SAFFRON: An Anti-Depressant Herb by Subhuti Dharmananda, Ph.D., Director, Institute for Traditional Medicine, Portland, Oregon BACKGROUND Saffron is an herb most people are unlikely to utilize, either for medicinal or culinary purposes, primarily because the material has a justified reputation for being extraordinarily expensive. Bulk quantities of relatively low-grade saffron can reach upwards of $500/pound, while retail costs for small amounts may exceed 10 times that rate. But, avoiding this valuable spice might be unnecessary because of the small quantity needed: in medicinal use, 1–3 grams in decoction, 0.5–1.5 grams ingested as powder, or 30 mg of its dried extract per day is considered adequate in standard applications (described below). For culinary use, just a few strands are sufficient to flavor food (about 2–4 strands per person; there are about 70,000–200,000 strands per pound). In some countries, such as Spain, Iran, and India, people know that saffron is worth its price and make good use of it.

To meet the demand, world annual production is about 265 tons per year, which is grown on about 90,000 acres of land (if efficiently cultivated, each acre produces about 6 pounds of saffron a year). It takes about 170–200 hours of work to collect the flowers and remove the stamens for drying in order to produce just 1 pound of saffron, which is a large part of the expense for the spice. Saffron mainly grows in arid territory with sandy soil, under hot and dry summers, often requiring irrigation. Saffron’s high cost has become an attractive factor for one potential use: as a substitute crop for opium cultivation in Afghanistan. Afghanistan is the world’s second largest supplier of opium poppies used in the drug trade (the largest is the “golden triangle” and surrounding regions in Southeast Asia); opium is one of the major sources of income for Afghanistan. In 2002, about 3,400 tons of opium was produced there, most of it ultimately going to heroin addicts in Europe.

Since Afghanistan is in the saffron growing region, there is some potential for this crop as an economic substitute; still, saffron is estimated to bring in only about 3/4 the income of opium farming. Iran, the world’s largest producer of saffron, and a neighbor to Afghanistan, has been investing in research into saffron’s potential medicinal uses. Much of the work surrounds its traditional application for alleviating depression. One of the Iranian groups carrying out saffron research is headed by Shahin Akhondzadeh (pictured right), at the Roozbeh Psychiatric Hospital in the Tehran University of Medical Sciences, who has studied the use of several drugs and herbs for mental disorders, such as depression, ADHD, Alzheimer’s disease, autism, opiate dependence, and epilepsy. The clinical findings suggest that saffron is a safe and effective antidepressant. For example, in a randomized, double-blind study, 30 mg of saffron extract (in capsules) given for 6 weeks resulted in significant alleviation of depression compared to those on placebo, and did so without evident side effects (1).

This study was a follow-up to a preliminary trial in which the same saffron preparation performed as well as imipramine for treating depression in a double-blind trial (2). In further preliminary work, saffron was compared to the drug fluoxetine (often known by the brand product Prozac); it was found that saffron performed as well as the drug in treatment of both depression and epilepsy (3). Pharmacology studies done in Iran (4) and Japan (5, 6) have confirmed an anticonvulsant activity in the extract of saffron. A potential deterrent to medicinal use of saffron comes about because erroneous information related to saffron toxicity has appeared, especially in internet presentations, but also in books. The reports mention serious adverse effects from as little as 5 grams (about 3 times the medicinal dose), and fatal doses of just 20 grams have also been mentioned. By contrast, all recent research reports indicate that saffron is non-toxic. Why the discrepancy? The most likely reason for this impression was writers initially confusing toxic meadow saffron with non-toxic saffron; from there the reports were simply repeated.

Meadow saffron, also called wild saffron or Autumn crocus (Colchicum autumnale) contains the toxic compound colchicine (used primarily in the treatment of gout). It appears that the literature references to saffron acting as a toxin causing severe spontaneous bleeding or even death with just a few grams are primarily the result of ingestion of meadow saffron (or other materials) but not true saffron. These reports of adverse effects are old ones; for example, this oft-repeated information is relayed in the 1987 German E Commission report, which, in turn, is based on comments in other literature now over 50-years-old that did not include an analysis of the materials ingested or other details. Meadow saffron is not a substitute for true saffron; rather, it is sometimes ingested accidentally when collected mistakenly as a source of wild garlic.

However, it is often simply called saffron, and articles reporting on its toxicity may list Crocus sativus as the botanical name, yet refer instead to meadow saffron in the description of uses (e.g., treating arthritis and gout) and toxicity, showing how easily these two are interchanged in reporting. Today, all saffron is cultivated; the material on the market does not include adulterant herbs. The safety of saffron is important in relation to its antidepressant action because the main herb used for that purpose today, St. John’s Wort, has the problem of affecting drug metabolizing enzymes (thus, having a high potential for drug interactions) and for inducing photosensitivity. THE PLANT AND ITS CULTIVATION Saffron is collected from Crocus sativus (Iridaceae), which originated in the Middle Eastern region of the Eurasian continent, from Greece to Persia (Iran). The plant does not propagate by seeds; the underground portion, corms (also called bulbs), divide to produce new plants.

