Saffron
Description
Saffron is
the most expensive of all spice in the world. It is derived from
the dry stigmata of the plant Crocus Sativus. The plant is a
bulbous, perennial with globular corms. It grows to a height of
15-20 cm., and has 6 to 10 leaves at anthesis, one to two flowers
with a lilac-purple colour with perianth segments of 3.5 – 5 cm and
style branches of 2.5 – 3.2 cm. The yellow style is deeply divided
into three branches and the stigmata are bright red. Flowers sprout
directly from the corms, and have tri-lobed stigma, which along
with the style tops produce the saffron.
Origin and Distribution
Saffron is a
native of Southern Europe and cultivated in Mediterranean
countries, particularly in Spain, Austria, France, Greece, England,
Turkey, Iran. In India, it is cultivated in Jammu & Kashmir and
in Himachal Pradesh.
Saffron grows
well in warm sub-tropical climate. In Spain, it is grown in dry
temperate conditions where the annual rainfall is below 40 cm. It
grows at an elevation of 2000 mtrs MSL. Sunlight exerts a
considerable influence in the flowering of saffron. Atleast 11
hours of illumination per day is desirable. Low temperature coupled
with high humidity during flowering season affects flowering of the
crop. Soils that are slightly acidic or neutral, gravelly, loamy,
sandy are most suitable for the cultivation of
saffron.
Uses
Saffron is
used as a seasoning and to add colour to cottage cheese, chicken
and meat, rise, mayonnaise, liquors and cordials. It is also used
in premium breads, cakes, confectionaries, Mughlai dishes. Saffron
is also used as a perfume in cosmetics.
In medicine, saffron is used in the treatment of fevers,
melancholia, and enlargement of liver and spleen. It is used in
Ayurvedic medicine for treatment of arthritis, impotence and
infertility. It is widely used in Chinese and Tibetan
medicines.
