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Saffron : is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant’s carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word aá¹£far (أَصْفَر‎), which means “yellow,” via the paronymous zaÊ»farān (زَعْفَرَان‎), the name of the spice in Arabic.[6] Yet, some others believe it has a Persian root, i.e “Zarparan”زَرپَران. Zarزر meaning gold + parپر meaning feather, or stigma. Proponents of this theory cite the cultivation in the plateau of Iran as evidence.

The most precious and expensive spice in the world is saffron. The Saffron
filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most precious spice.
But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma.
“Crocus Sativus Linneaus” contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties.
Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated.
Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

Cultivation:
The saffron crocus thrives in climates similar to that of the Mediterranean maquis or the North American chaparral, where hot, dry summer breezes blow across arid and semi-arid lands. Nevertheless, the plant can tolerate cold winters, surviving frosts as cold as −10°C and short periods of snow cover. However, if not grown in wet environments like Kashmir (where rainfall averages 1000–1500 mm annually), irrigation is needed—this is true in the saffron-growing regions of Greece (500 mm of rainfall annually) and Spain (400 mm). Rainfall timing is also key: generous spring rains followed by relatively dry summers are optimal. In addition, rainfall occurring immediately prior to flowering also boosts saffron yields; nevertheless, rainy or cold weather occurring during flowering promotes disease, thereby reducing yields. Persistently damp and hot conditions also harm yields, as do the digging actions of rabbits, rats, and birds. Parasites such as nematodes, leaf rusts, and corm rot also pose significant threats.

Saffron plants grow best in strong and direct sunlight, and fare poorly in shady conditions. Thus, planting is best done in fields that slope towards the sunlight (i.e. south-sloping in the Northern Hemisphere), maximizing the crocuses’ sun exposure. In the Northern Hemisphere, planting is mostly done in June, with corms planted some 7–15 cm deep. Planting depth and corm spacing—along with climate—are both critical factors impacting plant yields. Thus, mother corms planted more deeply yield higher-quality saffron, although they produce fewer flower buds and daughter corms. With such knowledge, Italian growers have found that planting corms 15 cm deep and in rows spaced 2–3 cm apart optimizes threads yields, whereas planting depths of 8–10 cm optimizes flower and corm production. Meanwhile, Greek, Moroccan, and Spanish growers have devised different depths and spacings to suit their own climates.

Saffron crocuses grow best in friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Raised beds are traditionally used to promote good drainage. Historically, soil organic content was boosted via application of some 20–30 tonnes of manure per hectare. Afterwards—and with no further manure application—corms were planted. After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Only in mid-autumn do the plants begin to flower. Harvesting of flowers is by necessity a speedy affair: after their flowering at dawn, flowers quickly wilt as the day passes. Furthermore, saffron crocuses bloom within a narrow window spanning one or two weeks.[15] Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed. On average, one freshly picked flower yields 0.03 g of fresh saffron, or 0.007 g of dried saffron.
A brief Histry:
It was not defined well when saffron cultivation began, but it is believed that this might have happened during Prehistoric Greek times. The excavations in Knossos, Crete, and Akrotiri in the island of Santorini brought to light some frescoes where saffron is depicted.
The most famous of these frescoes is the ’saffron gatherer’, where it was depicted that there was a monkey amongst the yellow saffron flowers. Etymologically, the word crocus has its origin from the Greek word “croci” which means the weft, thread used for weaving on a loom. Mythologically, according to Ovidius, the plant took its name from the youth Crocus, who after witnessing in despair the death of fair Smilax was transformed into this flower.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties. It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

Hippocrates and other Greek doctors of his time, like Dioskourides and Galinos mention crocus as a drug or a therapeutical herb. From the writings of Homer who calls dawn, “crocus veil”, Aeschylus, Pindaros, and others, we know that the crocus was considered a rare pharmaceutical plant of ancient Greece with unique properties. It is referred throughout ancient history and in the course of many medical writings of the classical Greek and Roman times all the way to the Middle Ages. Another saffron use in ancient Greece was that of perfumery. The history of red saffron in modern Greece starts in the 17th century when red saffron was cultivated in the area of Kozani in Macedonia. For more than 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia
USES:
As a therapeutical plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. During the last years it was used as a drug for flu-like infections, depression, hypatomegaly and as a sedative for its essential oils. It is also considered that in small quantities it regulates women’s menstruation, and helps conception.

It is a fact that even since antiquity, crocus was attributed to have aphrodisiac properties. Many writers along with Greek mythology sources associate crocus with fertility. Crocus in general is an excellent stimulant.
SAFFRON IN DYEING
The basic ingredient of crocus is crocin, the source of its strong coloring property. In antiquity it was a very rare and expensive substance and the color it produced and signified a high status or royalty. Romans used it to dye their hair and the “purple carpet” of saffron of Irish kings was such impressive examples.

.SAFFRON IN COOKING
As a spice it is used for colouring and flavor improving while giving a distinct aroma and a beautiful golden color. There is a great list of foods where saffron is added including cheese products such as cottage cheese and parmesan, soups, chicken and meat, various spirits, pasta and rice. To use saffron, either infuse a few threads in a cup of hot water and add the coloured liquid towards the end of cooking, or crumble the threads and add directly to the pot.

Alternatively, dry roast, crumble and then steep the crumbled threads. Unlike other spices, a good pinch will suffice to add flavor and color most dishes. Cook with red Greek saffron and indulge in its excellent flavor.
Greek Red Saffron, is distinguished for its excellent quality, which places it in the top quality of Saffron in the world. A small quantity of saffron adds an exquisite flavor, color and aroma in all your dishes such as pasta, rice, soups, sauces, poultry, meat, fish. Krokos Kozanis is perfectly pure and combined with coffee or tea forms an excellent beverage.
Here you can find some indicative recipes where the use of Greek Saffron adds its special characteristics to your dish.
SAFRON IN AYURVEDA:
The legendary ayurvedic physician Charaka compiled the first Indian medical and botanical encyclopaedia in the first century AD. Since then voluminous documentation has been done on herbal medicine as well as saffron’s therapeutic properties. Both the Ayurvedic and Unani schools of medicine propagate the use of saffron:

* For curing respiratory problems
* To treat alcoholism
* To treat acne and skin diseases
* Used in medicines that reduce inflamation
* For treatment of enlarged liver and infection of urinary bladder and kidneys
* As an ingredient in recipes for treating menstrual disorders
* For strengthening the heart and as a refrigerant for the brain
* As a diuretic
* For treating diabetic patients
* As an anti-depressant and relaxant
* As aphrodisiac for impotency
* Prolonging vitality

Safron has many other uses in Ayurveda
(Partly extracted from: http://www.saffron.gr/recipes.html)

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