How is Saffron Grown?

The magical and world’s most expensive spice originates from dried vibrantly colored red-orange stigmas of the Crocus sativus flower. The flower is an incredible shade of purple, which is incredibly difficult to grow, must be done meticulously by hand, and only blooms for roughly one week during the year. The stigmas of these flowers are handpicked over the course of a 6-week timeframe. Following this, the saffron filaments are extracted by hand and dried by an intricate method. Interestingly, roughly 95 % of the world’s saffron supply originates from Iranian farms and the practice of growing this unique spice has been passed on from generation to generation in Iran. Iran’s Khorasan province has a dry climate that provides ideal conditions for growing and harvesting saffron.

What makes Saffron such unique spice?

The saffron plant does not come from a seed, rather it is a bulb that is planted that results in the flower. Amazing quality of the plant is that this plant is dormant in the fall and grows in the winter months, one of the reasons why it needs very little water to blossom. Seeing as Iran is in the midst of a severe water crisis, this factor makes this plant ideal for farmers to invest their efforts in.

 

What are the benefits of Saffron?

For centuries, Saffron has been used as a natural remedy to improve cardiovascular performance and to promote happiness in those who consume it. The spice consists of high levels of antioxidants that have been found to treat inflammation and depression. Saffron has also been found to support healthy levels of serotonin and melatonin, which are two essential hormones involved in normalizing sleep, eating patterns, and mood.

How can you ensure the quality of your Saffron?

High-grade saffron must be bitter when tasted. If the saffron is sweet, it is most probably a counterfeit or not of high quality. Also, saffron must not lose its original red color after being submerged into water.

How can you use Saffron?

Saffron is used around the world in a variety of ways, for example in the kitchen to add both color and flavor to dishes. Though the applications of this spice are vast, it is commonly used in famous rice dishes such as Spanish Paella, Indian Biryani, and Persian Polow. It is often used in herbal teas and as a fragrant addition to your seasoning cabinet in the kitchen.