THE SAFRAN

THE S A F R A N
The origins of saffron appear to be in Crete, the largest of the Greek islands. Thanks to travelers, production reached the Middle East, then India. Over the years, saffron has been introduced to many countries.
Today, the leading producer is Iran. Its capacity is 150 to 200 tonnes per year, or 90% to 95% of world production. This country is followed by India (15 to 20 tonnes), Turkey (10 tonnes) as well as others with smaller quantities.
Agricultural product, saffron is part of the spice family. It is obtained by cultivating Crocus sativus L and by removing and dehydrating the 3 red stigmas, 2.5 to 3.2 cm long.
It generally grows in semi-arid or arid soils and requires regular watering. Naturally, it grows best exposed to direct sunlight. Its production can be adapted according to the prevailing climate in clay-limestone soils.
Saffron is planted from June – July until the end of August and is harvested from mid-September or October. Its colors vary from purple mauve to gold red.
It would take between 150,000 to 200,000 flowers to produce 1 kg of pure material.

USE :
Medically, saffron is used to treat a range of ailments: smallpox, plague, asthma, coughs, insomnia, among others.
Anti-oxidant agent, it is anti-cancer.
It is also used in confectionery, drinks and many other preparations. Likewise in dyeing.
Called “red gold”, the best saffron, according to connoisseurs, is that of Kashmir.