Saffron
I was planted and grew up by the capable hands of Iranian people and along with other cultural honors, I was gifted to the world of civilization.
What is Saffron?
I was planted and grew up by the capable hands of Iranian people and along with other cultural honors, I was gifted to the world of civilization. I am a companion for the moments of joy and sorrow of the people of my country, and my aroma and color Increases blessings and diversity of the varied table of their gatherings. Every year in the autumn, when the plants die, I start living and my beautiful turquoise -violet flowers turn the vast plains of Central and South Khorasan into an amazing painting canvas. The enormous wealth that I am creating with the help of farmer’s competent and mighty hands, is a passionate sign of the eternal efforts of the human beings of Iran against the toughness of nature. Yes, I am Saffron, Saffron: the wonderful plant of the glorious plateau of Iran… “Behzad Sadeghi”
About Saffron
Are you either fascinated by Saffron, this precious red gold? No wonder! The aroma, taste, color, nutritional and medicinal properties of this miracle of nature, have attracted the attention of many individuals. This valuable spice is the only plant which its unit of transaction is grams instead of tons and kilos. With its beautiful color, pleasant taste & aroma, refreshing properties, ability to soften and beautify the skin, and other magical specifications, it will conquer the hearts of different nations of the world.
Saffron, scientifically known as "Crocus Sativus”, is a perennial plant that is harvested in southwest Asia, southern Spain, and southern Europe. This plant has a spherical corm (crocus bulb) covered with a brown membrane, stem, six purple flowers, and 3 threads of vivid crimson stigma, which is the most important commercial part, and in fact, it is what we commonly know as Saffron. The stigma contains fatty substances, minerals, and mucilage. Its pleasant fragrance is because of the colorless tropane essential oil and an oxygenated compound with cineole called safranal. The slight bitterness of saffron is due to picrocrocin. And finally, crocin is the carotenoid pigment of saffron
Saffron Types
To classify different types of saffron, the method of detaching the stigma from the style is usually considered. Saffron is divided into different categories. The higher the purity and quality of Saffron, the higher its coloring power and aroma. The grade of saffron depends on several factors such as the quality and size of the corm, the place of cultivation, and the method used to make it dry. In general, saffron is divided into 5 different categories:
Bunch Saffron
Bunch saffron is obtained by stacking and drying the full strings of saffron, consisting of stigma and style part with its yellow color. The style size attached to stigma varies from 3 to 5 mm and depending on the quality of Saffron, the stigma can be longer or shorter. The power of coloring in bunch saffron is between 120 and 150 units.
Style (Cream, Konj or White) Saffron
By separating sargol saffron from the bunch, in Iran, the remaining part is called Sefid (white) or konj saffron. Cream is another name used worldwide for this part. In Europe, it is known as White or Style. This part has the properties of Saffron to some extent but lacks the pigmentation of other types. Contrary to rumors that the fragrance of konj is more than the sargol and other types, according to scientific studies, the valuable ingredients of Saffron lie only in its red stigma. Style is not a category of saffron, but its beautiful color and appearance also the fact that it cannot be cheated, attract people's attention.
Negin Saffron
Negin saffron consists of three large & thick threads of red stigma completely separated, which, do not contain any part of the yellow style. The pieces of threads are smooth, stuck together, and free from frizz. Negin saffron is the most luxurious and expensive type of saffron and with a minimum of 220 units, it has the highest pigmentation power.
Sargol Saffron
In this type, red stigmas completely separated from each other and fully detached from style make pure saffron. In addition to Sargol, Sargalam, Sarrisheh, and Mumtaz are also used for this type of Saffron. In sargol Saffron, the difference in quality causes a different coloring grade. The pigmentation spectrum of sargol saffron varies between 200 to 250 units.
Pushal Saffron
In this kind of saffron, the three threads of red stigma were attached together along with 1 to 3 mm of the style part with yellow color. Depending on its quality, the coloring power of pushal saffron is from 180 units and above.
Maintenance of saffron
There are some tips which should be kept in mind when storing saffron. Especially if you keep it ground and in form of powder, it should be kept away from light, moisture, and heat (max. 20 degrees Celsius) and maintained in covered containers because the essence (aromatic substances) of saffron is volatile and can be evaporated, over time, if it stores in an open package. In this case, its taste, aroma, and medicinal effects will be reduced in a short time and its quality will be significantly lost. The package should be made by metal, glass, polyethylene, and also laminated aluminum foil pouch and be preferably colored. In order to prevent compression and crushing during transport, the inner packages should be placed in a carton or in wooden & metal boxes. In general, saffron packages should be moisture-proof, air-tight, and made of materials with no negative effects on the product itself.
Planting, Growing and Harvesting Saffron
One of the distinctive features of this plant is the growth of its flower before any other vegetative organs. It begins to grow in the fall and ends in the spring. Its flowers should be harvested early in the morning before warming up the weather. Propagate of saffron is exclusively done by its bulb (Corm). Harvesting operation includes picking the flowers and separating the stigmas from other parts of the flowers, and finally drying the stigmas. The lifespan of flowers is 3 to 4 days. On average one kilogram of saffron flowers is almost equivalent to 2500 flowers. After harvesting the flowers and separating the stigmas, the most important parameter in the quality of saffron is how to dry them. It should be done in a clean environment, in a short time (about 2 to 3 hours), and more importantly at an adequate temperature. At present, all stages of flower harvesting and stigma separation are done manually.
The factors effective on processing a good Saffron
• Soil type and planting depth (about 25-20 cm) are really important factors.
• Allocating appropriate time for irrigation and proper irrigation volume.
• Shortening the period of utilization of farm for planting to 6 years (before bulbs size reducing happening).
• Adding rotten animal manure and suitable soil nutrients every year to fertilize the soil and improve efficiency.
• By choosing larger bulbs, the yield becomes more productive, both in the first year and the following years.
• Number of bulbs planted per square meter
• Harvesting of flowers at the right time and early in the morning, before sunrise.
• The period of saffron farm flowering is usually 15 to 25 days and from the day 7th to 9th, the quantity of flowers increases.
• Choosing the right cultivation method, preferably row system planting.
• Separating the stigma from other parts of the flower at fast as possible and drying it quickly and correctly.
• To control and get rid of rodents, pests, diseases, and weeds in the field.
• To postpone planting time from end spring-early summer to end summer-early autumn.
• Performance of saffron crop rotation.
The origin and background of saffron
Various theories have been expressed about the origin of this precious spice with the common name of saffron and the scientific name of “Crocus Sativus” and from the Iridaceae family, some of which have mythical roots. For example, in some of them, India has mentioned as the origin of saffron, which, more than the history of the culture of planting and consuming saffron in Kashmir, its basis related to the story of the descent of Adam in the land of India.
How to use Saffron
In order to receive the advantages of all the ingredients in saffron for food usage, primarily we should grind it as much as we want to use.
Saffron properties
Due to the unique properties of Saffron, today it is widely used in the food industry, and the production of alcoholic and non-alcoholic beverages (as a natural flavoring), pharmaceutical, health, cosmetics, and perfumery industries.
English 
Persian 
Chinese