Flowers emerge in autumn; the outstanding feature of the lilac to mauve colored flower is its three stigmas 25–30 mm long, which droop over the petals: that is what is collected as saffron. There are also three yellow stamens, which lack the active compounds and are not collected. The stigma is attached to a style, which has little of the active components and is only included with the lower grades of saffron. Each bulb produces from one to seven flowers. The cultivated form is thought to have originated as a naturally occurring hybrid that was selected for its extra-long stigmas, and has been maintained ever since. It takes about 36,000 flowers to yield just 1 pound of the stigmas. Saffron has been cultivated in the region from Greece to Persia for 35 centuries and is mentioned in early literature, such as in the fourth of the Songs of Solomon, dated to about 965 B.C. Its cultivation and use spread throughout the region, moving east to Kashmir and west to Spain. The herb has been cultivated as far west as Britain and became an important medicinal in Tibet.

Saffron was described in the Chinese compendium Bencao Gangmu (1596), indicating that it was introduced from Persia and used to benefit the blood (vitalizes blood, stops bleeding) and to calm fright. Iran is the major saffron producer today, accounting for about 85 percent of the global production. The country produced 225 tons of saffron (April 2003–March 2004) and earned $67 million from saffron exports (only 10–15 tons were used domestically; most of the export goes to Spain). This year the Iranian saffron exports may reach $100 million. Spain is the second largest producer (35–40 tons/year) but is the primary international distributor; minor producers include Portugal, France, Italy, and Turkey. Kashmir has begun large scale production though it is not yet a major international source. Saffron has been successfully planted in several Chinese provinces, including Henan, Jiangsu, Hunan, Shanghai, and Tibet.

A major problem with saffron production is that the plant grows in desert regions but needs sufficient water to thrive; irrigation in many of these areas is costly and difficult; severe draughts can cause significant crop losses. SAFFRON AS A DYE Historically, saffron was particularly important as a dye plant. Saffron dye used in small quantities will impart a yellowish-orange color, with increasing redness as more is applied to color the cloth. In India, Tibet, and China, saffron has been used to produce the yellow-red color of robes for Hindu and Buddhist monks. The main dye component, crocin, a flavonoid, has also been found in the less expensive gardenia fruit, which is now being developed as an alternative source for dye purposes in China. Inexpensive substitutes, such as the yellow color from turmeric, do not produce a comparable color. SAFFRON AS A MEDICINAL HERB The medicinal properties attributed to saffron are extensive. Topically, it is applied to improve the skin condition overall and specifically to treat acne.

Internally, it is used to improve blood circulation, regulate menstruation, treat digestive disturbance, ease cough and asthmatic breathing, reduce fever and inflammation, calm nervousness, and alleviate depression. In Tibet, saffron is often an ingredient in medicinal incenses; it is considered a tonic for the heart and the nervous system. The active ingredients may be of benefit in inhibiting growth of cancer cells (7–10). CONSTITUENTS Saffron has been analyzed extensively. It contains, approximately, these common plant components: Substance 45 countries import Iranian saffron Publish Date: Sat, 08 Nov 2014 20:19:04 GMT Service: Iran 45 countries import Iranian saffron Iran, the world's biggest producer of saffron, is exporting the most expensive spice to 45 countries, the secretary of National Saffron Council said on Saturday. Farshid Manouchehri also told Iran Daily that Iran is the biggest producer and exporter of saffron in the world.

“Iran produced about 240 tons of saffron in the last Iranian year (ended March 20, 2014),” he said Noting that 95 percent of saffron are grown in Iran, the official predicted that the production of red gold will reach 280 tons by March 2015, marking a 17-percent increase year-on-year. "Global consumption of saffron stands at 300 tons, most of which is supplied by Iran," he said. Manouchehri said Iran earned $200 million by exporting 137 tons of saffron in the last Iranian year. The official noted that Spain, Greece, Italy and the UAE are among top importers of Iranian saffron, adding that these countries reexport it after packaging them. “Countries such as Spain are gaining from processing and packaging saffron,” he said. He noted that Spain, Greece, India and Afghanistan are rivals of Iran in the global market, while their outputs are not comparable with those of Iran.

