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About Saffron

SAFFRON is the name given to the three dried red colored stigmas and part of the white style to which they are attached of crocus sativus Linnaeus, which flowers just once a year. The main characteristics of saffron are: PICROCROCINE (BITTERNESS) , SAFRANAL (FLAVOR ) , CROCINE (COLOR). Saffron is a valuable spice with origins in the Zagros Mountains area in “Media” era. Saffron is the world’s most expensive spice because of its unique properties and because of all the labor that goes into producing it (more than 170,000 flowers make just one kilogram). The name worldwide of saffron: The ancient Iranian word was Kurkum, but today it is zaferan. Iranian: zaferan Latvian: safrana Spanish: azafran Russian: shafran French: safran Armenian: khekhrum Italian: zafferano Turkish: zaferen German: saffran Kashmiri: Kongs Dutch: saffraan Hindi: zafran Swedish: saffran Bengali: jafran Hungarian: safrany Chinese: fan-nung-hua Rumanian: safranu Japanese: safuran World Production of Saffron, crop year 2003-2004
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