Saffron is the name of the spice derived from the crocus sativus Linnaeus. This species of crocus belonging to the family Iridaceae is also called saffron crocus and are usually also called saffron bulbs or saffron corms.
The Crocus Sativus
Crocus sativus L. is a long-lasting herbaceous plant that sprouts form a globular bulb that generates daughter bulbs that themselves would grow into more crocuses and generate more bulbs. Crocus sativus boasts of thin green leaves, fragrant lavender blooms with purple veins, yellow stamens and three precious, extra-long (25-30mm), vivid red stigmas that extend over the petals. These three stigmas found in the blossoms of this crocus are the real saffron. They are dried and used for medicinal, food flavoring and pigmentation purposes. As flavoring and dye for food, these dried stigmas or threads are widely known as saffron spice, said to be the most expensive spice in the world. Furthermore, saffron spice gives a quaint bittersweet aroma, like honey and hay. It tastes as bittersweet as it smells. One has to taste in order to know exactly how it tastes. Some say, “It’s mushroomy, and smoky.” Some say, “It does taste like the sea.” And some other say, “it’s metallic, with honey tones and a whiff of seashells.” It’s a special and extraordinary spice that has been cultivated more than 4000 years and has many applications.
Origin of Saffron
You need to know where the saffron comes form
The etymology of saffron:
The healthy spice Saffron’s name comes from Middle English word ‘SAFFRON’ it might stem from the old French term SAFRAN, which comes from the Latin word SAFRANUM, in Greece people knows as flower of KROKOS, in Spanish society it is famous as AZAFRAN, the Italian nation called it ZAFFERANO, Arabic world is ZAFARAN, the Afghan /Persian word is ZARPARAN, Indians call it KESAR, n Chinese its ZANGHONGHUA, the Japanese word is SAFURAN and in Nederland’s it’s called SAFFRAAN.
Origin:
Saffron is a spice of autumn-flowering plant, called Crocus sativus that can grow up to 20-30 cm but required extreme conditions in cold winter and hot dry summer and produces around 4 flowers per plant. These light- to dark-purple flowers each possess 3 bright crimson stigmas from which the spice saffron is obtained. but still the historical origin of this plant is not clear mostly believe that crocus sativus is a mutation of crocus Cartwrightianus, a crocus species that was native to Greece at the time, and was selected and domesticated in Crete during the late Bronze Age.
Harvest:
Saffron flowers bloom at sunrise because the flowers withers quickly and the stigmas lose their aroma, flavor and color that’s why as soon the flowers harvested between sunrise and early morning are stripped of their stigmas and make them dry and kept in cool and dark place for some time to take its real flavor and color to ready for consumption, to keep saffron in perfect condition, In ancient times it was stored in wooden boxes which were covered with Iron plates from insides to keep out the cold, the heat and especially the moisture. In modern time it is kept in airtight metal or plastic Jars that preserve its aroma, color, and flavor. 15,000 to 16,000 thousands of flowers can produce 1 kg of fresh and pure saffron but only a small amount of saffron is enough for a healthy, tasty, and colorful food and drink. In Asia Afghanistan, Iran, and some parts of India and In Europe Greece, Spain, France, and Italy has a suitable climate for this plant. History of use:
Mesopotamian civilization:
In the history of east Mediterranean people, the cultivation of saffron (Crocus sativus Linnaeus) was mentioned by great king ‘SARGON OF AKKAD’ in 2300 BC. He claimed that he was from ‘AZUPIRANU’. In ancient history, AZUPIRANU referred as city of saffron. Since saffron was a valuable commodity in healing as well as in other applications. Perhaps he was simply linking himself to the concept of value or worth.
Greek civilization:
The cultivation and trade of the saffron by humans has persisted for around 4 millennia, spanning cultures, continents, and civilizations, recorded documentations, and image of saffron appears in survived herbal Minoan paintings showing the significance of saffron and how it remained a popular spice, medicine and a popular ingredient for perfumes and cosmetics. It was even considered a worthy offering for the gods for many centuries in Greece and its trade cultivation did not remain limited to Europe, it crossed the Mediterranean and in 3rd century AD, it reached to Persia, India and China and was incorporated into their food, religious ceremonies and traditional medicinal practices. But saffron cultivation and trade in Europe went into decline following the fall of the Roman Empire.
Egyptian civilization:
In Thebes, Egypt, a medical papyrus dated 1600 BC that was discovered in a tomb alluded to the medicinal function of saffron. This document is concrete evidence of the saffron culture and how Ancient Egyptian healers used saffron to treat a wide range of gastrointestinal problems from stomachache to internal bleeding, they also viewed it as an aphrodisiac poison antidote and cure for measles. Pharaohs and other noble families used saffron as a seasoning as an aphrodisiac, to perfume their baths, houses and temples. In late Hellenistic Egypt, Queen Cleopatra used saffron in her baths to make the lovemaking more pleasurable and to keep her skin clear, soft and blemish-free.
Persian/Afghan civilization:
In ancient Persia, currently central Asia, Afghanistan, and Iran the cultivation of saffron was greatly expanded, even Saffron threads have been discovered in the woven ancient Persian royal carpets and shrouds Because of its value, saffron has always been a symbol of wealth and elegance. Elite families used it to flavor their food, dye their robes, and perfume their ballrooms. Saffron was ritually offered by the ancient Persian believers to worship their gods and as a medicine and during Cyrus the great rule the harvest of saffron spread in most of the empire. Later, Persian saffron was widely used by Alexander the Great and his troops during their campaigns across Asia. They mixed saffron into the tea and ate saffron rice. And it is said that Alexander himself mainly used saffron in his warm bathwater, because he believed it would heal his many wounds.