“More than 70 percent of Iran's saffron production are produced in the provinces of Khorasan Razavi and South Khorasan,” he said. Referring to Western sanctions imposed on Iran's banking system over its nuclear energy program, Manouchehri said these bans have no effect on the export of Iranian saffron because Iran is the biggest producer of the red gold. Due to Iran’s diverse climate and fertile soil, the country’s agricultural products are rated among the best in the world, with its saffron ranking second to none. Saffron is a spice derived from the flower of the saffron crocus. Some 300 tons of dried whole threads and powder are gleaned yearly worldwide, of which 50 tons are top-grade saffron. Persian Saffron / Iranian Saffron is the Highest quality Sargol saffron Greek Saffron 5.7 mt., Iranian Saffron / Persian Saffron 150/170 mt. As a general rule of thumb, packers purchase all the saffron they are offered and then have to sell it immediately so that they can make claims that it is from the latest crop year.

So, saffron enters the market as a combination of various qualities from various countries. The ultimate rule—lowest price. The packer just has little concern when it comes to quality. You will notice this when you open a sample of lower grade saffron and observe the mixture of white, yellow and red material left attached to the saffron flower’s stigma or just yellow filaments included. Unfortunately, because of some restrictions we are not able to import Persian Saffron to US but we provide Highest Quality Afghan Saffron which is identical to Persian Saffron. Saffron Coloring Strength Saffron’s coloring strength ranges from 110-250+. Mehr saffron has a minimum range of 230-255 color degrees. In accordance with ISO, the coloring strength must be posted clearly in the tin can. Our Sargol saffron does not have any other part of the saffron plant, except the red stigmas, which is packed with the spice’s natural dye, flavor and aroma. Coloring power is the only gauging tool that ensures you of RELIABLE saffron quality.

In order to get this number, CROCIN, saffron’s main chemical compound, is gauged in a laboratory. The standards for testing are written by the International Organization for Standardization or ISO. Saffron has numerous chemical compounds. However, crocin is the one gauged, as it is a forerunner to the other compounds, which produce the 3 things chefs are searching for: COLOR (crocin), FLAVOR (picrocrocin) and AROMA (safranal). All red saffron will GAUGE HIGHER on the scale of coloring than saffron, which is combined with the other parts of the saffron plant. All-Red Persian Saffron Price Growing only one ounce of All-Red / Sargol Saffron spice needs a lot of efforts, tough labor and picking more than 7,000 Purple Saffron Flowers. The red antenna of the flowers should be hand-picked individually and dried completely. The biggest problem in cultivating saffron crops is the quick nutrient depletion of the soil. In order to fully replenish it, other crops like beans or grains should be harvested and planted for 7-10 years.

These problems contribute to the rarity of the saffron, thus leading to its limited production. Good thing, only a small amount of saffron is needed in cooking recipes that you will find on the Saffron Recipes and Tips section. Only a few grams are needed to provide flavor to several dishes (1 gram of saffron for about 24 servings). As a buyer, you want both value and quality in saffron spice. As a lover of Persian Saffron, you appreciate the exceptional and heavenly flavor, color and aroma saffron lends to an array of dishes. You surely do not want to pay an arm and a leg for the uniqueness of saffron. However, the saffron that is sold in the United States has different grades from different countries at varying prices. So, what does a saffron spice consumer need to do in order to get the best saffron? Get educated! We would like you to know the truth about saffron.

There are only three important things you need to bear in mind each time you purchase saffron: Study the drawing of the saffron plan on the packaging’s drawing Read the labels Do not get fooled into thinking that the quality of the saffron is tied into its price. To put it simply, the price of saffron is tied to the number of saffron harvested in a certain country and the number of middlemen who handle it before it reaches you. Saffron - Saffron spice, the most precious and most expensive spice in the world About Saffron he most precious and most expensive spice in the world: Saffron. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world?s most precious spice. But, because of saffron's strong coloring power and intense flavor, it can be used sparingly.

Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma. rocus Sativus Linneaus contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils which are responsible for its therapeutic properties. Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated. Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France. Saffron Saffron Cultivation: Jammu Kashmir | agropedia Saffron Cultivation: Jammu Kashmir Submitted by kiran yadav on Tue, 23/02/2010 - 10:28 Posted in Saffron Undoubtedly, our country has made great strides in the field of social and economic development since independence. We have achieved new heights in the fields of agriculture and horticulture.

Still there is an urgent need of taking concrete steps at the grass root level so that people attached with agriculture and horticulture get more profit from their professions. No one can deny the fact that agriculture has an important role to play in the economy of Jammu and Kashmir. Eighty per cent population of this state lives in villages and depends on agriculture. The state can not progress unless the economic condition of this vast majority improves and the standard of living of people gets enhanced. Agriculture itself is a vast field. It's like a tree which has endless branches. One among them is related to saffron cultivation. Saffron has several names-Zafran, Kesar, Kang, Kang Posh etc. Kang posh, the flowers of Saffron is a symbol of freshness and purity. The vast stretches of saffron fields give the impression of a newly wedded bride draped in a saffron shawl taking a nap. Kashmir is known as the valley of flowers. Among several varieties of flowers grown here, saffron has its own importance and utility. Historically, the cultivation of saffron started around three or four centuries back in Arabia and Spain.

