Introduction of saffron

Saffron is a plant with scientific name of “Crocus Sativies” which called “King of spices and Red Gold”. In fact Saffron spice is made of the dried stigmas of Crocus Sativus flower. Saffron is actually a very small part of the plant Crocus Sativus and everything about it is really interesting. Every flower include 3 stigmas.

The usable part of the plant in the name of Saffron exists at the trade market, the end of stigma and cream of flower which is Reddish-orange color. Saffron spice is known for its fresh aroma and bitter taste and makes golden-yellow color in foods. These are just some of the qualities making saffron one of the most sought-after ingredients in foods around the world. Saffron is also known for its medicinal applications.

This plant of several years of age has small onion, almost Spherical and covered with brown colored membrane. It is very small and its flower is the only part which is seen above the ground. The best environment for cultivating saffron is cool dry climate and rich soil with organic fertilizers.
Another item in cultivating saffron crops is the quick nutrient depletion of the soil. These problems contribute to the rarity of the saffron, thus leading to its limited production.

The harvesting time of the saffron is autumn. At the month of October up to End the flowers at the number of one up to three appears at each stem, the color of flowers are violet and having six petal.
Saffron is a valuable spice which its origins relate of the several thousand years ago in “Mede” era in Zagros Mountains of Iran.
This plant in different location of Asia, especially southwest of Asia, south of Europe and south of Spain.
Also Saffron is a healing spice which is used in top restaurants around the world, by chefs, and those who enjoy it saffron for its medicinal health benefits. Saffron gives any food intense flavor, aroma and bright orange-yellow color.Only a small amount of saffron is needed in cooking recipes. Only a few grams are needed to provide flavor to several dishes. However, due to saffron’s intense flavor and strong coloring power, it must be used carefully.

Ninety-five percent of the world’s saffron comes from Iran. It has traditionally been grown in Khorasan, an area about the size of England in the north-east of Iran with ideal soil and climate conditions for the crop.
Every day during the one-month harvest season that starts around mid-October more than four hundred thousand people in Khorasan get up before dawn to go to the fields and pick the beautiful delicate lilac flowers that have bloomed morn. They must be picked before being exposed to too much sunshine. The flowers are then carried in wicker baskets to the processing areas where the stigmas are patiently removed by hand. Only one ounce of All Red Saffron needs a lot of efforts, tough labor and picking more than 7,000 Purple Saffron Flowers. The red threads of the flowers should be hand-picked individually and dried completely.

The next step is dry the stigmas in before they are tested, sorted, packed and sealed until insuring that the full, unique and exquisite flavor, aroma and color of this “red gold” reaches the consumer.