Saffron

SAFFRON

Saffron comes from the dried stigmas of the autumn-flowering Crocus sativus linnaeus.Saffron crocus

grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which

are the distal end of a carpel.These threads are hand picked from every flowers and more than 70,000

of flowers are required in producing just 1 pound of saffron filaments this is why it is the most

valuable spice in the world.SAFFRON are grown in India (Kashmir), Iran, Spain, and Italy in large

quantities, there are also artisan-style saffron growers in countries like New Zealand.Records detailing

the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, and as

a drug, as well as for culinary purposes. It reached China in the 7th century and spread through

Europe in the Middle Ages. The town of Saffron Walden, where it was once grown commercially, takes

its name from the plant. Now, however, most saffron is imported from Iran (southern Khorason) and

kashmir which are recognised as producing the best quality.Fortunately, only a little needs to be

added to a dish to lend it colour and aroma; too much makes the food bitter and as the quotation from

Culpeper (below) suggests, large quantities of it can be toxic.Good saffron crop production demands

cool dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount

of rain fall. The flowers are generally harvested during the early-morning hours and soon their stigma

separated, allowed to dry, and packed for marketing.Apart from this the saffron has many health benifits.

The good portion of saffron in your daily diet can help you a lot.It maintain your weight,keeps your

digestive system fit ,clear your skin from the dark circles and many more.