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Saffron, the most expensive spice
in the world is derived from the dry stigmata
of the plant Crocus Sativus. The plant is
a bulbous, perennial with globular corms,
15-20 cm high. It has 6 to 10 leaves present
at anthesis, one to two flowers with a lilac-purple
colour with perianth segments of 3.5 –
5 cm and style branches of 2.5 – 3.2
cm. The yellow style is deeply divided into
three branches and the stigmata are bright
red. Flowers are arising directly from the
corms. Flowers have tri-lobed stigma, which
along with the style tops yield the saffron
of commerce.
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Saffron is a native of Southern Europe
and cultivated in Mediterranean countries,
particularly in Spain, Austria, France,
Greece, England, Turkey, Iran. In India,
it is cultivated in Jammu & Kashmir
and in Himachal Pradesh.
Saffron thrives best in
warm sub-tropical climate. In Spain, it
is grown in dry temperate conditions with
an annual rainfall below 40 cm. It grows
at an elevation of 2000 mtrs MSL. Photoperiod
exerts a considerable influence in the
flowering of saffron. An optimum period
of 11 hours illumination is desirable.
Unusually low temperature coupled with
high humidity during flowering season
affects flowering of the crop. Spring
rains boost production of new corms. Slightly
acidic to neutral, gravelly, loamy, sandy
soils are suitable for saffron cultivation.
Saffron is used as a culinary seasoning
and to colour, cottage cheese, chicken
and meat, rise, mayonnaise, liquors and
cordials. It is also used in speciality
breads, cakes, confectionaries, Mughlai
dishes. Saffron is also used as a perfume
in cosmetics.
In medicine saffron is used
in fevers, melancholia, and enlargement
of liver and spleen. In Ayurvedic medicine
it is used to heal arthritis, impotence
and infertility. It has wide range of
uses in Chinese and Tibetan medicines.
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