Saffron

For other uses, see Saffron (disambiguation).

Saffron crocus
C. sativus flower with red stigmas
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
Order:	Asparagales
Family:	Iridaceae
Subfamily:	Crocoideae
Genus:	Crocus
Species:	C. sativus
Binomial name
Crocus sativus L.

Saffron (pronounced /ˈsæfrɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight,^[1][2] is native to Southwest Asia.^[2][3]
Saffron's bitter taste and an iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal.^[4][5] A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles.

Contents [hide] 1 Etymology 2 Biology 3 Cultivation 4 Chemistry 5 Medicinal Uses 6 History 6.1 Asia 6.2 Europe/Mediterranean 7 Trade and use 8 Cultivars 9 Grade 10 See also 11 Notes 12 References 13 External links

Etymology

The English word saffron stems from the Latin word safranum via the 13th-century Old French term safran. Meanwhile, Safranum derives via Persian زعفران (za'ferân). Some argue that it ultimately came from the Arabic word زَعْفَرَان (za'farān), which is itself derived from the adjective أَصْفَر (aṣfar, "yellow").^[5][6] However, some give an alternative derivation arguing that زَعْفَرَان (za'farān) is the arabicized form of the Persian word زرپران (zarparān) - "having golden stigmas".^[7] Latin safranum is also the source of the Italian zafferano and Spanish azafrán^[8] etc. Crocum in Latin is a Semitic loan word derived from Aramaic kurkema via Arabic kurkum, and Greek krokos.^[9]

Biology

The domesticated saffron crocus (C. sativus) is an autumn-flowering perennial plant unknown in the wild. It is a sterile triploid form, possibly of the eastern Mediterranean autumn-flowering Crocus cartwrightianus^[10][11][12] that originated in Central Asia.^[5] The saffron crocus resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. Being sterile, the plant's purple flowers fail to produce viable seeds; reproduction depends on human assistance: corms, underground bulb-like starch-storing organs, must be dug up, broken apart, and replanted. A corm survives for one season, reproducing via this division into up to ten "cormlets" that yield new plants.^[10] Corms are small brown globules up to 4.5 centimetres (1.8 in) in diameter and are shrouded in a dense mat of parallel fibers.

Morphology
	→  Stigma
	→  Stamens
	→  Corolla
	→  Corm

After aestivating in spring, the plant sends up five to eleven narrow and nearly vertical green leaves, each up to 40 cm (16 in) in length. In autumn, purple buds appear. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve.^[13] Upon flowering, plants average less than 30 cm (12 in) in height.^[14] A three-pronged style emerges from each flower. Each prong terminates with a vivid crimson stigma 25–30 mm (0.98–1.2 in) in length.^[10]

Cultivation

Saffron crocus flowers in Osaka Prefecture, Japan

C. sativus thrives in the Mediterranean maquis (equivalent physiognomically to the North American chaparral), and like climates where hot, dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters by tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.^[10][15] Irrigation is required if not grown in moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm (39–59 in); saffron-growing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier compared to the one cultivated in Iran, for example. Timing is the key: generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering spurs disease and low yields. Persistently damp and hot conditions harm crops,^[16] as do the digging actions of rabbits, rats, and birds. Nematodes, leaf rusts, and corm rot pose other threats.
The plants fare poorly in shady conditions; they grow best in strong sunlight. Planting is thus best done in fields that slope towards the sunlight (i.e., south-sloping in the Northern Hemisphere), maximizing sun exposure. Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7 to 15 centimetres (2.8–5.9 in) deep. Planting depth and corm spacing, in concert with climate, are critical factors affecting yields. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Italian growers optimize thread yield by planting 15 centimetres (5.9 in) deep and in rows 2–3 cm apart; depths of 8–10 cm optimizes flower and corm production. Greek, Moroccan, and Spanish growers have devised distinct depths and spacings to suit their locales.
C. sativus prefers friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Traditional raised beds promote good drainage. Soil organic content was historically boosted via application of some 20–30 tonnes of manure per hectare. Afterwards—and with no further manure application—corms were planted.^[17] 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 they flower. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.^[18] All plants bloom within a window of one or two weeks.^[19] Roughly 150 flowers yield 1 gram (0.035 oz) of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed (1 lb for 0.2 oz of dried saffron). One fresh-picked flower yields an average 30 milligrams (0.46 gr) of fresh saffron or 7 milligrams (0.11 gr) of dried saffron.^[17]

