Parmika: What is saffron? Where it comes from?

True saffron is native to Asia Minor (Anatolia) and southern Europe, with the majority of the world production based in Iran. Its blue-violet, lily-shaped flowers contain the orange stigmas (part of the pistil) and red style branches that are collected to produce the saffron spice. The plant is a bulbous perennial and grows 15 to 20 cm in height. Mature stigmas are collected by hand during a short blooming season. Over 200,000 dried stigmas, obtained from about 70,000 flowers, yield 0.5 kg of true saffron (more than 4,500 flowers to yield a single ounce of Saffron).

True saffron should not be confused with Carthamus tinctorius (family Asteraceae), also called American saffron (safflower, Indian safflower), that is produced from the tubular florets and is a lighter red than true saffron. The two are often used for the same purposes, and the less expensive American saffron is sometimes used to adulterate true saffron.

Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the color and flavor are concentrated in the red stigmas. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma and yellow styles it contains. Grades of Iranian saffron are: "Sargol" (red stigma tips only, strongest grade), "Pushal" or "Pushali" (red stigmas plus some yellow style, lower strength), "Bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheat sheaf) and "Konge" (yellow style only, claimed to have aroma but with very little, if any, coloring potential). Grades of Spanish saffron are "Coupé" (the strongest grade, like Iranian Sargol), "Mancha" (like Iranian Pushal), and in order of further decreasing strength "Rio", "Standard" and "Sierra" saffron. The word "Mancha" in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin.

History

Saffron use has been traced to ancient Egyptian and Roman times when it was first used for medicinal value, and only later becoming valued as a spice and dye. Folkloric uses of saffron have included its use as a sedative, expectorant, aphrodisiac, emmenagogue, and diaphoretic. During the 16th through 19th centuries, saffron was used in various opioid preparations, including laudanum and “black-drop” for pain relief.

Etymology

A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term Safran, which comes from the Latin word Safranum. Safranum comes from the Persian intercessor za'farān (زعفران), which may be ultimately from the unattested word “zar-parān” (زرپران). Persian is the first language in which the use of saffron in cooking is recorded, with references dating back thousands of years.

What exactly is SARGOL Saffron?

SARGOL SAFFRON is made up of the red stigmas which have been cut and separated prior to drying. Stigmas cut this way provide MAXIMUM flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. SARGOL SAFFRON is 100% pure saffron.
Good saffron production demands cool dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount of rain fall. The flowers are generally harvested during the early-morning hours and very soon their stigmas are separated and allowed to dry, and packed for marketing.
Naturally, one of saffron’s first uses may have been for dyeing textiles, since a single thread can color 10 gallons of water with a distinctive yellow hue. For example it is used to color the bright orange robes worn by Buddhist priests in India. As a spice, saffron is known for what it does to energize dishes with a pleasant fantastic flavor.
And why saffron is so expensive? Because the cultivation and harvest is still performed as it was since ancient times: by hand. Elderly village women are usually set on the task of removing the saffron "threads." It takes 4,000 crocus flowers to make up one ounce of saffron spice.

Saffron health benefits

In ancient remedies, saffron was used to relieve stomach aches and kidney stones. It adjusts and regulates the production of stomach acids and promotes contractions of the uterine muscles. Saffron is also used to massage the gums in order to reduce inflammation and tenderness. Also Saffron oil can be used to treat insect bites and stings, heal throat irritation due to cough. Saffron is a very useful spice for health; however it must be used in moderation, as high doses are known to be toxic. Some other health facts about saffron are as below:

- The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes. A dosage of 30 mg daily in 2 divided doses has been investigated for the treatment of mild to moderate depression and in premenstrual syndrome. Doses of up to 1.5 g/day of saffron are thought to be safe; toxic effects have been reported at 5 gram.

- One of the main saffron benefits when used in cooking food is that it contains many plant derived chemical components which are known to prevent diseases. They are also known to promote overall well-being of the body.

- Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are anti-oxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zea-xanthin, lycopene and alpha and beta carotene are widely appreciated. This is also one of the main uses of saffron.

- Saffron is also a digestive and an anti convulsion.

- Potassium, found in saffron, is a necessary source that favors cell formation and repair. It also helps maintains the blood pressure and keeps heart diseases at bay.

- Iron is a very useful component in the body as the blood requires it to form hemoglobin and it is a co-factor in the red blood cell production too.

