Saffron
The spice, Saffron, comes from the saffron crocus flower. The dried stigmas are used for culinary purposes, mainly as a coloring agent and for seasoning. When measured by weight, Saffron is the most expensive spice in the world. It is indigenous to Southwest Asia and its hay-like aroma and unique bitter taste come from the chemicals, safranal and picrocrocin.
The plant thrives in some areas of North America and in the Mediterranean where the weather is hot with dry winds that sweep across the land. However, it is able to survive in cold climates and can tolerate temperatures that plummet to minus 10 degrees Celsius. Most crops are grown in Kashmir and the Mediterranean. Each year, no less than 300 tons are produced globally. The main producing countries are Greece, Iran, Morocco, India, Azerbaijan, and Spain. Of these, the highest is Iran which produces almost 94 percent of the world’s supply.
HISTORY
Archaeologists discovered paintings in Iran done with saffron pigments that date back 50,000 years ago. In more recent history, the plant has been widely cultivated for over 3,000 years. Legend has it that Cleopatra bathed in saffron because it enhanced the pleasure of love-making. The plant was widely used by Egyptian healers to treat all types of gastro-intestinal disorders. The acclaimed Aulus Cornelius Celsus, who was considered to be a pioneer in medicine during the Roman Empire, used saffron to treat scabies, coughs, colic, and wounds.
CULINARY AND OTHER USES
Saffron plays a dominant role Indian, Iranian, Cornish, Mediterranean, European, Arabian, Turkish, Asian, Moorish, and European cuisine. Many confectioners and alcohol producers use this spice during manufacture. It is most commonly used as a food colorant. It gives a delicate flavor to many rice-based dishes and is therefore often used in the making of risottos.
Saffron goes well with seafood and fish and is an important ingredient in bouillabaisse and Spanish paellas. In the United Kingdom, it is best known for the flavor it gives to the famous Cornish bun which is a yeast cake made with dried fruit and saffron.
In India and China, it is used in the making of perfumes and as a fabric dye.
MEDICINAL BENEFITS
From a medical perspective, saffron has been an integral part of traditional healing. Even modern medicine has recognized its cancer-suppressing, antioxidant, and immunomodulating properties. It is also said to be beneficial to the eyes and can slow down the development of retinitis pigmentosa and macular degeneration.
Saffron can help women who suffer with erratic menstrual cycles and it also soothes lower back pain which often accompanies menstrual cramps. Other women-related health issues, e.g. hysteria and leucorrhea, have shown a positive response to saffron. It can also be put into a pessary to relieve a variety of painful conditions relating to the uterus.
It improves the functioning and strength of the stomach and is especially helpful for digestive problems like colic and flatulence. Saffron has many skin benefits and it can be used as a paste to heal minor cuts and wounds.
