cave in present-day Iraq. Later, the Sumerians used saffron as a substance in their medicines and magic potions. However, the Sumerians did not actively cultivate saffron flowers. Instead, they decided to collect only the flowers of this plant. Because they felt that only divine intervention could activate the medicinal properties of saffron. Such a thing shows evidence that saffron is the prelude to long-distance trade before reaching the culture of the Minoan palace of Crete, which peaked in the second millennium BC. Saffron was also celebrated as a sweet spice more than three thousand years ago in Tanakh worship.
Applications of the saffron flower
Saffron flower was used by doctors and physicians in the treatment of gastric bleeding and urinary tract infections. Saffron was also used as a dye for royal clothes, in public places such as courts and halls, etc. Saffron was used as perfume. In ancient Iran, especially in the city of Isfahan, for the treatment of soda, they drank saffron and tea. Also in this vast country, saffron has been found in the fabric of royal carpets and funeral shrouds.
Many studies show that saffron was popularized by the Iranian rulers in India. During the Achaemenid period, Cyrus the Great believed that saffron heals wounds. The plant was also used in Asian forests by Alexander the Great and his soldiers. Alexander himself bathed in hot water by mixing saffron. This plant was also imported to China by the Mongols and saffron is mentioned in Chinese medical books.
Also, with the arrival of saffron in Afghanistan, Afghans have started cultivating saffron instead of opium. In Europe, the source of cultivation was probably Spain. This product was and is so valuable that pirates in the past refused to carry gold and carried saffron with them.
In France, saffron flower production was high in the 17th and 18th centuries, but over time due to cold and fungal problems, the production of this plant decreased and only a few royal families used it.
With the entry of industry into some countries, such as the United Kingdom, the production of saffron decreased and these countries turned to the production of other products such as chocolate, vanilla, etc. But in some countries, because this product has a long history, such as France and Spain, its production remained. Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. Except for Antarctica, other continents produce smaller quantities. In 2014, 250 tons of this valuable plant were produced worldwide.
Saffron cultivation in Afghanistan increased dramatically in the 21st century. Azerbaijan and Morocco are reducing production, respectively. In Italy, saffron is produced primarily in southern Italy, especially in the Abruzzo region, but also grows in significant numbers in Basilicata. Sardinia, and Tuscany (especially in San Gimignano) are also cultivated. High labor costs and abundant Iranian imports have somewhat limited the production of this product in these areas.
This means that only the selected location is the harvest. In Austria, Germany, and Switzerland, including the Swedish village of Mund, this plant is cultivated so that its annual production reaches several kilograms. Saffron can be grown in Australia (mainly Tasmania), Canada, Central Africa, China, Egypt, parts of England, France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mostly around Safranblo), the United States ( California and Pennsylvania). Greece is a saffron producer with a history of 3 centuries of saffron cultivation named Crocus Kouzanis, which has been exporting to the United States since 2017.
Today, all saffron plant is known as a versatile plant that has spread around the world. But to know its properties and types, before buying and consuming it, it is good to get acquainted with the anatomy of this plant and know it completely.
To better understand the plant itself and its properties, it is best to first examine its appearance. At a glance, you can see that the red stigmas of its flower are among the purple petals, and if your hand has a small touch on it, its fragrance will last for a few days.
What is the saffron plant and how does it grow?
The saffron plant grows through the saffron bulb. The saffron bulb has a brownish tinge that protects it. After it is planted, it begins to grow and forms a stem, at the end of which a bud is formed. After flowering, you will encounter 6 beautiful petals with a purple flower that will protect the 3 red stigmas. These three red stigmas are the same delicious material that is produced with great difficulty.
What ingredients does it have?