Chemistry

Crocin
Esterification reaction between crocetin and gentiobiose
	—  β-D-gentiobiose
	—  Crocetin

Picrocrocin and safranal
Chemical structure of picrocrocin[20]
	—  Safranal moiety
	—  β-D-glucopyranose derivative

Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components,^[21] many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-gentiobiosyl) ester (systematic (IUPAC) name: 8,8-diapo-8,8-carotenoic acid). This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin.^[21] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin.^[21] Meanwhile, crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses (which are sugars), a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based (non-fatty) foods such as rice dishes.^[22]

Chemical composition
Component	Mass %
carbohydrates	12.0–15.0
water	9.0–14.0
polypeptides	11.0–13.0
cellulose	4.0–7.0
lipids	3.0–8.0
minerals	1.0–1.5
miscellaneous non-nitrogenous	40.0
Source: Dharmananda 2005

Proximate analysis
Component	Mass %
Water-soluble components	53.0
→  Gums	10.0
→  Pentosans	8.0
→  Pectins	6.0
→  Starch	6.0
→  α–Crocin	2.0
→  Other carotenoids	1.0
Lipids	12.0
→  Non-volatile oils	6.0
→  Volatile oils	1.0
Protein	12.0
Inorganic matter ("ash")	6.0
→  HCl-soluble ash	0.5
Water	10.0
Fiber (crude)	5.0
Source: Goyns 1999, p. 46

The bitter glucoside picrocrocin is responsible for saffron's flavour. Picrocrocin (chemical formula: C₁₆H₂₆O₇; systematic name: 4-(β-D-glucopyranosyloxy)-2,6,6- trimethylcyclohex-1-ene-1-carboxaldehyde) is a union of an aldehyde sub-element known as safranal (systematic name: 2,6,6-trimethylcyclohexa-1,3-diene-1- carboxaldehyde) and a carbohydrate. It has insecticidal and pesticidal properties, and may comprise up to 4% of dry saffron. Significantly, picrocrocin is a truncated version (produced via oxidative cleavage) of the carotenoid zeaxanthin and is the glycoside of the terpene aldehyde safranal. The reddish-coloured^[23] zeaxanthin is, incidentally, one of the carotenoids naturally present within the retina of the human eye.
When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield D-glucose and a free safranal molecule.^[20] Safranal, a volatile oil, gives saffron much of its distinctive aroma.^[4][24] Safranal is less bitter than picrocrocin and may comprise up to 70% of dry saffron's volatile fraction in some samples.^[23] A second element underlying saffron's aroma is 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one, the scent of which has been described as "saffron, dried hay like".^[25] Chemists found this to be the most powerful contributor to saffron's fragrance despite its being present in a lesser quantity than safranal.^[25] Dry saffron is highly sensitive to fluctuating pH levels, and rapidly breaks down chemically in the presence of light and oxidizing agents. It must therefore be stored away in air-tight containers in order to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat.

Medicinal Uses

A 2010 double-blind, placebo-controlled study found saffron helped mild to moderate Alzheimer's disease.^[26]

History

Main article: History of saffron

A detail of the "Saffron Gatherers" fresco from the "Xeste 3" building. The fresco is one of many dealing with saffron that were found at the Bronze Age settlement of Akrotiri, Santorini.

The history of saffron cultivation reaches back more than 3,000 years.^[27] The wild precursor of domesticated saffron crocus was Crocus cartwrightianus. Human cultivators bred wild specimens by selecting for unusually long stigmas. Thus, a sterile mutant form of C. cartwrightianus, C. sativus, emerged in late Bronze Age Crete.^[28]

Asia

The 17.8 metres (58 ft) monolith of Gomateshwara, dating to 978–993 AD, is anointed with saffron every 12 years by thousands of devotees as part of the Mahamastakabhisheka festival.

