"picrocrocin, and safranal content. Another is the ""Mongra"" or ""Lacha"" saffron of Kashmir (""Crocus sativus"" 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognisable by its dark maroon-purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect. Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, were produced worldwide."
"Trade and use of saffron Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia and was first cultivated in what is now"
"kg a month. Books Journal articles Miscellaneous Saffron (trade) In the context of trade, saffron is one of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece. ""Saffron,"
"Saffron (trade) In the context of trade, saffron is one of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece. ""Saffron, for example, was once less regarded than"
"(""Carthamus tinctorius"", which is often sold as ""Portuguese saffron"" or ""açafrão""), annatto, and turmeric (""Curcuma longa""). Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Dried saffron is composed of 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness in content of B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese"
"1st century CE. Many spices originated from particular regions in the classical world, however they made their way invariably from one region to another across the ancient world through trade. The main reason saffron is considered one of the most expensive spices in the world is due to the cultivation process coupled with the amount of produced saffron per Crocus ""(Crocus sativus)"" cultivated""."" The process of cultivating saffron is so laborious a process because only three red stigma (saffron) are produced from one crocus flower. It takes about 4,000 stigma to produce one ounce of saffron. Coriander is an annual"
"to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron. A degree of uncertainty surrounds the origin of the English word ""saffron"". It might stem from the 12th-century Old French term ""safran"","
"Cassine peragua Cassine peragua, also known as Cape saffron, bastard saffron and forest spoonwood, is a medium-sized tree with fragrant flowers, decorative fruits and a saffron-coloured trunk. It is indigenous to the Afro-montane forests of South Africa. Cape saffron is an evergreen tree which is usually around 2 to 5 meters in height, but can sometimes grow to 15 meters in the right conditions. The tough, round, leathery leaves are usually dark green, but can be copper, orange or scarlet coloured depending on growth. The bunches of small, bisexual flowers have a strong, but pleasant fragrance, and the fruits are"
"Natural sources of safranal include: Safranal Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (""Crocus sativus""). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin. Safranal is an effective anticonvulsant in animal models, shown to act as an agonist at GABA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. It has also been shown to have antidepressant properties in animals"
"more than 3,500 years and spans different cultures, continents, and civilizations, see history of saffron. ""Crocus sativus"" is currently known to grow in the Mediterranean, East Asia, and Irano-Turanian Region. Saffron may be the triploid form of a species found in Eastern Greece, ""Crocus cartwrightianus""; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, is not supported by botanical research. Other sources suggest some genetic input from ""Crocus pallasii"". ""Crocus sativus"" has a corm, which holds leaves, bracts, bracteole, and the flowering stalk. These are protected by the corm underground. ""C. sativus"" generally"
"safflower (""Carthamus tinctorius"") or turmeric (""Curcuma longa"") in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. Chartreuse, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. The savvy often crumble and pre-soak saffron threads for several minutes prior to adding them to their dishes. They may toss threads into water or sherry and leave them to soak for approximately ten minutes. This process extracts the threads' colour and flavour into"
"species typically have red to orange, trumpet-like flowers that secrete large amounts of nectar. Other species are adapted to pollination by butterflies and moths, carrion flies and long-proboscid flies, and even monkey-beetles. Up to 80 genera have been recognised in the family, with a total of around 1500 species, worldwide. The Afrotropic ecozone, and in particular South Africa, have the greatest diversity of genera. The spice saffron comes from the stigma of the saffron crocus, ""Crocus sativus"". Iridaceae Iridaceae is a family of plants in order Asparagales, taking its name from the irises, meaning rainbow, referring to its many colours."