Indian civilization:
Since ancient times In India, saffron is used predominantly in Ayurvedic medicine and religious purposes. It is believed that saffron has unique properties. It is able to relieve from pain, depression and melancholia, as it contributes to the production of serotonin – the hormone of joy. Thus, saffron is a light, psychotropic substance. Ayurveda attributes to saffron the ability to improve digestion, strengthen the senses and respiratory organs, clean the lymph, kidneys and liver, relieve cramps, remove blood stasis in blood vessels, improve complexion and increase potency. In ancient times, noblewomen drank saffron tincture before childbirth to relieve pain. Saffron cultivation had spread from Persia to eastern India, after the death of Buddha, it was decided that the robes of the religious class of Buddhist priests should be colored with saffron forever.
In Hindu and Jain religions The “GOMATESHWARA MONOLITH” is anointed with saffron every twelve years by thousands of devotees during the Mahamastakabhisheka.
Chinese civilization:
According to some sources Saffron was exported from Persia to China by the Mongols and saffron is mentioned in many Chinese medical literatures. In Traditional Chinese Medicine TCM, saffron is a plant that belong to the Herbs which invigorate the Blood category. it stimulates the Blood flow and is used to help the circulation of Blood in cardiovascular conditions or menstrual irregularities as well as to treat acute pains caused by Blood Stagnation. It can also be used to treat Blood Stagnation when it causes certain tumors, cysts, and hardened clots. But mostly used to Activates Blood circulation and eliminates Blood stasis. Cools the Blood and detoxifies. Calms the mind.
Roman civilization:
In ancient Europe – it was a sign of wealth and high position in society, Saffron has wielded legendary power through the centuries In addition to literature, this precious spice had major role in the economy, Zafferano di San Gimignano, often called ‘the red gold of Tuscany’, was so precious that it was once even used as a currency and the whole medieval town of Gimignano was built on wealth from the saffron trade which peaked by the end of 13th century. Roman used saffron as a medicine, in food, dyeing cloths, cosmetics and as an aromatic seasoning tell the fall of the Roman Empire.
Back to Europe:
During the period when the Black Death reigned in Europe, in the 14th century, the demand for saffron had soared. It was coveted by plague victims for medical purposes. Since many of the farmers who were able to grow saffron had also died of the Black Death, saffron was imported by ship from Mediterranean islands such as Rhodes. When such a shipload, was stolen by a group of nobles, a period of saffron piracy ensued, which resulted in the 14-week “Saffron War” and the establishment of Basel as a safe haven. Saffron production center which was also closer. Later the European production and trade center moved to Nuremberg, where the rampant counterfeits of saffron led to the ‘Safranschou code’. Under this law, saffron counterfeiters could be punished, jailed or even given the death penalty. But with its medieval revival, the medicinal uses of the crocus increased further. It was used to treat everything from coughs to smallpox, insomnia to heart diseases, and from stomachache to gout. Saffron was even believed to be able to cure the Black Death saffron is still used frequently in both alternative and modern medicine.
Saffron in Spain:
Certainly, the Arabs were who introduced the cultivation of saffron in Morocco and then Spain at the beginning of the 10th century. The information from reliable sources proves the mass employment of the saffron in most of the Hispano-Arabic food of that time. Saffron had a huge importance in a commercial point of view, and it still so, especially in Spain. At the Middle Age, saffron was the only spice cultivated in Cataluña, Valencia, Aragon, and Castilla la Mancha. At those times, the Spanish saffron was recognized for its high quality, having been commercialized at the most important commercial centers of Mediterranean countries since then until the early modern period. It was traditional for the farming families to reserve some of the saffron, using it as a sort of savings account. The Saffron Rose Festival of Consuegra in the La Mancha region.
Saffron in France:
Saffron, a spice more expensive than gold, came from Spain to France and was once grown widely in France and exported in great quantities. and still, the harvest is celebrated with a popular festival in a 13th-century village in the Lot Cajarc, where the Saffron Festival is held in autumn, is still very authentic. Situated in the regional natural park Causses du Quercy, where biodiversity and natural resources are conserved, many locals in the Lot region remember saffron flowers in their grandmother’s kitchen garden.
Saffron in England:
Saffron cultivation was introduced to England around 1350 and Saffron was initially only grown in monastery gardens for medical use. The light, well-drained calcareous soil and climatic conditions in the north of Essex meant that from the 16th century, saffron cultivation was concentrated in the east of England. The town of ‘Cheppinge Walden’ in Essex was renamed ‘Saffron Walden’ because at the time it was in the main saffron growing area and because it had become the saffron trading center of England. The Saffron Walden coat of arms. The crocus flower is central, surrounded by the walls of the castle.
American civilization:
The Europeans introduced saffron to America when German and Swiss Immigrants, members of the Schwenkfelder Church, left Europe with a bag full of saffron bulbs. Members of this church community had grown it widely in Europe. From 1730 the saffron was cultivated throughout eastern Pennsylvania mainly by the Pennsylvania Dutch. However, these Pennsylvania Dutch can be recognized because the English in the 15th and 16th centuries referred to all people of Germanic heritage as ‘Dutch’ or ‘Dutchmen’, regardless of whether they came from the Netherlands or neighboring countries. Spanish colonies in the Caribbean purchased large quantities of this new American saffron, and high demand meant that the list price of saffron on the Philadelphia commodity exchange was equal to that of gold. Later, trade with the Caribbean collapsed during the aftermath of the War of 1812, when many saffron-executing merchant ships were destroyed.