Thereafter, its cultivation spread as far as Iran, Sweden and India. Now, saffron growing is a great commercial activity. In Indian agriculture, this activity is also known as "Golden Zest". The cultivation of saffron is a traditional art. In India, 5,707 hectares of land comes under its cultivation. Its annual production is around sixteen thousand kilograms. The state of Jammu and Kashmir tops the list of the saffron growing states in India. it can be gauged from the fact that out of the total 5,707 hectares of land under its cultivation 4,496 hectares lie exclusively in Jammu and Kashmir. In Kashmir, Pampore, which is situated at a distance of 15 kilometers from Srinagar, is famous the world over for its high grade saffron. Saffron is also grown, though in a limited scale, in Kishtwar of Jammu. Pampore and its neighboring areas produce an average of 2,128 kilograms of saffron every year. Sir Water Lawrence, in his book "The Valley of Kashmir" has written about saffron.

He undertook a detailed study of the cultivation of saffron and its utilities. He writes people from different parts of Kashmir used to thromg Pampore for the cultivation of Saffron. Now, this is the exclusive preserve of the local population. Increasingly, saffron then used to be sold at a price of one rupee a tola. He adds that till 1923, the maximum production of saffron was recorded in the Naga area of Pampore. Now the average earning from its cultivation is from 30 to 40 crore rupees. Hence, after the production of fruits, the cultivation of saffron is the second largest activity in the state. So, it is necessary that new techniques are used to promote the cultivation of saffron. Modern and scientific techniques must be used. This is incumbent upon the state government and the agriculture scientists that they develop self confidence among the saffron growers. They must take sufficient interest in their education and training and encourage them. They must also help them in using the new techniques to preserve their produce.

The difficulties saffron growers have to face normally in the state is not only that the production is less then the investment, but the diseases are also a big problem. Scientifically, this is critical to make proper arrangement for proper diagnosis of several diseases found in saffron trees. Several diseases are common in saffron such as Corm Rot, Dry Rot, Root Rot, Bacteria Rot, Ring Rot, Charcoal Rot, Mosaic etc. Corm rot among these diseases is perceived as most deadly. A few years back, a survey was conducted in Pulwama district of Kashmir in this regard. As a result, it was found that the disease was more prevalent in certain villages. To contain this and other diseases the agriculture experts must be contacted and their advice must be put to good use. The expert of the Sher-e-Kashmir University of Agriculture Science and Technology could rightly guide the saffron growers. By seeking their expert views, the saffron plants could be saved from the onslaught of different diseases. Its production could also be enhanced. In Jammu and Kashmir, saffron is normally sown in August and till the 15th of September. The flowers are plucked in October and November.

During harvesting or plucking of flowers, the atmosphere must not be hot. So, this process is completed early in the morning. From sunrise to 10 AM is perceived the ideal time for flower plucking. After harvesting, the flowers are kept for drying for 5 days. Afterwards, they are kept in an airy container so that the quality of the produce does not deteriorate. Now-a-days solar drier is also used. It takes only seven, eight hours to dry the produce. Locally, one kilogram saffron consists of around one lakh sixty thousand to one lakh seventy thousand tiny flowers. It's so tiring a job, and time consuming too. To enhance the production of saffron a few things must be considered: Provision of good quality and high yield seeds. Extension in the area of cultivation and production. Extensive use of solar drier and air drier. Financial help for the purchase of these apparatus. Appropriate training for packing the produce. The expert's total and equal cooperation and coordination with the saffron growers. Marketing is also one of the main problems. An average saffron grower finds it troublesome to sell the small quantity of his produce. The grading and packing individually is not highly profitable.

The cultivator has scarce resources. So, this is necessary that cooperative societies are formed to sell the saffron at remunerative prices. A proper strategy must be devised and the whole activity must be so organized that the average saffron growers gets full benefits of his toils. Kashmir Kesar Kingdom Saffron History Contact Us World Saffron History Dear readers, No saffron researcher till today has defined well when first saffron cultivation has begun on earth, but it is believed by majority of the historians that this might have happened during pre-historic Greek times. According to Greek mythology, handsome mortal crocus fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. However the history of saffron cultivation and usage reaches back more than 3000 years and spans many cultures, continents and civilizations. A view of thick Kashmiri Saffron Threads/Filaments Saffron, a spice derived from the dried stigmas of the saffron crocus (crocus sativus) has remained among the world’s most costly substances throughout history.

