Saffron (use)

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's most costly spice by weight.

History

Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Documentation of saffron's use over the span of 4,000 years in the treatment of some 90 illnesses has been uncovered.

Cultivation and Harvesting

Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.

Culinary Use

Saffron is used in the cuisine of many countries, including India, Iran, Spain, and others. It is a key ingredient in dishes such as paella, risotto alla Milanese, bouillabaisse, and biryani.

Medicinal Use

In medicine, saffron is used in research for a number of potential medicinal properties, including anti-cancer, anti-inflammatory, and for vision improvement.

Economic Impact

As a spice, saffron is the most expensive in the world, due to the labor-intensive harvesting process.

See Also

• Crocus sativus
• Spices
• Cuisine of India
• Cuisine of Iran
• Cuisine of Spain