Saffron, the oldest and the most steepy spice that originates from the stigmas of the purple crocus sativus plant. Saffron is a piquant, aromatic, and earthy flavored spice that gives everything cooked with it a brilliant yellow tint. As there are very few stigma in any one flower, it takes 150,000 flowers to produce one kilogram of dried saffron .

Each flower only contains three of the yellow orange stigmas that must be hand picked. It is an enduring spice with a globular cormoid which grows up to a height of 15 to 20cm.The corms remains in flower leaf in between the months of October to May. These flowers have both male and female organs (hermaphrodite and are pollinated by Bees and butterflies.

Origin and History

Saffron’s begins with the southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran.In India, it is cultivated only in Kashmir. The warm sub-tropical climate is the most suitable climate for the saffron flourishment. The annual rainfall in Spain which is very expedient for saffron to grow is below 40cm, as it exhibits the desirable results in dry temperature conditions.Saffron grows at an elevation of 2000 mtrs. Phenomenon of Photoperiodism leaves a considerable influence on flowering the saffron. For the best results an elucidation of an optimum period of 11 hours is desired.

Variant names used for saffron

Autumn Crocus                    Kumkuma

Azafron                                Saffron Crocus

Croci stigma                         Safran

Crocus sativus                     Spanish Saffron

Indian Saffron                      True Saffron

Kashmira                              Zafran