Saffron is one of the highly prized spices known since antiquity for
its color, flavor and medicinal properties. It is the dried "stigma" or
threads of the flower of the Crocus sativus plant. It is a bulbous perennial plant that
belongs to the family of Iridaceae, in the genus, Crocus,
and known botanically as Crocus sativus.
This exotic spice is a native of Southern Europe and today
cultivated worldwide in many countries, particularly in Spain, Italy,
France, Greece, Turkey, Iran, and in the Indian state of Jammu and Kashmir.
The Crocus sativus plant grows to
about 15-20cm in height and bears lavender colored
flowers during each season which lasts from October until November.
Each flower features perianth consisting of a stalk, known as “style,”
connecting to three “stigmas” or threads to the rest of the plant.
These orange-yellow colored stigmas along with the "style" constitute
"saffron" a prized condiment spice.
Good saffron crop production demands cold, dry climate with well-drained rich fertile soil and
irrigation facilities or sufficient amount of rainfall. The flowers
harvested during the early-morning hours and soon their
stigma separated, allowed to dry, and packed for marketing.
Saffron has a distinct flavor that comes from chemical compounds in it such as picrocrocin,
and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives
saffron its golden-yellow hue. These traits along with its
medicinal properties make it a valuable ingredient in many cuisines worldwide.
Health Benefits of Saffron
Saffron contains several plant-derived chemical compounds that are known
to have been antioxidant, disease preventing, and health promoting properties.
Their flower pistils compose several essential volatile oils, but the
most important of them all is safranal which gives saffron
its pleasant flavor. Other volatile oils in saffron are cineole,
phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc.
This colorful spice has many non-volatile active components; the most important of them
is α-crocin, a carotenoid compound, which gives pistils their natural
golden-yellow color. It also contains other carotenoids, including zeaxanthin,
lycopene, α- and ß-carotenes. These are important antioxidants that help protect the human body from
oxidant-induced stress, cancers, infections and acts as immune modulators.
The active components in saffron have many therapeutic applications in
many traditional medicines as antiseptic, antidepressant, antioxidant,
This novel spice is an excellent source of minerals like copper, potassium, calcium,
manganese, iron, selenium, zinc and magnesium. Potassium is an
important component of cell and body fluids that helps control heart
rate and blood pressure. The human body uses manganese and copper as co-factors for the antioxidant enzyme, superoxide
dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases
Additionally, it is also rich in many vital vitamins, including
vitamin-A, folic acid, riboflavin, niacin, and vitamin-C that is
essential for optimum health.