Experts^[who?] believe saffron was first documented in a 7th century BC Assyrian botanical reference compiled under Ashurbanipal. However, as כרכם karkom occurring in the Song of Songs (4:14)^[9] it would predate this by several senturies to Solomon's time of the 10th century BCE. Moreover, it was the orally transmitted ingredient of the Ketoret which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It is also referred to as the HaKetoret (the incense). It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Tabernacle service after the Exodus from Egypt (1312 BCE), and through the periods of Temple service in Jerusalem. A mountain in the Negev is named after the spice as Har Karkom.
Documentation of saffron's use over the span of 4,000 years in the treatment of some 90 illnesses has been uncovered.^[29]
Saffron-based pigments have been found in 50,000 year-old depictions of prehistoric places in northwest Iran.^[30][31] Later, the Sumerians used wild-growing saffron in their remedies and magical potions.^[32] Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron (Crocus sativus 'Hausknechtii') in Derbena, Isfahan, and Khorasan by the 10th century BC. At such sites, saffron threads were woven into textiles,^[33] ritually offered to divinities, and used in dyes, perfumes, medicines, and body washes.^[34] Thus, saffron threads would be scattered across beds and mixed into hot teas as a curative for bouts of melancholy. Non-Persians also feared the Persians' usage of saffron as a drugging agent and aphrodisiac.^[35] During his Asian campaigns, Alexander the Great used Persian saffron in his infusions, rice, and baths as a curative for battle wounds. Alexander's troops imitated the practice from the Persians and brought saffron-bathing to Greece.^[36]
Conflicting theories explain saffron's arrival in South Asia. Kashmiri and Chinese accounts date its arrival anywhere between 900–2500 years ago.^[37][38][39] Historians studying ancient Persian records date the arrival to sometime prior to 500 BC,^[22] attributing it to either Persian transplantation of saffron corms to stock new gardens and parks^[40] or to a Persian invasion and colonization of Kashmir. Phoenicians then marketed Kashmiri saffron as a dye and a treatment for melancholy.^[35] From there, saffron use in foods and dyes spread throughout South Asia. Buddhist monks in India adopted saffron-coloured robes after the Gautama Buddha's death.^[41] However, the robes were not dyed with costly saffron but turmeric, a less expensive dye, or jackfruit.^[42] The Tamils have been using saffron for more than 2000 years. In Tamil it is called "gnaazhal poo"(Tamil: ஞாழல் பூ)It is used to cure head ache, for painless labor etc.
Some historians believe that saffron came to China with Mongol invaders from Persia.^[43] On the other hand, saffron is mentioned in ancient Chinese medical texts, including the forty-volume Shennong Bencaojing (神農本草經—"Shennong's Great Herbal", also known as Pen Ts'ao or Pun Tsao) pharmacopoeia, a tome dating from 200–300 BC. Traditionally attributed to the legendary Yan ("Fire") Emperor (炎帝) Shennong, it documents 252 phytochemical-based medical treatments for various disorders.^[44][45] Yet around the 3rd century AD, the Chinese were referring to saffron as having a Kashmiri provenance. For example, Wan Zhen, a Chinese medical expert, reported that "[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha." Wan also reflected on how saffron was used in his time: "The [saffron crocus] flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine."^[39]

Europe/Mediterranean

Minoans portrayed saffron in their palace frescoes by 1500–1600 BC, showing saffron's use as a therapeutic drug.^[29][46] Later, Greek legends told of sea voyages to Cilicia. There, adventurers hoped to procure what they believed was the world's most valuable saffron.^[47] Another legend tells of Crocus and Smilax, whereby Crocus is bewitched and transformed into the original saffron crocus.^[48] Ancient Mediterranean peoples—including perfumers in Egypt, physicians in Gaza, townspeople in Rhodes,^[49] and the Greek hetaerae courtesans—used saffron in their scented waters, perfumes, ointments,^[50] potpourris, mascaras, divine offerings, and medical treatments.^[50]

This ancient Minoan fresco from Knossos, Crete shows a man (stooped blue figure) gathering the saffron harvest.

In late Hellenistic Egypt, Cleopatra used saffron in her baths so that lovemaking would be more pleasurable.^[51] Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments.^[52] Saffron was also used as a fabric dye in such Levant cities as Sidon and Tyre.^[53] Aulus Cornelius Celsus prescribes saffron in medicines for wounds, cough, colic, and scabies, and in the mithridatium.^[54] Such was the Romans' love of saffron that Roman colonists took their saffron with them when they settled in southern Gaul, where it was extensively cultivated until Rome's fall. Competing theories state that saffron only returned to France with 8th century AD Moors or with the Avignon papacy in the 14th century AD.^[55]

Medieval European illuminated manuscripts, such as this 13th century depiction of Archbishop of Canterbury Thomas Becket's assassination, often used saffron dyes to provide hues of yellow and orange.