Some believe that origin of saffron is located on a vast area of earth like, Greece, Turkey, Iran and central Asia. According to other historical evidences saffron was brought to India by the Persian rulers around 500 B.C. Although the origins of saffron are confusing. One of the first historic references to the use of saffron comes from ancient Egypt, where it was used by Cleopatra and other Pharaohs as an aromatic and seductive essence, and to make ablutions in temples and sacred places. The ancient Greeks and Romans also prized saffron for its use as a perfume and deodorizer. They scattered it at public places such as royal halls, courts. The use of saffron was common during the Roman Empire, The Emperor Nero is said to have had the streets of Rome sprinkled with saffron for his official entry into the city. A view of Greek Saffron Flowers Three Saffron Filaments attached with Stem During the middle age, saffron became well known in Britain. The legend says that, in the period of Edward III, a pilgrim brought a bulb of saffron hidden in a hole in his stick from Middle East to the town of Walden.

There the bulb was grown and reproduced giving prosperity to the town. However, long term saffron cultivation only survived in the light, well-drained chalk based soils of the north Essex country side. Indeed, the Essex town of saffron Walden got its name as a saffron growing and trading centre. When it comes to the geography of saffron, Spain is an obvious starting point according to the producers of saffron in Spain. Since the 14th century, Spain has been a prominent exporter of the higher quality of saffron in the world. In the past, Spanish saffron was cultivated over a remarkably large surface area. In the 1970,s it was the world’s largest producer of saffron with around 6000 hectares under cultivation. Total acreage under cultivation has since decreased to less than 100 hectares. In spite of the rapid decline in saffron cultivation, a few hundred Spanish farmers passionately sustain this labor intensive cottage industry. An Iranian woman carrying Saffron Flowers in a basket Some renowned historians believe that numerous of references testify that saffron should have first appeared in Iran.

American scientist, Barteld Loufter wrote in his research in 1917, saffron is a self growing Iranian plant, its cultivation exists since ancient years. The cultivation process and consumption were spread widely from Iran to all over the world. Southern Khorasan region is specifically the most ideal place for the growth of saffron in Iran. Historical documentations and evidences indicate that from the old times, Iranians were deeply interested in cultivating and planting saffron eagerly.Historical evidences state that King of Iran was rubbing his body with fragrant oil, comprised of mixture of saffron. The history reveals that it was the Iranian saffron growers who introduces saffron among royal Arabs. Some Iranian women harvesting Saffron crop from their Saffron Farms A viewof one of the type of dried Iranian Saffron called "DASTEH" Saffron based pigments have been found in the pre-historic paints used to depict beasts in 50,000-year-old cave art in what is today Iraq. Saffron was also honored as a sweet-smelling spice over three millennia ago in the Hebrew Tanoak.

Your lips drop sweetness like honeycomb, my bride, syrup and milk are under your tongue, and your dress had the scent of Lebanon. Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and cinnamon......................SONG OF SOLOMON. An Iranian Saffron Farmer gaurding his Saffron Fields Various conflicting accounts exist that describe saffron’s first arrival in South and East Asia. The first of their rely on historical accounts gleaned from Persian records. These suggest too many experts that saffron, among other spices, was first spread to India via Persian rulers. Another variant of this theory states that, after ancient Persia conquered Kashmir, Persian saffron crocus corns were transplanted to Kashmir soil. The first harvest then occurred sometime prior to 500 B.C. Ancient Chinese Buddhist accounts from the Mula-Sarasvativadin monastic order, present yet another account of saffron’s arrival to India. According to legend, an arhat Indian Buddhist Missionary by the name of Madhyantika was sent to Kashmir in the 5th century B.C.

When he got there he reportedly sowed Kashmir’s first saffron crop. Some Afghan farmers harvesting Saffron Crop from their Saffron Fields Some historians believe that saffron first came to China with Mongol invaders by way of Persia. Yet saffron is mentioned in ancient Chinese medical texts. The Chinese were referring to saffron as having a Kashmiri province. Wan Zhen, a Chinese medical expert reported that the habitat of saffron is in Kashmir, where people grow it principally to offer it to Buddha in the 3rd century. In modern times saffron cultivation has spread to Afghanistan because of the efforts of the European Union and the United Kingdom. Together, they promote saffron cultivation among Afghan farmers as an ideal alternative Ti Illicit and lucrative opium production. They stress Afghanistan’s sunny and semi-arid climate as ideal for saffron crocus growth.

Picture showing some Kashmiri women and children seperating Saffron Stigmas out of Saffron Flowers at home in a nearby village of Pampore On the other hand we all Indians believe upon the theory of Traditional Kashmiri Legends who state that saffron was brought to Kashmir region by two Sufi ascetics, Khwaja Masood Wali (R.A) and Sheikh Sharif-u-din Wali (R.A) who wandered into Kashmir. The foreigners, having fallen sick, beseeched a cure for illness from a local chieftain. When the chieftain obliged, the two holy men reputedly gave them a saffron crocus bulb as payment and thanks. To this day grateful prayers are offered two the two saints during the saffron harvesting season in the late autumn. The saints indeed have a golden-domed shrine and tomb dedicated to them in the saffron trading town of Pampore, India. However, the famous Kashmiri poet and scholar Mohammed Yusuf Teng differed with this theory of saffron and stated that the plant had been cultivated in Kashmir for more than two millennia. The Kashmir tantric Hindu epics of that time mention about saffron cultivation as well.

