Saffron
Saffron, often referred to as “red gold”, is one of the most valuable spices in the world. It is derived from the stigmas of the Crocus sativus flower, also known as the saffron crocus
Saffron has a history that dates back several millennia. It originated in the Mediterranean region and was used by the ancient Egyptians, Greeks, and Romans.
Today it is grown mainly in regions with a Mediterranean climate, such as Iran, Spain, India and Morocco.
However, saffron is grown all over the world:
- Today, the leading producer of Safran is Iran with an annual production of between 150 and 200 tons, or 90% to 95% of the world’s production.
- In second place is India/Kashmir with figures between 10 and 20 tons.
- And then comes Turkey, with a production of about 10 tons.
- Greece, with a production of 4 to 8 tons.
- Morocco, with a production of 2 to 4 tons.
- Azerbaijan, with a production of 2 to 3 tons.
- Afghanistan, with a production of about 2 tons.
- Spain, with a production of 1 ton.
- Italy, with a production of about 100 kg.
- France, with a production of less than 100 kg.
- Switzerland, with a production of a few kg.
Other countries produce a few kilos such as the USA, Mexico, Israel, Portugal.
Growing saffron is laborious, as it takes about 150,000 flowers to produce one kilogram of saffron.
The flowers are usually harvested by hand, and harvesting is done at dawn to prevent the sun’s heat from damaging the delicate stigmas.
The quality of saffron can vary greatly. Quality criteria include colour, aroma and length of the stigmas. There are international quality standards. High-quality saffron is usually bright red and has a strong aroma. Saffron is known for its coloring properties, distinctive aroma, and slightly bitter taste.
It is commonly used in cooking to enhance the taste of dishes, including risottos, paellas, curries, and various sauces. In addition to its culinary use, saffron is also valued for its medicinal properties. It is said to have antioxidant, anti-inflammatory and even antidepressant effects.
There are many food supplements and extracts of this spice. Saffron is rich in antioxidants, including crocin, which is responsible for its golden color. Studies suggest that saffron may have beneficial effects on mood, memory, and even eye health. However, it is important to consume it in moderation, as excessive doses can be toxic.
Due to the complexity of its cultivation and harvesting, saffron is one of the most expensive spices in the world. Its price can reach up to 10,000 euros per kilogram, making it a luxury product in many kitchens. This economic value has led to counterfeiting practices, where cheaper spices (red chili/paprika) are sometimes mixed with saffron to increase its weight.
Science 2 Food collaborates with a company, Safralys, which markets high-quality saffron in different forms (powder, pistils, liquid extract) from Iran.