European saffron cultivation plummeted following the Roman Empire's fall. The spread of Islamic civilization allowed saffron's reintroduction to Spain, France, and Italy.^[56] During the 14th century Black Death, demand for saffron-based medicine skyrocketed, and much saffron had to be imported via Venetian and Genoan ships from southern and Mediterranean lands^[57] such as Rhodes. The theft of one such shipment by noblemen sparked the fourteen-week long "Saffron War".^[57] The conflict and resulting fear of rampant saffron piracy spurred significant saffron cultivation in Basel, which grew prosperous.^[58] Cultivation and trade then spread to Nuremberg, where epidemic levels of saffron adulteration brought on the Safranschou code, under which saffron adulterators were fined, imprisoned, and executed.^[59] Soon after, saffron cultivation spread throughout England, especially Norfolk and Suffolk. The Essex town of Saffron Walden, named for its new specialty crop, emerged as England's prime saffron growing and trading center. However, an influx of more exotic spices such as chocolate, coffee, tea, and vanilla from newly contacted Eastern and overseas countries caused European cultivation and usage of saffron to decline.^[60][61] Only in southern France, Italy, and Spain, did significant cultivation endure.^[62]
Europeans introduced saffron to the Americas when immigrant members of the Schwenkfelder Church left Europe with a trunk containing saffron corms; indeed, many Schwenkfelders had widely grown saffron in Europe.^[63] By 1730, the Pennsylvania Dutch were cultivating saffron throughout eastern Pennsylvania. Spanish colonies in the Caribbean bought large amounts of this new American saffron, and high demand ensured that saffron's list price on the Philadelphia commodities exchange was set equal to that of gold.^[64] The trade with the Caribbean later collapsed in the aftermath of the War of 1812, when many saffron-transporting merchant vessels were destroyed.^[65] Yet the Pennsylvania Dutch continued to grow lesser amounts of saffron for local trade and use in their cakes, noodles, and chicken or trout dishes.^[66] American saffron cultivation survived into modern times mainly in Lancaster County, Pennsylvania.^[63]

Trade and use

Main article: Trade and use of saffron

Saffron is one of the three essential ingredients in the Spanish paella valenciana, and is responsible for its characteristic brilliant yellow colouring.

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 also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Pakistani, Indian, and Turkish cuisines. Confectionaries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing),^[21] anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties.^[21][67][68] Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down macular degeneration and retinitis pigmentosa.^[69][70][71] Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.^[72]

World saffron cultivation patterns
	—  Major growing regions
	—  Major producing nations
	—  Minor growing regions
	—  Minor producing nations
	—  Major trading centres (current)
	—  Major trading centres (historical)

Most saffron is grown in a belt of land ranging from the Mediterranean in the west to Kashmir in the east. Annually, around 300 tonnes of saffron are produced worldwide.^[5] Iran, Spain, India, Greece, Azerbaijan, Morocco, and Italy, in decreasing order of production, are the major producers of saffron. Iran with its cultivation of different varieties, is the largest producer of saffron with 93.7% of the world's total production.^[73]
A pound (454 grams) of dry saffron requires 50,000–75,000 flowers, the equivalent of a football field's area of cultivation (110,000-170,000 flowers or two football fields for a kilogram).^[74][75] Forty hours of labour are needed to pick 150,000 flowers.^[76] Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers.^[77] Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound (US$1,100–11,000/kg)—equivalent to £2,500/€3,500 per pound or £5,500/€7,500 per kilogram. The price in Canada recently rose to CAN$18,000 per kilogram. In Western countries, the average retail price is $1,000/£500/€700 per pound (US$2,200/£1,100/€1,550 per kilogram).^[2] A pound comprises between 70,000 and 200,000 threads. Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron.