A view of Saffron Flowers coming out of Soil and Surrounded by Snow in Switzerland Today saffron is not only for Asians but also for the entire world. The greatest saffron producing countries are Iran, Spain, India and Greece. The largest saffron importers are Germany, Italy, U.S.A, Switzerland, U.K, and France etc. SAFFRON SAFFRON Saffron is the stigma part of the crocus flower (Crocus sativus). The plant is indigenous to Western Asia and has been cultivated for thousands of years. With the opening of East and West trading saffron was introduced to Europe. The French, Spanish and Italians were the first to use it extensively in their cooking. The worlds largest producer of saffron is Iran followed by Greece, Spain and India. Saffron is one of the worlds most expensive spices since it is hand picked and handled very delicately. It requires over 80,000 individual flowers to produce a full pound of saffron! QUALITY & VALUE Chefs from around the world use saffron in some of their signature dishes. Every Chef knows buying high quality saffron is not easy.

A good source of high quality saffron must first be established. There are many lower grades on the market that combine the stamen part of the flower for added weight. Pure saffron is the stigma of the crocus flower (red only) and that is exactly what we offer. Let's face it, you want both quality and value in saffron. As a saffron lover you appreciate the totally unique and seductive flavor, aroma and color saffron lends to a wide range of dishes. You don't want to pay an arm and a leg for good saffron. But saffron is sold in the U.S. is sold in many different grades from several different countries at many different prices. We sell only the saffron stigma. First, everything we sell is 100% pure red saffron and comes directly from the source. There are no other yellow or white plant parts mixed in with the red threads of the saffron crocus plant. This is the only part of the saffron crocus, which produces the saffron flavor and color. The way saffron-grading works is that the lower grades have more yellow left attached to the red stigma.

Once you try high quality, long thread, pure red saffron, you will be sold. It is not as expensive as it sounds. An experienced Chef knows that an ounce of saffron goes a long way. You only need a pinch (1/2 teaspoon) to cook a saffron entree for six people. If you calculate saffron's per recipe cost you will see how affordable it is. Our saffron is pure, potent and aromatic and flavors a recipe to feed six for about fifty cents. SHELF LIFE Pure saffron is shelf stable for several years and it will remain potent if stored tightly in the original container. Saffron coloring strength ranges from 110 to 250 degrees of measured color. Our saffron has a range of minimum of 210 to 250 degrees of color. The testing standards for saffron are written by the International Organization for Standardization (ISO). The coloring strength should be clearly posted on the tin can according to ISO. Our saffron does not contain any other part of the saffron plant except the pure red stigmas, which contain most of the flowers aroma, flavor and natural dye.

Coloring power is the only measuring tool that assures you of saffron quality. To get this number, saffron's principal chemical compound, crocin, is measured in a laboratory. Saffron contains several chemical compounds. Crocin is the one measured because it is a precursor to the other compounds, which together produce the three things most chefs are looking for: Aroma, Flavor and Color. Pure, red saffron will measure higher on the coloring scale than saffron, which is mixed with other parts of the saffron plant. USES As any Chef will tell you, saffron is a wonderful ingredient. It imparts a beautiful color, taste and unique aroma to any recipe where it appears. We like it in signature recipes for risotto, paella, sauces, shellfish and seafood soups, ice cream and desserts! Let your mind create a few new ideas for this wonderful gift of nature. Many Chefs feel that the best way to use saffron is to first infuse it with a liquid. We use warm water or white wine and allow it to steep for several minutes. Our saffron is PAREVE ~ Kosher certified!

The Consumer Guide to Purchasing Saffron | Vanilla Saffron Imports The Consumer Guide to Purchasing Saffron The Consumer Guide to Purchasing Saffron you want both quality and value in saffron Let’s face it, you want both quality and value in saffron. As a saffron lover you appreciate the totally unique and seductive flavor, aroma and color saffron lends to a wide range of dishes. You don’t want to pay an arm and a leg for saffron’s uniqueness. But saffron is sold in the U.S. in many different grades from several different countries at many different prices. What’s a consumer to do? Get educated! Vanilla, Saffron Imports wants you to know the truth about saffron. There are only three criteria you must look for every time you buy saffron: Saffron threads (Stigmas) are all red (no other color). Saffron threads must be dry and brittle to the touch. Saffron aroma is strong and fresh, never musty. Keep these three criteria in mind every time you buy saffron.

