[23][22], The saffron crocus, unknown in the wild, probably descends from Crocus cartwrightianus. Saffron’s unique taste, color, and properties are widely used in the field of alternative medicine worldwide. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise,[14] and has been traded and used for thousands of years. Nematodes, leaf rusts, and corm rot pose other threats. Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". [17] In Italy, saffron is produced primarily in Southern Italy, especially in the Abruzzo region,[58][59][60] but it is also grown in significant numbers in Basilicata,[61][62] Sardegna,[63][64] and Tuscany (especially in San Gimignano). Church members had grown it widely in Europe. More than 200,000 dried stigmas, obtained from about 70,000 flowers, yield 0.5 kg of true saffron. [3] In February 2013, a retail bottle containing 0.06 ounces (1.7 g) could be purchased for $16.26 or the equivalent of $4,336 per pound or as little as about $2,000/pound in larger quantities. [41] A second molecule underlying saffron's aroma is 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one, which produces a scent described as saffron, dried hay-like. So what is saffron used for in traditional medicine? [100], Some historians believe that saffron came to China with Mongol invaders from Persia. C. sativus is possibly a triploid form of Crocus cartwrightianus. [78][79][80][81] Saffron has also been studied for its possible beneficial effect on cardiovascular risk factors,[82][83][84][85] such as lipid profile, blood glucose, weight, and in erectile dysfunction,[86][87] however no strong supporting high-quality clinical evidence exists, as of 2020. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran,[71][72] the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". [91] Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. It must, therefore, be stored away in air-tight containers to minimise contact with atmospheric oxygen. Main compounds of saffron and their health benefits 1. [22] Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Harold McGee. Its use in foods and dyes subsequently spread throughout South Asia. Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron is globally known for being a food condiment. Corms also bear vertical fibres, thin and net-like, that grow up to 5 cm (2 in) above the plant's neck. [16], In the 21st century, cultivation in Greece and Afghanistan increased. Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Saffron relieves from dizziness, headache, migraines, and chronic bronchitis. It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Arabic za'farān,[18] which comes from the Persian word zarparan meaning "gold strung” (implying either the golden stamens of the flower or the golden color it creates when used as flavor).[19]. [24] The flowers possess a sweet, honey-like fragrance. Besides that, it is also used to cooking desserts and preparing medicine that treats cough, asthma, sleep problems, and shock. In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard ISO 3632 after laboratory measurement of crocin (responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma) content. [26] Another legend tells of Crocus and Smilax, whereby Crocus is bewitched and transformed into the first saffron crocus. True saffron should not be confused with American saffron (safflower, Indian safflower), Carthamus tinctorius (family Asteraceae), that is produced from the tubular florets and is a lighter red than true saffron. [13] Microscale production of saffron can be found in Australia (mainly the state of Tasmania),[67] Canada, Central Africa, China, Egypt, parts of England[68] France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania). … [65][66] Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper.