About Saffron
Saffron is a grassy plant related to Iridaceae family. Its scientific name is crocus sativus and it is called safran in French language. It is an eight year plant, without any stem and its root is bulbous and spherical The bulb is often twin, solid and hard and it is covered by a thin brown membrane
The roots are extended from the bottom of the spherical bulb. Each bulb produces 6 to 9 narrow leaves which are like meadow grasses. There comes out a hard and firm stem from the middle part of the bulb to which the narrow grassy leaves are jointed. The flower bar is appeared out of the middle of the grassy leaves. This stem is the base for one, two or even sometimes three flower producing blossoms
The saffron flower is the only part of the plant which grows at the beginning of autumn. It has an orderly and regular shape with a long and narrow bar which converts to t three co-colored petals & three sepals. They are so alike that it is hard to recognize them. The petals most often are bright violet, or purple with violet nervures. There grows the triple stamen twice as long as its anther. The saffron anther is yellow and the gynoecia’s is in the middle of the flower . the gynoecia s is an ovary, out of which grows a narrow style. The style is long bright yellow and ends with a three branched, 2 to 3 cm shining red or orange reddish stigma. The three-branched stigma and the bright yellow style are together called the red gold, the desert gold or the same saffron
The procreative organs grow from May up to September but the growth is so slow that the plant seems to be still and asleep
Saffron has a strong fragrance and a bitter and somehow hot taste
Its white, yellow, gold, red, and green yellowish colors have put saffron among the most beautiful flowers. It is also an ornamental and very expensive flower
Saffron may be categorized under the international standard ISO 3632 and National Standard 259-2 after laboratory content measurement of: Crocin (color),Picrocrocin (taste), Safranal (aroma)
Persian saffron is a natural spice also called Red Gold. This is the most precious valuable spice in the world. It is a spice derived from the bright red stigmas of - Crocus sativus plant and is used for many culinary purposes and sweets or desserts to give them a fragrant color and medicinal properties. Saffron and Iran are uniquely linked together. Iran harvests over 90% of the world’s production of saffron. Persian saffron is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength
Usage of saffron
Food industry (Food, Beverages, confectionary, Spices)
Medicinal & Pharmaceutical, Supplements
Cosmetic
Flavorings
