saffron

A pound of dry saffron requires 50,00075,000 flowers, the equivalent of a football field's area of cultivation (110,000-170,000 flowers or two football fields for a kilogram). Some forty hours of labour are needed to pick 150,000 flowers. Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers. Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound (US$1,10011,000/kg)equivalent to ?250/350 per pound or ?5,500/7,500 per kilogram. In Western countries, the average retail price is $1,000/?500/700 per pound (US$2,200/?1,100/1,550 per kilogram),  A pound comprises between 70,000 and 200,000 threads. Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron.

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines. Confectionaries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "assafroa") and turmeric (Curcuma longa). Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing)^, anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties. Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down macular degeneration and retinitis pigmentosa Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery Most saffron is grown in a belt of land ranging from the Mediterranean in the west to Kashmir in the east. Annually, around 300 tonnes of saffron are produced worldwide.Iran, Spain, India, Greece, Azerbaijan,Morocco, and Italy, in decreasing order of production, are the major producers of saffron.

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its tas