Cultivars

Saffron threads (red-coloured stigmas) mixed with styles (yellow) from Iran

Several saffron cultivars are grown worldwide. Spain's varieties, including the tradenames 'Spanish Superior' and 'Creme', are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish, while the most intense varieties tend to be Iranian in origin. Westerners may face significant obstacles in obtaining saffron from India. For example, India has banned the export of high-grade saffron abroad.^{[dubious – discuss]} Aside from these, various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries, some organically grown. In the U.S., Pennsylvania Dutch saffron—known for its earthy notes—is marketed in small quantities.^[63][78]

Close-up of a single crocus thread (the dried stigma). Actual length is about 20 millimetres (0.79 in).

Consumers regard certain cultivars as "premium" quality. The "Aquila" saffron (zafferano dell'Aquila)—defined by high safranal and crocin content, shape, unusually pungent aroma, and intense colour—is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican monk from Inquisition-era Spain. But in Italy the biggest saffron cultivation, for quality and quantity, is in San Gavino Monreale, Sardinia. There, saffron is grown on 40 hectares (60% of Italian production); it also has very high crocin, picrocrocin, and safranal content. Another is the Kashmiri "Mongra" or "Lacha" saffron (Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir, combined with an Indian export ban, contribute to its high prices. Kashmiri saffron is recognisable by its extremely dark maroon-purple hue, among the world's darkest, which suggests the saffron's strong flavour, aroma, and colourative effect.

Grade

Minimum saffron colour grading standards (ISO 3632)
ISO Grade (category)	Crocin-specific absorbance (Aλ) score (at λ=440 nm)
I	> 190
II	150–190
III	110–150
IV	80–110
Source: Tarvand 2005b

Saffron is graded via laboratory measurement of crocin (colour), picrocrocin (taste), and safranal (fragrance) content. Determination of non-stigma content ("floral waste content") and other extraneous matter such as inorganic material ("ash") are also key. Grading standards are set by the International Organization for Standardization, a federation of national standards bodies. ISO 3632 deals exclusively with saffron and establishes four empirical colour intensity grades: IV (poorest), III, II, and I (finest quality). Samples are assigned grades by gauging the spice's crocin content, revealed by measurements of crocin-specific spectroscopic absorbance. Absorbance is defined as A_λ = − log(I / I₀), with A_λ as absorbance (Beer-Lambert law) and indicates degree of transparency (I / I₀, the ratio of light intensity exiting the sample to that of the incident light) to a given wavelength of light.

Spanish national saffron grading standards
Grade	ISO score
Coupe	> 190
La Mancha	180–190
Río	150–180
Standard	145–150
Sierra	< 110
Source: Tarvand 2005b

Graders measure absorbances of 440-nm light by dry saffron samples.^[79] Higher absorbances imply greater crocin concentration, and thus a greater colourative intensity. These data are measured through spectrophotometry reports at certified testing laboratories worldwide. These colour grades proceed from grades with absorbances lower than 80 (for all category IV saffron) up to 190 or greater (for category I). The world's finest samples (the selected most red-maroon tips of stigmas picked from the finest flowers) receive absorbance scores in excess of 250. Market prices for saffron types follow directly from these ISO scores.^[79] However, many growers, traders, and consumers reject such lab test numbers. They prefer a more holistic method of sampling batches of thread for taste, aroma, pliability, and other traits in a fashion similar to that practiced by practised wine tasters.^[80]
Despite such attempts at quality control and standardisation, an extensive history of saffron adulteration—particularly among the cheapest grades—continues into modern times. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code.^[81] Typical methods include mixing in extraneous substances like beets, pomegranate fibers, red-dyed silk fibers, or the saffron crocus's tasteless and odorless yellow stamens. Other methods included dousing saffron fibers with viscid substances like honey or vegetable oil. However, powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers. Adulteration can also consist of selling mislabeled mixes of different saffron grades.^[41] Thus, in India, high-grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income.^[82][83]