Study this drawings of the saffron crocus plant (Crocus Sativus L.), to learn more about what is and isn’t saffron. However, recently we have been seen adulterated saffron from various sources, so you must also be aware of the following: a) Long red threads: It means that the whole saffron thread has been tinted. b) A very uniform red color: Again, the threads could have been dyed. c) Streaks of yellow accross the thread: We’ve seen red threads with a streak of yellow or orange, then red again. This happens when saffron is tinted, but a thread is covered by another, so the dye doesn’t reach the thread below, leaving a red-yellow-red pattern. And finally, do not be fooled into thinking that saffron’s quality is tied to saffron’s price. In other words, saffron’s price is tied to how much saffron is harvested in a particular country and how many middlemen handle it before it reaches you. We sell only the saffron stigma.

We have sold what we believed was good quality saffron from other countries over the years but the Iranian Sargol is another category altogether. And as always, everything in the ounce, half ounce, five and two gram containers we sell is 100% pure affron and comes directly from the Afghanistani producers. There may be a little yellow or white on the threads,to show that it hasn’t been tinted, but it is a very short portion, because the threads (style) need to be cut to “breath out”; however there are no other plant parts mixed in with the red threads (stigma), of the saffron crocus plant. This is the only part of the saffron crocus, which produces the saffron, the red stigmas. The way saffron-grading works is that the lower grades have more style left attached to the stigma. (see pictures © below). At our low prices, you might wonder how we can claim to be selling the best saffron available in the U.S. The answer is simple. After 35 years in the saffron business, we have the experience to buy the best quality and we buy directly from the saffron co-operatives.

Small saffron production and a long chain of middlemen between the farmer and you are the main reasons for saffron’s high price. We pass the savings on to you because we want you to enjoy using saffron not just in cooking but in baking, as an iced or hot tea and in many desserts, including ice cream! We know that when it comes to saffron, you want quality and value, period. If you calculate saffron’s per-recipe cost you will see how affordable it is. Our Sargol saffron is pure, potent and aromatic and flavors a recipe to feed six for just thirty cents. For example, at $72.95 (price may vary) an ounce (28.35 grams), you are paying $2.57 per gram (24 servings) or 10 cents per serving. So with just one gram of Sargol saffron you can give aromatic flavor and gorgeous yellow color to either four recipes different recipes or one dish large enough for a big group. And you do not need to worry about buying an ounce of Sargol saffron because it has a shelf life of several years.

All you have to do is keep it sealed in the beautiful tin can it’s pack in and away from light. Finally, a note about the difference between Sargol saffron threads and powder. Both are excellent. Both are easy to use. It comes down to personal preference. For maximum flexibility, choose the threads. This way you can prepare dishes which show off the whole threads and you can easily crush the threads into powder for maximum color diffusion in dishes where this may be particularly important. For a more in-depth information about our Sargol saffron, read and study the pictures and descriptions below. © World Production: Buying pure saffron has everything to do with BREAKING DOWN MYTHS. This is why I want you to know the aproximate figures on world saffron production: Iran 225/275 mt., Greece 4/7 mt., Afghanistan 2 mt, Morocco, maybe 2 mt., Kashmir maybe 2, Spain 700 kilos; Italy 5 kilos. As you see, Spain is NOT the biggest producer. Iran is the biggest producer in the world in terms of volume and quality.

The truth is that the saffron “market” is in the hands of packers, not farmers. As a rule, packers buy all the saffron they are offered and then have to sell it quickly so that they can claim that it is from the most current crop year. So saffron comes into the market as a MIXTURE of different qualities from different countries. LOWEST price is the rule – QUALITY is of little concern to the packer. You can easily observe this when you open a sample of inferior saffron and notice the mixture of red, yellow and white material style left attached to the stigma or just yellow material added. You may also notice a musty smell and spongy texture due to excess moisture. You will only find stigma (threads) in our saffron. See pictures below ©. What is coloring strength? The general range of saffron coloring strength could be form 110-250+. Our saffron has a range of minimum of 230 to 280 degrees of color. The coloring strength should be clearly printed on the tin can according to ISO.

Our SARGOL saffron does not contain any other part of the saffron plant, except the pure red stigmas, which contain ALL of the spice’s aroma, flavor and natural color. SEE THE ILLUSTRATIONS BELOW ©. Coloring power is the only measuring tool that assures you of CONSISTENT saffron quality. To get this number, saffron’s principal chemical compound, CROCIN, is measured in a laboratory. The testing standards are written by the International Organization for Standardization (ISO). Saffron contains several chemical compounds. CROCIN is the one measured because it is a precursor to the other compounds, which together produce the three things your chefs are looking for: AROMA (safranal), FLAVOR (picrocrocin) AND COLOR (crocin). Pure, ALL RED saffron WILL MEASURE HIGHER on the coloring scale than saffron, which is mixed with other parts of the saffron plant. What exactly is Sargol Saffron? SARGOL SAFFRON is made up of the red stigmas which have been CUT and SEPARATED prior to drying.