"(preferably) sealed in airtight containers. One freshly picked flower yields an average of fresh saffron or dried; roughly 150 flowers yield of dry saffron threads; to produce of dried saffron, of flowers are needed; yields of dried saffron. To glean of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers. Forty hours of labour are needed to pick 150,000 flowers. Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components, many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily"
"MLA from Pampore constituency winning consecutive 3rd time in assembly elections held in Nov-Dec 2014. http://www.kashmirlife.net/pampore-32-issue21-vol06-62850/ Pampore Pampore or Pampur is a historic town situated on the eastern side of river Jehlum on Srinagar-Jammu National Highway in Jammu and Kashmir. It is worldwide famous for its Saffron, so known as ""Saffron Town of Kashmir"". Pampore is one of the few places in the world where saffron , the world's most expensive spice, grows.The area is about 11 km from Srinagar city centre Lal Chowk. The postal code of area is 192121. Areas Of Pampore are usually named as ""Bal"" as"
"added to the oil. Finally, after 2 [hours], the mixture was filtered into a glass bottle coated with honey.""The spice Saffron has been considered one the most expensive spices in the course of human history, one of its many primary uses come from the oil extracted from the plant which is a necessary ingredient in many perfumes. Spices have been used for their medicinal qualities as far back as traceable history and even now with current archaeological discoveries, pre-history. There are many specific groups under which certain spices fall. Spices offer a variety of qualities, the medicinal quality of spices"
"global safrole supply (about 2000 metric tons per year) is used to manufacture pesticides, fragrances, and other chemicals. Sustainable harvesting of safrole is possible from leaves and stems of certain plants. Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown"
"Safflower Safflower (""Carthamus tinctorius"") is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments. Safflower is one of humanity's oldest crops. Chemical analysis of ancient Egyptian textiles dated to the Twelfth Dynasty identified dyes made from safflower, and"
"to saffron as having a Kashmiri provenance. According to Chinese herbalist Wan Zhen, ""[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha."" Wan also reflected on how it was used in his time: ""The flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine."" The Minoans portrayed saffron in their palace frescoes by 1600–1500 BC; they hint at its possible use as a therapeutic drug. Ancient Greek legends told of sea voyages to Cilicia,"
"bell peppers), corn, saffron, wolfberries, and many other plants their characteristic color. Spirulina is also a rich source and can serve as a dietary supplement. Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron. Foods containing the highest amounts of lutein and zeaxanthin are dark green leaf vegetables, such as kale, spinach, turnip greens, collard greens, romaine lettuce, watercress, Swiss chard and mustard greens. An acceptable daily intake level for zeaxanthin was proposed as 0.75 mg/kg of body weight/day, or 53 mg/day for a 70 kg adult. In humans, an intake"
"is लघुनामन् = ""laghunAman"", a word which still carries the phonetic sound of """"qinnamon."""" Eight species of saffron are known to grow in Israel, some of which are protected by law. The dried stamens, used commercially to produce one of the most expensive food spices in the world, was formerly used as one of the ingredients in the Holy Incense. If mixed with the styles, the spice is called ""female saffron,"" and is of less value. Scholars are divided as to its true identification. The Indian Orris (""Saussurea lappa""), or Costus, is a fragrant root of an herb of the"
"Italy and US. The northeastern Khorasan Razavi province exported 57 tons of saffron worth $156.5 million to 41 countries in 2010. The high production cost comes from the exhaustive process of extracting the stamens from the flower and the amount of flowers necessary to produce small amounts of spice but the process is in the process of being automated now. Iran is the largest producer of Saffron with 93.7% of the world's total production. Tea: Tea production rose to 190,000 tons in 2007 from 130,000 tons in 2004. 75,000 tons of tea is smuggled into Iran each year (2008). Horticulture:"
"France, Israel, Mexico, New Zealand, Turkey (especially Safranbolu), California, and Central Africa. The high cost of saffron is due to the difficulty of manually extracting large numbers of minute stigmas, which are the only part of the crocus with the desired aroma and flavour. An exorbitant number of flowers need to be processed in order to yield marketable amounts of saffron. Obtaining of dry saffron requires the harvesting of some 50,000 flowers, the equivalent of an association football pitch's area of cultivation, or roughly . By another estimate some 75,000 flowers are needed to produce one pound of dry saffron."
"Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown camphor oil, and is found in small amounts in a wide variety of plants, where it functions as a natural pesticide. Ocotea cymbarum oil made from ""Ocotea pretiosa"", a plant growing"
"Safranal Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (""Crocus sativus""). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin. Safranal is an effective anticonvulsant in animal models, shown to act as an agonist at GABA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. It has also been shown to have antidepressant properties in animals and pilot studies in humans."
