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Crocus sativus

(Common name:- Saffron)

Classification

Crocus sativus

Spice Description

Saffron is an expensive spice produced from the flower crocus It is produced from a beautiful flower which bears three stigmas each the distal end of the carpel .

This stigma are dried and used in cooking to add flavor, fragrance and colour .

History

Saffron is a native of southwest Asia It is marked by a bitter taste and an iodoform or hay like fragrance.

Saffron word is derived from the Arabic word zafaran which means yellow Further derivations come from the old French safran, Medieval Latin safranum and Middle English safroun.

Apart from culinary uses, saffron has further medicinal uses.

Plant Description

Saffron is a perennial plant and is a sterile triploid form possibly of the eastern Mediterranean autumn flowering.

It is cultivated mainly for its scented flower which bears fragrant stigmas The stigmas of saffron are delicate and thread like each measuring 25-4cm its colour is bright orange-red.

This low growing plant is grows 15-20cm high and has underground globular corm The flowering period of this plant starts from middle or beginning of October and last till November.

Cultivation

In India saffron is predominantly cultivated in Jammu and Kashmir which is considered the third prominent places of saffron all over the world Himachal Pradesh is also one of the premium places who cultivate saffron in India.

Its plant requires good amount of rainfall and cold temperature.

Parts Used

Dried stigmas are used.

Preparation & Storage

Saffron is used as power form and sometimes dried stigmas are also used for seasoning and as a colouring agent.

Saffron must be stored in tight containers to retain its fragrance and to avoid moisture .

Chemical constituents

Moisture, starch and sugar, essential oils, fixed oil, fiber, total ash, nitrogen free extract .

Culinary Uses

Medicinal Uses

Other Names





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