Iranian Saffron

Separation: Saffron is collected in the form of filaments and is collected within clean and suitable containers. The sooner the separation of saffron filament from the rest of the flower, the better the quality obtained.

Transfer and Transportation: Transfer of saffron flowers is carried out in a manner that mechanical damage or contamination is prevented, whereby over piling of flowers and placing too much pressure on the flowers is during transfer and transport is avoided.

Time of Harvest: Flowers are picked in the early morning hours, as temperatures are low and flowers are still shut, whereby reducing the chances of inducing mechanical damage and contamination at the time of harvest. The collection and transfer of saffron is done in clean and dry baskets made of straw or plastic.

Harvest and Collection of Saffron: Saffron flowers are harvested in mid autumn and the best method is manual harvest. The time of harvest depends on agricultural and environmental conditions and harvest takes up to twenty days.

The main saffron cultivation areas in Iran are in eastern and south eastern parts of the country. The Khorsan Province regions have managed to achieve an excellent position on the production and export of saffron over the years. The Ghaenat region in this province is well known for its quality saffron. Saffron cultivation is done on a cyclical basis, and that after the lapse of seven to nine years, the land in question should be switched to another crop such as grains for a period of approximately seven years so that the land can restore its lost nutrients.

Safranal is the main aromatic substance that makes up sixty percent of the structure of volatile components of saffron. Safranal is a viscous volatile liquid which produces a bright yellow spot when exposed to steam and it can be easily dissolved in ethanol, methanol, ether and petroleum.

Picrocrocin, a glucose is the major factor for the bitter taste of saffron. This bitter substance can undergo crystallization, through acid hydrolosis, producing safranal.

Saffron is made up of free aglycone crocin and a small number of  anthocyanin pigments. Crocin, a rare carotenoid found in nature is the most influential chemical in the coloring property of saffron. It is easily soluble in water.

The chemical components present in the stigmas of saffron are carbohydrates, minerals, mucilage, vitamins like riboflavin and thiamine, color pigments like crocin, alpha carotene and beta carotene, lycopene, zeaxanthin, aromatic terpenic essence safranal and flavoring substance as picrocrocin.

The saffron corm is a perennial, stem less, herbal plant with a lifespan of few years. From each corm in Autumn, grow one or two flowers (seldom more than two) purple colored flowers and each flower contains only three stigmas. The edible part of the saffron is its red colored stigma that is highly valuable.

Family: Corm

Species:Iridacean species

Scientific Name of Saffron:Crocus Sativus Linnaeus

Saffron is to have been introduced into China by the Mongol invasion that took its bulb from Iran. It is mentioned in the Chinese material media (Pun tsaou 1552-78).

Saffron is mentioned in an English leechbook, or healing manual of the 10th century but may have disappeared from Western Europe until reintroduced by the crusaders.

When Spain was conquered by the Muslims, some products cultivable in territories under Muslim influence were taken there for cultivation in about 961 AD.

As a perfume, saffron was strewn in Greek and Roman halls, courts, theaters and balls, it became especially associated with the hetaerae, a professional class of Greek courtesans. The streets of Rome was sprinkled with saffron when Nero made his entry into the city.

A golden colored water soluble fabric dye was distilled from saffron stigmas in India in ancient times. Shortly after Buddha died, his priests made saffron the official color of their robes. The dye has been used for royal garments in several cultures.

With its strong, exotic aroma and bitter taste, saffron is named among the sweet smelling herbs, the Song of Solomon.

The oldest document about the application of saffron belong to the ancient Iranian dynasty, the Achaemenids. An inventory graved on a pillar by the Achaemenids includes the variety and quantity if food products used in the palace kitchen, and saffron was an item mentioned. Saffron was also used in cosmetic products by the Achaemenids in such products as moisturizing oils.

• Legend stated that saffron was brought to India with Adams descent into the world and later taken to Kashmir for cultivation and applied in various fields. But research documents have proved that Iran as the native land of saffron, which originally grew wild at Zagros mountains and surrounding areas of Alvand.

  Believed to have been originally native to the Mediterranean area, Asia Minor and Iran, the saffron crocus has long been cultivated in Iran and was taken from this country to a number of other parts of the world as a result of trade after its high quality and distinctive properties were understood of its applications.

  Crocus Sativus Linnaeus contains crocin, the source of its strong coloring property, bitter crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties. Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated.

   

  But because of saffrons strong coloring power and intense flavor, it can be used sparingly. Saffron is used for both its bright orange yellow color and for its strong, intense flavor and aroma.

  The most precious and expensive spice in the world is saffron. The saffron filaments, or threads , are actually dried stigmas of the saffron flower Crocus Sativus Linnaeus. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these are needed to produce just one pound of Saffron filaments, making it the worlds most precious spice.

To produce the highest quality dried fruit, The fresh fruit is hand-cut into halves along the suture line