- For women who have irregular periods, they can take saffron to help regulate their menstruation. An herbal saffron supplement can help induce menstruation as well as help relieve pain that is associated with periods. Along with period relief, saffron can also help to reduce chronic uterus bleeding.

- According to research, saffron can also help aid in a person's fight with cancer. Cancer cells grow by building and creating their own blood supply in the body. Saffron is thought to help fight cancer by entering the cancer cells and sending them a signal to commit suicide (known as Apoptosis), thus leading to the cancer dying off. Saffron contains Carotenoids which are thought to cause toxic and deadly reactions to certain cancer cells in the body, such as leukemia cells, sarcoma cells, and cancerous carcinoma cells.

- If you are someone that has trouble sleeping, using a saffron herbal supplement can also help you to avoid those restless or sleepless nights. The best way to use saffron to help you sleep is by mixing it with some milk or tea and your favorite sweetener and then drinking it before bed.

- Contraindications have not yet been identified. High doses should be avoided in pregnancy.

Skin benefits of saffron

Apart from imparting its exotic flavor and aroma to several recipes, saffron possesses beauty benefits as well. It has natural skin lightening qualities. Saffron can be beneficial for your skin in the following ways:

To get radiant and smooth skin, prepare the following face pack:

Mix 1 teaspoon of sandalwood powder, 2 to 3 strands of saffron and 2 spoons of milk. Then wash your face and wipe with a cloth before applying this face mask. Apply the mask while your face is still wet. Massage your skin thoroughly in a circular motion and allow it to dry for 20 minutes and rinse off. This mask should be applied once a week for maximum results.

To get naturally fair skin, soak a few strands of saffron in milk for 2 hours. Then smear this milk all over your face and neck and wash off it after a few minutes. Using this regularly will make your skin naturally fair.

For making another mix that you can prepare to get naturally fair skin you should first soak sunflower seeds and saffron in milk and keep them overnight. Then grind this mixture in the next morning and apply it on your face to get fair and glowing skin.

Adding a few strands of saffron to your glass of milk can also give you a glowing complexion. Expectant mothers are often given milk and saffron so that the fetus in the womb gets a fair and glowing complexion. There is, however, no medical theory behind this.

For treatment of Acne and Blemishes also you can use saffron. The antifungal content of saffron makes it effective for the treatment of acne, blemishes and blackheads. For this purpose mix 5-6 basil leaves with 10-12 strands of saffron to make a fine paste. Then apply this on your face and wash off with cold water after 10 to 15 minutes. This will help to remove acne and pimples. Basil leaves can clean the bacteria that cause acne and pimples. Apply saffron soaked milk on your face twice a day to help in clearing blemishes.

Culinary uses

Saffron rice made with bouillon cubes and saffron. Saffron is one of three key ingredients in paella Valenciana. A Swedish style saffron bun traditionally consumed before Christmas. Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. In past eras, many dishes called for prohibitively copious amounts—hardly for taste, but to parade their wealth.

Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice are the zarzuela fish-seafood stew and paella Valenciana, a piquant rice-meat preparation. It is essential in making the French bouillabaisse, which is a spicy fish stew from Marseilles, and the Italian risotto alla Milanese. The saffron bun has Swedish and Cornish variants and in Swedish is known as Lussekatt (literally "Lucy cat", after Saint Lucy) or Lussebulle. The latter is a rich yeast dough bun that is enhanced with saffron, along with cinnamon or nutmeg and currants. They are typically eaten during Advent, and especially on Saint Lucy's Day. In England, the saffron "revel buns" was traditionally baked for anniversary feasts (revels) or for church dedications. In the West of Cornwall, large saffron "tea treat buns" signifies Methodist Sunday School outings and activities.

Moroccans use saffron in their Tajine-prepared dishes, including Kefta (meatballs with tomato), Mqualli (a citron-chicken dish), and Mrouzia (succulent lamb dressed with plums and almonds). Saffron is key ingredient in the Chermoula herb mixture that Flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding plov" (cf. pilaf). Saffron is also essential in Chelow Kabab, the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best Characterised by the eponymous Kesari Bhath- a semolina based dessert from Karnataka. South Asian cuisines also use saffron in Biryanis, which are spicy rice-vegetable dishes. (An example is the Pakki variety of Hyderabadi biryani.) Saffron spices sub continental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it. Among them Gulab Jamun, Kulfi, double Ka Meetha, and "saffron Lassi"; the last is a sweet yogurt-based Jodhpuri drink that is culturally symbolic.