This plant has compounds that distinguish this valuable plant from other plants. The quality of this plant is measured through these compounds in laboratories and laboratories, the higher the percentage of these compounds, the higher the quality, and therefore has a great impact on the properties of sigh. These compounds include:
Crocin is the factor of color power,
Picrosin is the factor of taste,
Safranal is a factor of powerful fragrance and taste,
Saffron, The call itself sounds decadent, unusual, and captivating. pink strands tinged with yellow; a fiery beauty that humans have observed as impossible to resist for millennia. the majority realize that saffron is rare and high-priced, however many have by no means had the risk to revel in its diffused, sophisticated charms for themselves. For those people, we are hoping a little record and outline of this maximum prized of all spices will assist persuade you to take the plunge.
The reason why saffron is so expensive?
Now that you recognize where saffron comes from, you can nonetheless locate yourself wondering exactly why it’s so steeply-priced. the solution, in quick, is that it’s far extremely intricate to harvest. The saffron crocus most effectively blossoms in the course of a brief duration within the fall. Once a flower blooms, it has to be harvested that equal day because it begins to wilt nearly immediately. considering that every flower consists of the best three delicate stigmas, it takes upwards of 50,000 plants to yield one pound of dried saffron. thinking about the extensive work wished for a relatively small yield, it is not difficult to peer why Saffron is so luxurious.
International quality standards for saffron
In the international market, quality comes first. If we want to be successful in this market and be successful in competing with others, in addition to producing saffron, we must deliver this valuable product to other countries with high quality.
In this way, familiarity with standards and important factors can help to provide the best quality. Different countries are at different levels of knowledge, experience, and technical facilities to analyze the quality of saffron.
Saffron quality analysis is performed in laboratories and in accordance with domestic standards and international standards so that the consumer receives high-quality saffron.
The use of saffron as a spice in food can be used without restrictions. But in order to use pure and healthy saffron, the necessary studies must be done to present organic products to the world market in perfect health. According to the approvals of the International Organization for Standardization in 1994, stranded or powdered saffron must have the following standards.
The quality of Iranian saffron is studied and tested from various aspects, including physical, chemical, microbial, fungal, etc. Most of these reviews are in line with ISO 3632 International Standard. Because this standard is accepted among all countries.
Internationally, products are prepared in accordance with the international standard ISO 3632 and international food safety standards, 22000, FSSC HACCP, and quality assurance of saffron, which is a global standard and the same for all countries.
Use the main plant of saffron
First, saffron must be produced from the main saffron plant of the lily family and Corus sativus species.
Saffron is pure and has got great quality when it meets the requirements of ISO 3632 standard and no foreign substances are added to the product. The agenda was first published in 1980 and the latest version was released in 2011. This standard check the accuracy and quality of saffron products.
Size and color of saffron internal components
The stigma consists of three branches at the end of the cream and is about 3 cm. The stigma is bright red and creamy white. The three branches of the stigma are free and connected in the cream part.
These standards are used to maintain the quality of saffron. Maintaining the durability of taste, color and aroma in saffron is very important. It can be said that without these three cases, saffron has no value and does not have the necessary quality.
The number of saffron impurities
External components in saffron should not be more than 10%.
The number of sediments and aromatic substances in saffron
Aromatic substances and saffron sediments should not be more than 14%.
The amount of dust and ash
The amount of dust and ash in saffron should not be more than 1%.
Saffron flower parts
You may have heard different names for different types of saffron when buying saffron. Such as Negin saffron, Sargol saffron, etc.
If you want to know what these names mean, it is better to first look at the structure and characteristics of this valuable plant and review some of its appearance features.
We also wrote an article in which we examined all types of saffron.
The scientific name of saffron is Crocus sativus and it belongs to the genus Iridaceae, which usually grows in neutral or alkaline soils that are light and permeable.
The Saffron plant has different parts as follows
Petals:
The petals of the saffron plant are purple and are located at the top of the saffron plant. Saffron petals are used in the preparation of saffron petal tea, which has refreshing and anti-depressant properties.
Stigma:
The most important part of saffron is that it includes four parts: Sargol, Negin, Pushal, and Dasteh.
Cream:
It is a part of the plant that is located in the middle of the plant and is yellow.
Leaves:
After planting the saffron plant in the soil, the first part that comes out of the soil is the leaf (spoon).
