What is saffron?

What is saffron?


Red Gold:
Saffron, called crodcus stativus, is a perennial herb having spherical onions and a brown membrane of color. The plant is grown in the southwestern part of Asia, southern Spain and southern Europe. It has stems and six leaves of violets and three strands of red rosemary, which is the commercial saffron. The string contains fatty substances, mineral salts and mucilages. The aroma of saffron is due to the presence of colorless tropenic essential oil and an oxygenate compound with cineol called safranal. The taste of saffron is related to the bitter nitrosated picocrocin. The color matter of saffron is related to the presence of a substance called Crocin.



HarvestOf every 100 to 200 thousand saffron flowers, about 5 kg of saffron flower is obtained, which reaches a kilogram when drying.
▪ Therapeutic properties:
Saffron to reduce fat and cholesterol, sedative, appetite, antispasmodic, cardiovascular and cancer prevention, memory enhancement, blood pressure lowering, asthma treatment, treatment of skin diseases, urinary tract infection, jaundice, menstrual flow, fixation Abdominal bloating, duct and abdominal treatment.
▪ Dangers of unnecessary consumption of saffron:
The excessive consumption of saffron is toxic and causes vomiting, reduced heart rate, nosebleeds, eyelids, and headaches, lethargy, jaundice, and other harmful effects,
  1. ultimately death. Using 3 grams of saffron per person per month is appropriate and using more than 5 grams of saffron in a meal can cause human death.
    ▪ Maintenance:
    Saffron should be kept away from light and moisture, and it is better to be kept in glass or metal containers. Because the saffron oil is evaporated, its medicinal properties and its quality are minimized when stored in an open environment.
▪ Costs:
Saffron is used in the food industry, confectionery, pharmaceuticals, textiles, non-alcoholic beverages and dairy products.
▪ Saffron Trading:
According to World Food Organization (FAO), saffron production in the world is around 210 tonnes, with Iran producing 184 tonnes annually, accounting for about 81% of the world's saffron, and Spain is ranked second with 12% of world production after Iran. has it.
Unfortunately, the traditional and non-scientific concepts of saffron, the lack of a suitable packaging system and poor marketing from Iran, and the existence of an advanced packaging industry, extensive advertising for sale and marketing by Spain has led Spain to collect Iranian saffron at a low price and in the name of business The world's largest supplier of saffron exported to the world.
Source: Biretk


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