"in Brazil, and sassafras oil made from ""Sassafras albidum"", a tree growing in eastern North America, are the main natural sources for safrole. It has a characteristic ""sweet-shop"" aroma. It is a precursor in the synthesis of the insecticide synergist piperonyl butoxide, the fragrance piperonal via isosafrole, and the empathogenic/entactogenic drug MDMA. Safrole (4-allyl-1,2-methylenedioxybenzene or shikimol) is a phenylpropene. It is a colourless or slightly yellow oily liquid which is typically extracted from the root-bark or the fruit of Sassafras albidum (native to eastern North America) in the form of sassafras oil, or from Ocotea odorifera, a Brazilian species. It"
"genus is derived from the Greek κρόκος (""krokos""). This, in turn, is probably a loan word from a Semitic language, related to Hebrew כרכום ""karkōm"", Aramaic ܟܟܘܪܟܟܡܡܐ ""kurkama"", and Arabic ""kurkum"", which mean ""saffron"" (""Crocus sativus""), ""saffron yellow"" or turmeric (see ""Curcuma""). The word ultimately traces back to the Sanskrit ""kunkumam"" () for ""saffron"". The English name is a learned 16th-century adoption from the Latin, but Old English already had ""croh"" ""saffron"". Cultivation and harvesting of Crocus sativus for saffron was first documented in the Mediterranean, notably on the island of Crete. Frescos showing them are found at the Knossos"
"numerous bright red flowers, which are radially symmetric with inferior ovaries. The iris family contains about 70 genera and over 1,600 species with a worldwide distribution. Members of the family are usually perennial herbs with sword-shaped unifacial leaves; the inflorescence is a spike or panicle of solitary flowers, or forms a monochasial cyme or rhipidium (meaning that the successive stems of the flowers follow a zig-zag path in the same plane); and the flower has only three stamens, each opposite to an outer tepal. Saffron is obtained from the dried styles of ""Crocus sativus"" L., a member of the iris"
"seeks to maintain the high quality of saffron and to protect it from fraud and impurities which would devalue the genuine product. In the second half of the program we discover that Vanilla is a Mexican spice. The Pollination is performed by the Melipona bee that is native to Mexico and we find that it was not possible to grow vanilla elsewhere in the world until a slave boy discovered how to self-pollinate the plants. Once artificial pollination was discovered the price collapsed and the vanilla trade in Mexico is now greatly reduced compared to what it used to be."
"Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called ""zarda"" is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and"
"foods, saffron stigmas were also soaked in water to yield a golden-yellow solution that was used as a fabric dye. Some historians believe that saffron first came to China with Mongol invaders by way of Persia. Saffron is mentioned in the ancient Chinese medical text ""Shennong Ben Cao Jing"", believed to be from the 3rd century AD (but attributed to mythological emperor Shennong). Yet the Chinese were referring to saffron as having a Kashmiri provenance. The Chinese medical expert Wan Zhen wrote that ""[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the"
"and Kashmir in India, and as a boutique crop in New Zealand, the United Kingdom, France, Switzerland and other countries. In the United States, it has been cultivated by the Pennsylvania Dutch community since the early 18th century. Because of the high price of saffron, other similar dyes and spices are often sold under the name saffron; for instance, what is called ""Indian saffron"" is often really turmeric. The most common yellow food coloring in use today is called Tartrazine. It is a synthetic lemon yellow azo dye. It is also known as E number E102, C.I. 19140, FD&C yellow"
"stigmas. The resulting saffron crocus was documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal, and it has since been traded and used over the course of four millennia and has been used as treatment for some ninety disorders. The ""C. sativus"" clone was slowly propagated throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania. Global production on a by-mass basis is now dominated by Iran, which accounts for some 90% of the annual harvest. It immediately stems from the Latin word """" via the 12th-century Old French term ""safran"". The French was"
"is present as 28% of the Daily Value, while other micronutrients have negligible content (table). One limited meta-analysis concluded that saffron supplementation improved symptoms in people with major depressive disorders. Another review of preliminary human research indicated that it may have effects on mild to moderate depression. The documented history of saffron cultivation spans more than three millennia. The wild precursor of domesticated saffron crocus is probably ""Crocus cartwrightianus"". If ""C. sativus"" is a mutant form of ""C. cartwrightianus"", then it may have emerged by human cultivators selectively breeding specimens for unusually long stigmas in late Bronze Age Crete. It"