The bulb :
It is usually elliptical and circular in shape and has brown fibers.
Saffron stamen:
Saffron stamen is used in ice cream shops and confectioneries.
Saffron root:
It is the white part of the saffron and has the same properties as saffron strings. However, it has a low coloring power. Saffron root is used in ice cream shops and confectioneries and can be used in a variety of foods and stews.
All of these products are obtained from the saffron bulb that is planted at a depth of 20 to 30 cm in the ground.
In the table below, you can see the comparison of different types of saffron:
| Type |
String thickness |
Color | Power of fragrance |
| Negin | The thickest | Red | Strongest |
| Sargol | Thick | Red | Strong |
| Pushal | Delicate-medium | Red with a bit of yellow or orange | Medium |
| Dasteh | Delicate-medium | Combination of red, orange, and yellow | Medium |
Each part of the saffron plant has several properties.
To produce saffron flowers, you must prepare saffron bulbs so that you can use the flowers by planting them in a timely and correct manner.
Many people think that red saffron strings are the only part of saffron flowers that can be used; this is not true. Saffron flowers include 6 petals, 3 stamens, and a red three-branched stigma, each of which has different properties and uses.
For example, put some saffron petals in a bowl and put it on indirect heat for about 15 to 20 minutes. When it is cooled down, it is time to drink it.
Country of origin of saffron
The history of saffron dates back to 3500 years ago. Saffron has long been the most expensive spice in the world, although some doubts remain about its origin, it is believed that saffron originated in Iran, yet Greece and Mesopotamia are possible areas of origin of this plant.
For information on the exact price of saffron, you can contact us via WhatsApp or our Contact us page. Also, you can visit our different packaging of saffron on our Buy saffron online page.
There is also a wild species of this plant that has its roots in Central Asia. But about 90% of saffron production is related to Iran. The aroma and taste of saffron are related to the chemicals produced in this plant and this plant has pigments inside it that transfer its golden yellow color to the dishes. The history of this plant dates back to the seventh century BC.
What country is saffron from?
Saffron plays an important role in different eras and countries. In Greece, this plant has a long history and dates back to the pre-Bronze Age. In the past, saffron flowers were picked and used as herbal medicine. The ancient inhabitants of the Mediterranean region collected saffron around and around the coastal city and due to its high quality was used in the production of perfumes and medicines. Saffron was also used to treat gastrointestinal and kidney diseases.
Saffron country
Saffron-based pigments are found in prehistoric paintings used to depict animals in a 50,000-year-old cave. Later, the Sumerians used saffron as a substance in their medicines and magic potions. However, the Sumerians did not actively cultivate saffron. Instead, they decided to collect only the flowers of this plant.
Because they felt that only God’s intervention could activate the medicinal properties of saffron. Saffron was also celebrated as a sweet spice more than three thousand years ago in Tanakh worship.
Applications of saffron
This plant was used by doctors and physicians in the treatment of gastric bleeding and urinary tract infections. Saffron was also used as a dye for royal clothes, in public places such as courts and halls, etc. Saffron was used as perfume. In ancient Iran, especially in the city of Isfahan, for the treatment of soda, they drank saffron and tea. Also in this vast country, saffron has been found in the fabric of royal carpets and shrouds.
Many studies show that saffron was popularized by the Iranian rulers in India. During the Achaemenid period, Cyrus believed that saffron heals wounds. This plant was also used in the forests of Asia by Alexander and his soldiers. Alexander himself took a bath by mixing saffron in hot water. This plant was also imported to China by the Mongols and saffron is mentioned in Chinese medical books.
Also, with the arrival of saffron in Afghanistan, Afghans have started cultivating saffron instead of opium. In Europe, the source of cultivation was most likely in Spain, this product was and is so valuable that pirates in the past neglected to carry gold and carried saffron with them. To buy saffron without intermediaries and with quality, refer to the Buy Saffron online page.
How do the saffron scales work?
Please read the saffron scale article.