See also

Topics related to saffron:   Saffron • History • Trade and use

Notes

C. sativus, Osaka Prefecture (大阪府), Japan

C. sativus blossom

1. ^ Rau 1969, p. 53
2. ^ ^{a b c} Hill 2004, p. 272
3. ^ Grigg 1974, p. 287
4. ^ ^{a b} McGee 2004, p. 423
5. ^ ^{a b c d} Katzer 2001
6. ^ Kumar V (2006), The Secret Benefits of Spices and Condiments, Sterling, pp. 103, ISBN 1-8455-7585-7, http://books.google.com/?id=AaTpWEIlgNwC, retrieved 2007-12-01 
7. ^ Asya Asbaghi (1988), Persische Lehnwörter im Arabischen, Otto Harrassowitz, pp. 145, ISBN 3-447-02757-6 
8. ^ Harper 2001
9. ^ ^{a b} Klein, Ernest, A Comprehensive Etymological Dictionary of the Hebrew Language for Readers of English, The University of Haifa, Carta, Jerusalem, p.287
10. ^ ^{a b c d} Deo 2003, p. 1
11. ^ DNA analysis in Crocus sativus and related Crocus species
12. ^ M. Grilli Caiola - Saffron reproductive biology
13. ^ Willard 2001, p. 3
14. ^ DPIWE 2005
15. ^ Willard 2001, pp. 2–3
16. ^ Deo 2003, p. 2
17. ^ ^{a b} Deo 2003, p. 3
18. ^ Willard 2001, pp. 3–4
19. ^ Willard 2001, p. 4
20. ^ ^{a b} Deo 2003, p. 4
21. ^ ^{a b c d e} Abdullaev 2002, p. 1
22. ^ ^{a b} McGee 2004, p. 422
23. ^ ^{a b} Leffingwell 2001, p. 1
24. ^ Dharmananda 2005
25. ^ ^{a b} Leffingwell 2001, p. 3
26. ^ Akhondzadeh S., Sabet M.S., Harirchian M.H., Togha M., Cheraghmakani H., Razeghi S., Hejazi S.S., Yousefi M.H., Alimardani R., Jamshidi A., Zare F., Moradi A.,"Saffron in the treatment of patients with mild to moderate Alzheimer's disease: A 16-week, randomized and placebo-controlled trial" Journal of Clinical Pharmacy and Therapeutics 2010 35:5 (581-588)
27. ^ Deo 2003, p. 1
28. ^ Goyns 1999, p. 1
29. ^ ^{a b} Honan 2004
30. ^ Willard 2001, p. 2
31. ^ Humphries 1998, p. 20
32. ^ Willard 2001, p. 12
33. ^ Willard 2001, p. 2
34. ^ Willard 2001, pp. 17–18
35. ^ ^{a b} Willard 2001, p. 41
36. ^ Willard 2001, pp. 54–55
37. ^ Lak 1998b
38. ^ Fotedar 1998–1999, p. 128
39. ^ ^{a b} Dalby 2002, p. 95
40. ^ Dalby 2003, p. 256
41. ^ ^{a b} Tarvand 2005a
42. ^ Finlay, Victoria (December 30, 2002), Colour: A Natural History of the Palette, Random House, p. 224, ISBN 0-8129-7142-6 
43. ^ Fletcher 2005, p. 11
44. ^ Tarvand 2005
45. ^ Hayes 2001, p. 6
46. ^ Ferrence 2004, p. 1
47. ^ Willard 2001, pp. 2–3
48. ^ Willard 2001, p. 2
49. ^ Willard 2001, p. 58
50. ^ ^{a b} Willard 2001, p. 41
51. ^ Willard 2001, p. 55
52. ^ Willard 2001, pp. 34–35
53. ^ Willard 2001, p. 59
54. ^ Celsus, de Medicina, ca. 30 AD, transl. Loeb Classical Library Edition, 1935 [1]
55. ^ Willard 2001, p. 63
56. ^ Willard 2001, p. 70
57. ^ ^{a b} Willard 2001, p. 99
58. ^ Willard 2001, p. 101
59. ^ Willard 2001, pp. 103–104
60. ^ Willard 2001, p. 117
61. ^ Willard 2001, pp. 132–133
62. ^ Willard 2001, p. 133
63. ^ ^{a b c} Willard 2001, p. 143
64. ^ Willard 2001, p. 138
65. ^ Willard 2001, pp. 138–139
66. ^ Willard 2001, pp. 142–146
67. ^ Assimopoulou 2005, p. 1
68. ^ Chang, Kuo & Wang 1964, p. 1
69. ^ http://www.iovs.org/cgi/content/abstract/49/3/1254
70. ^ http://vision.edu.au/news/acevs%20saffron.pdf
71. ^ http://www.vision.edu.au/AnnualReports/ACEVS%20Report%202007.pdf
72. ^ Dalby 2002, p. 138
73. ^ http://www.idosi.org/wasj/wasj4%284%29/7.pdf
74. ^ Hill 2004, p. 273
75. ^ Rau 1969, p. 35
76. ^ Lak 1998
77. ^ Goyns 1999, p. 8
78. ^ Willard 2001, p. 201
79. ^ ^{a b} Tarvand 2005b
80. ^ Hill 2004, p. 274
81. ^ Willard 2001, pp. 102–104
82. ^ Australian Broadcasting Corporation 2003
83. ^ Hussain 2005