Stigmas cut this way provide MAXIMUM flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. SARGOL SAFFRON is 100% pure saffron. The stigma is the only part of the saffron we sell to you. Sargol Stigmas range from 3/8″ to 1/2″ in length. Sargol saffron. In other countries it is referred to as coupe saffron (cut), or all red stigma. As you examine the image on the left, you see that the stigmas are attached to a slender white style, which, when dried, turns pale yellow. The Style of the saffron plant, has NO CULINARY VALUE, that means NO AROMA, FLAVOR or COLOR. If is left attached to the red stigmas, it adds 30% to 50% DEAD weight to the saffron, and you pay for it. Note it’s as long as 1 ¾ inches. When dry, it curls and you can hardly see it.

We had to put this information sticker on our containers in order to remind our Chefs to use 1/3 to ½ less saffron than any other saffron they use before. This is because we only use the STIGMA. When the stigmas remain attached to each other it is more difficult to achieve a low moisture content in the drying process. So even though the stigmas are slightly longer in (N-2 picture), their quality is not as high as when the stigmas are dried separately. In other words the “longer” the style the lower the quality of the saffron and the higher the “dead weight”. Categories 3 Pushali and 4 Pushali are exported out of Iran to packers for further “MIXING” and repacking. These are the categories, which come into the USA as “Mancha” after they have been mixed with saffron from “other countries”. The bulk of this saffron in the mix is from Iran. To avoid confusing you, we only sell N-1, SARGOL SHORT. Sargol short is Saffron in it’s purest form.

Moisture: Notice that usually two or three stigmas are joined with the style. When left attached to the style, they capture inside up to 12% more moisture during the curing/drying process. This, plus the 1½” of style left attached, make up the 30% to 50% added weight. (Waste, we mentioned earlier). Again, we only sell the stigma. Drying: This is the most important part of the saffron process. By cutting the stigmas apart prior to drying them, the “moisture” will evaporate out and no moisture remains inside the saffron stigma. When you leave the stigmas attached to each other, moisture is trapped inside the stigma. This shortens the shelf life and quality of the saffron. The drying process activates the chemical compounds, which release aroma, color and flavor. You can tell high moisture content in saffron by the soft or spongy texture to the touch. Moist saffron will develop a musty smell instead of saffron’s distinct clean aroma. Our Sargol saffron’s moisture is as low as 2% and its aroma is pleasantly memorable and distinct.

Sargol *stigmas dried this way are brittle to the touch. You can crush them into powder between your fingers or with just a little pressure between two metal spoons. Saffron Tea: The secret to getting your money’s worth with saffron is to buy OUR* Sargol saffron and then make a tea out of it before you add it to a recipe. Yes, a tea, sometimes referred to as an infusion or “steeping” saffron. This is exactly the same principle you use in making any tea – the longer the saffron steeps, the stronger its flavor, aroma and color. Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or milk or in room temperature white wine, vodka, rosewater, orange blossom water, white vinegar or citrus juice. In other words, saffron’s chemicals respond positively to hot liquid or room temperature alcohol and acids (citrus). The amount of liquid is not important, use whatever is called for in your recipe or add just a teaspoon or two of hot water to a recipe, which will not harm it.

Then put the threads or powdered saffron in the liquid and leave it for a minimum of 20 minutes before you add this “tea” to the recipe. Do not remove the saffron threads from the liquid. They continue to release aroma, flavor and color for up to 24 hours, which is why saffroned dishes and breads always taste even stronger as leftovers. With more flavor, aroma and color release than you would otherwise have, steeping saffron is the most economical way to use this spice. Once you get comfortable cooking and baking with saffron, you will find the longer you steep your saffron, the less you will need per recipe. *Please note that we say OUR Sargol, which we consider different to all others, since ISO-3632 requires minimum 190 units of color for Category–1 saffron. Ours has 230/280 units of color, surpassing by 40 points ISO minimum requirements. A special note about toasting OUR Sargol saffron: do not do it!

It is unnecessary to dry OUR Sargol saffron any further because it has already been processed to exactly the right dryness for either steeping or crushing into powder. The only reason you might read elsewhere that saffron threads should be further dried prior to use is that lower grade saffron may contain too much moisture for good release of its aroma, color and flavor. Since Sargol saffron contains no excess moisture we do not want you to take a chance of spoiling it by scorching it over a flame, on top of the stove or in an oven. Vanilla, Saffron Imports 585 Potrero Ave, San Francisco, CA 94110 415-648-8990 © 2015 Vanilla Saffron Imports. All rights reserved

Question: Which country is the largest producer of saffron?
Answer: Iran