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IRANIAN SAFFRON
SAFFRON is a
wonderful and most expensive plant which nature has furnished it
with a charming fragrance , pleasant flavor , a beautiful color and
number of other extraordinary qualities.
It is a plant from
iris family of crocus genus and comes in 700 varieties. Each blossom
of saffron consists of 3 smelly strands and from every 2000 flower,
which weigh about 1000 grams ; some 10-12 grams
saffron is obtained.
Agronomists
consider
IRAN as the region
where saffron was cultivated for the first time and attribute its
cultivation development in other parts of the world gradually during
centuries . Due to long experience with its cultivation, and the
transfer of methods of growing and harvesting it from person to
person and generation-to-generation,
Iranian saffron has managed to
keep its distinctive qualities in comparison with those produced in
other regions of the world.
(The
latest statistics in year 2001 indicates that %80 of world 180 M/T
saffron production belongs to Iran)
Saffron has many
applications in pharmaceutical, food and a number of other
industries.
Saffron’s use as a spice, in preparing sauce and for
natural coloring in foods and beverages has a long history.
Saffron
is a traditional medicine and is
considered to be a panacea, an
anti-spasmodic and a
tonic. Its properties are
recommended for treating stomach pains,
preventing tooth decay ,
soothing cough and treating
chronic bronchitis. Saffron is
mainly a tranquilizer and
digestive element and is also
recognized to have antibacterial
and antiviral activities.
Modern
pharmacological studies have demonstrated that saffron extracts have
anti-tumor effect and
inhibit the growth of human
cancer cells. It could also be useful as a
treatment for
neurodegenerative disorders
accompanying memory impairment.
 
In the chemical analysis of
saffron substances have been identified:
1. A colorless essence to which
saffron’s fragrance is attributed. This substances has a soothing
affect on the body’s external nerves.
2. Crocine, a substance that is
responsible for saffron’s brilliant red color.
3. A bitter substance, which helps
food digestion in human beings recognized as picrocrocine with
C16H26O7 as its chemical formula.
An analysis of saffron’s
basic substances shows the following constituents:
1.
Water from 10 to 14 %
2.
Mineral substances, from 5 to 7%
3.
Glycoside, in small quantities
4.
Fat and wax, from 5 to 8 %
5. Protein,
from 12 to 14%
6. A
limited quantities of oil essence, (fragrance agent)
Saffron is one the
richest recognized sources of B2 vitamin, which is necessary for
children’s physical growth.
Pure saffron has the followings:
1. A maximum of 13% humidity
2. A minimum of 17% ash
3. Each milligram of saffron must color
in a recognizable way some 700 cubic centimeters of water. |
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