References

• Kashmiri saffron producers see red over Iranian imports, Australian Broadcasting Corporation, 2003, http://www.abc.net.au/news/newsitems/200311/s982047.htm, retrieved 2009-11-23 
• Abdullaev, F. I. (2002), "Cancer chemopreventive and tumoricidal properties of saffron (Crocus sativus L.)", Experimental Biology and Medicine 227 (1): 20–25, PMID 11788779, http://www.ebmonline.org/cgi/content/full/227/1/20, retrieved 2009-11-23 
• Assimopoulou, A. N.; Papageorgiou, V. P.; Sinakos, Z. (2005), "Radical scavenging activity of Crocus sativus L. extract and its bioactive constituents", Phytotherapy Research 19 (11): 997–1000, doi:10.1002/ptr.1749, PMID 16317646 
• Chang, P. Y.; Kuo, W., Liang, C. T.; Wang, C. K. (1964), "The pharmacological action of 藏红花 (zà hóng huā—Crocus sativus L.): effect on the uterus and/or estrous cycle", Yao Hsueh Hsueh Pao 11 
• Courtney, P. (2002), "Tasmania's Saffron Gold", Landline (Australian Broadcasting Corporation), http://www.abc.net.au/landline/stories/s556192.htm, retrieved 2009-11-23 
• Dalby, A. (2002), Dangerous Tastes: The Story of Spices, University of California Press, ISBN 9780520236745, http://books.google.com/?id=7IHcZ21dyjwC, retrieved January 10, 2006 
• Dalby, A. (2003), Food in the Ancient World from A to Z, Routledge, ISBN 0-415-23259-7 
• UCLA (2002), Saffron, Darling Biomedical Library, http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=22, retrieved 2009-11-23 
• Davies, N. W.; Gregory, M. J.; Menary, R. C. (2005), "Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron", Journal of Agricultural and Food Chemistry. 53 (15): 5969–75, doi:10.1021/jf047989j, PMID 16028982 
• Deo, B. (2003), "Growing Saffron—The World's Most Expensive Spice" (PDF), Crop & Food Research (New Zealand Institute for Crop & Food Research) (20), http://www.crop.cri.nz/home/products-services/publications/broadsheets/020saffron.pdf, retrieved 2009-11-23 .
• Dharmananda, S. (2005), "Saffron: An Anti-Depressant Herb", Institute for Traditional Medicine, http://www.itmonline.org/articles/saffron/saffron.htm, retrieved 2009-11-23 
• DPIWE (2005), "Emerging and Other Fruit and Floriculture: Saffron", Food & Agriculture, http://www.dpiwe.tas.gov.au/inter.nsf/WebPages/EGIL-5K63X8?open#Saffron, retrieved January 10, 2006 ^{[dead link]}
• Ferrence, S. C.; Bendersky, G (2004), "Therapy with saffron and the Goddess at Thera", Perspectives in Biology and Medicine 47 (2): 199–226, doi:10.1353/pbm.2004.0026, PMID 15259204 
• Fletcher, N. (2005), Charlemagne's Tablecloth: A Piquant History of Feasting, Saint Martin's Press, ISBN 0-312-34068-0 
• Fotedar, S. (1999), "Cultural Heritage of India—Kashmiri Pandit Contribution", Vitasta (Kashmir Sabha) XXXII (1), http://vitasta.org/1999/index.html, retrieved 2009-11-23 
• Goyns, M. H. (1999), Saffron, Taylor and Francis, ISBN 90-5702-394-6, http://books.google.com/?id=l-QJaUp31T4C, retrieved 2009-11-23 
• Grigg, D. B. (1974), The Agricultural Systems of the World, Cambridge University Press, ISBN 0-521-09843-2 
• Harper, D. (2001), Online Etymology Dictionary, http://www.etymonline.com/index.php?search=saffron&searchmode=none, retrieved 2009-11-23 
