Did you know Saffron is the spice of love?

Saffron is not only a wonderful spice with a vibrant color and aroma but also a natural medicine with amazing amount of health benefits such as helping weight loss, mental health, helps with memory loss, reducing PMS symptoms, libido, sleeping disorder healing, reducing anxiety, sextual disorders and many more on top of that.

Not only does it improve your health and wellbeing it is incredibly easy to spice up your life with Saffron.

You can add it to many dishes, enhancing the taste or your food along with giving a beautiful hue of rich amber that give off a delicate taste.


What is Saffron

Saffron is a small, bulbous, perennial spice, a member of the lily family. Saffron is obtained from Crocus sativus flower which known as the “saffron crocus.” The vivid crimson stigma and golden threads are collected from the beautiful purple flowers which are hand-picked and sun-dried.

Saffron is planting by laying roots under the soil, each attempt will last for 5 years with the top rate of blooming start in the second year and will continue to the fourth year. In the fifth year the quantity of flowers will decline and the old roots should be replaced by new one for another 5 years. The best climate for proper growing and best property is very could and frozen winter with very dry summer.

Saffron is opposite of all other flower do not enjoy watering in summer time, only one or maximum 2 at the end of season one week before blooming. The blooming season is in middle of autumn when the flowers start blooming for 20 to 30 days every morning at sunrise and closing in middle of the day. The farmers have to picked the flowers only during this period before they are closed.

Each flower contains one stigma with 3 branches which attached together at the bottom part and covered by style and petals. When the flowers are blooming and open full petal must be picked by hand very carefully before they are closed.

Stigmas in the Closed flowers are lost and not obtainable. A huge amount of labor works to be performed from sunrise to middle of day to pick all open flowers.

It is very hard but there is no any other way to pick as the stigma will be damaged if it goes wrong. The picked flowers are collected in the baskets and keep in a cold area till afternoon when the workers are ready to remove the stigmas from the petal one by one.

Part of flower cut from the white style and then carefully laid on a sieve and cured over heat or sun dried to deepen the flavour. Saffron pick up is a process so very labor intensive that make the saffron as the most expensive spice in the world.

Saffron is the best natural product for healthy and happy life style, it is not only an aromatic colorful spice but also is the best natural medicine for life; It is called a life giving herb. Saffron mainly used as a seasoning and coloring agent in foods and drinks. It is the world’s most costly natural product by weight.


Origin of Saffron

Although some doubts remain on its origin, it is believed that saffron originated in North east of Iran where Saffron have been farming from 5 thousands years ago and been used as an aromatic flavorsome spice in foods as well as a medicine for therapy and remedy of several illnesses.

Currently saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice.

However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, Spain, North America, and Oceania.


Climate and Saffron Harvest

The saffron crocus, unknown in the wild, probably descends from Crocus Cartwrightian us.

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 hybridization.


North east if Iran is the most native climate for saffron and quality of saffron produced on that region are the best in the world.
Most of farmers of north east of Iran are producing Saffron as the main heritage farming in generations.

Crocus sativus thrives in the Mediterranean maqui’s, 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 −10 °C and short periods of snow cover. Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm; saffron-growing regions in Greece (500 mm) and Spain (400 mm) 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.

Saffron Taste, color and value

Saffron’s taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for over thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. Saffron is the world’s most expensive food product by weight almost as value as gold. Even saffron is the most expensive food product but it is as cheap as 20 Cent per day for regular consumption (15 to 17 milligram a day) for a healthy happy lifestyle.