• Hasegawa, J. H.; Kurumboor, S. K.; Nair, S. C. (1995), "Saffron chemoprevention in biology and medicine: a review", Cancer Biotherapy 10 (4): 257–64, PMID 8590890 
• Hayes, A. W. (2001), Principles and Methods of Toxicology, Taylor & Francis, ISBN 1-56032-814-2 
• Hill, T. (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen, Wiley, ISBN 0-471-21423-X 
• Honan, W. H. (2004-03-02), "Researchers Rewrite First Chapter for the History of Medicine", The New York Times, http://www.nytimes.com/2004/03/02/science/02MEDI.html?ex=1393563600&en=c3177ebac2572d43&ei=5007&partner=USERLAND, retrieved 2009-11-23 ^{[dead link]}
• Humphries, J. (1998), The Essential Saffron Companion, Ten Speed Press, ISBN 1-58008-024-3 
• Hussain, A. (2005-01-28), "Saffron Industry in Deep Distress", British Broadcasting Corporation (London), http://news.bbc.co.uk/2/hi/south_asia/4216493.stm, retrieved 2009-11-23 
• Jessie, S. W.; Krishnakantha, T. P. (2005), "Inhibition of human platelet aggregation and membrane lipid peroxidation by saffron", Molecular and Cellular Biochemistry 278 (1–2): 59–63, doi:10.1007/s11010-005-5155-9, PMID 16180089 
• Katzer, G. (2001), Crocus sativus L., Karl-Franzens-Universität Graz, http://www.uni-graz.at/~katzer/engl/Croc_sat.html, retrieved 2009-11-23 
• Lak, D. (1998-11-11), "Kashmiris Pin Hopes on Saffron", British Broadcasting Corporation (London), http://news.bbc.co.uk/1/hi/world/south_asia/212491.stm, retrieved 2009-11-23 
• Lak, D. (1998-11-23), Gathering Kashmir's Saffron, London: British Broadcasting Corporation, http://news.bbc.co.uk/1/hi/programmes/from_our_own_correspondent/213043.stm, retrieved 2009-11-23 
• Leffingwell, J. C. (2002), "Saffron" (PDF), Leffingwell Reports 2 (5), http://www.leffingwell.com/download/saffron.pdf, retrieved 2009-11-23 
• McGee, H (2004), On Food and Cooking: The Science and Lore of the Kitchen, Simon and Schuster, ISBN 0-684-80001-2, http://books.google.com/?id=iX05JaZXRz0C, retrieved 2009-11-23 
• Nair, S. C.; Pannikar, B.; Panikkar, K. R. (1991), "Antitumour activity of saffron (Crocus sativus)", Cancer Letters 57 (2): 109–14, doi:10.1016/0304-3835(91)90203-T, PMID 2025883 
• Park, J. B. (2005), Crocus sativus, United States Department of Agriculture, http://www.pl.barc.usda.gov/usda_plant/plant_detail.cfm?code=36820831&plant_id=401&ThisName=ps721, retrieved 2009-11-23 
• Pearce, F. (2005), "Returning war-torn farmland to productivity", New Scientist, http://www.newscientist.com/channel/earth/mg18524831.000.html, retrieved January 10, 2006 
• Rau, S. R. (1969), The Cooking of India, Time Life Education, ISBN 0-8094-0069-3 
• What is Saffron?, Tarvand, 2005a, http://www.tarvandsaffron.com/saffron.htm, retrieved 2009-11-23 
• Grading and Classification, Tarvand, 2005b, ISBN 0660007797, http://www.tarvandsaffron.com/classification.htm, retrieved 2009-11-23 
• Willard, P. (2001), Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice, Beacon Press, ISBN 0-8070-5008-3, http://books.google.com/?id=WsUaFT7l3QsC, retrieved 2009-11-23 

External links

• Media related to Crocus sativus at Wikimedia Commons
• Duke, J.. "Crocus sativus". Germplasm Resources Information Network. United States Department of Agriculture. http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=318.