Saffron is a precious spice that has been used for thousands of years in different cultures and cuisines. It is derived from the stigmas of the saffron crocus flower, which blooms only for a few weeks in autumn. In this video, I will unveil the secrets of saffron, from its origin and history, to how to grow it in your garden, to its uses, varieties, health benefits and more. You will learn how to identify, harvest, store and cook with saffron, as well as some tips and tricks to make the most of this golden spice. Whether you are a beginner or an expert, this video will give you a comprehensive guide to saffron that you don’t want to miss. Subscribe to my channel Spectrum of Wisdom for more videos like this. Thank you for watching!
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In the world of spices there’s one that stands alone in its Elegance flavor and history welcome back to Spectrum of wisdom your gateway to the fascinating world of knowledge and Discovery today we embark on a journey through the heart of saffron often called the Red Gold we’ll uncover the secrets of its Origins
Learn how to nurture this precious Spice in your very own garden and explore the rich tapestry of culture and Cuisine that saffron weaves but before we delve into the saffron soak tales and recipes let’s begin at the very beginning where this Exquisite spice comes to life join
Us as we explore the saffron’s journey from the gentle Petals of its flower to the grandee of your culinary Creations saffron is not just a spice it’s a legacy a tradition and a treasure Trove of wisdom so fasten your seat belts dear viewers as we embark on a
Journey through the spectrum of wisdom if you’re ready to learn more about this amazing spice stay tuned and don’t forget to subscribe to our channel for more videos like this let’s get started saffron is a precious spice that comes from the delicate flow of crocus sativus also known as the saffron crocus the
Radiant Crimson stigma and styles called threads carefully harvested and dried to be used mainly as a seasoning and coloring agent in food the origin of saffron is shrouded in mystery but some scholars believe that it originated in Iran others suggest that Greece or Mesopotamia may have been the birthplace
Of this plant saffron crocus gradually spread throughout much of Eur Asia and was later introduced to parts of North Africa North America and Oceania saffron’s flavor and fragrance are unique and complex resulting from the phytochemicals picrin and saffrony it also contains a carotenoid pigment croin which gives a rich golden yellow
Hue to dishes and textiles saffron has a long and illustrious history dating back back to a 7th Century BC Assyrian Botanical Treatise and it has been traded and used for thousands of years in the 21st century Iran produces some 90% of the world total for saffron saffron is the
Most expensive spice in the world by weight reaching up to $5,000 per kilogram or higher the etymology of the English word saffron is indeed fascinating it’s believed to have evolved from the 12th century old French term saffran which itself is derived from the Latin word srum the trail doesn’t stop there as
Srum is thought to come from the Arabic word Zan this Arabic term is believed to have its roots in the Persian word zaban which translates to Gold strung this could be a reference to the golden stams of the saffron flower or the golden hue it imparts when used as a flavoring
Agent the Journey of this word through different languages and cultures is a testament to saffron’s Global appeal and historical significance the noble saffron crocus crocus sativus is a rare and exquisite Autumn blooming plant that has no wild kin it is likely a descendant of the Eastern Mediterranean Autumn blooming crocus
Cart tranas also called wild saffron native to cre or Central Asia C toasy and C pesi may be its ancestors as well it is a unique and delicate clone that spreads slowly across EUR Asia by human hands it is a sterile triploid that has three sets of chromosomes each with eight bodies totaling
24 without seeds the purple flowers of SE sativas depend on human care clusters of corns underground organs that store starch must be dug up divided and replanted a corn lives for one season producing up to 10 cormlets that can grow into new plants the next season the compact corns are small brown spheres
That can be as big as 5 cm in diameter have a flat base and are covered in a dense layer of parallel fibers this coat is called the corm tunic corns also have vertical fibers thin and net-like that grow up to 5 cm above the plant’s neck
The plant grows 5 to 11 white leaves that do not photosynthesize known as cails these membran likee structures protect 5 to 11 true leaves as they bud and develop on the crocus flower the true leaves are thin straight and blade likee green leaves which are 1 to 3 mm
In diameter which either open after the flowers have bloomed hyanis or at the same time as their blossoming synus some believe that se sativus cails appear before blooming when the plant is watered early in the growing season its flower bearing structures or floral axes have broles or specialized leaves that
Grow from the flower stems these are called pedicels after resting in Spring the plant sends up its true leaves each up to 40 cm in length only in October after most other flower ing plants have released their seeds do its Splendid flowers appear they range from a light
Pastel shade of lilac to a darker and more striped mauve the flowers have a sweet honey-like fragrance when they bloom the plants are 20 to 30 cm in height and bear up to four flowers a three-prong style 25 to 30 mm in length emerges from each flow
Each prong ends with a bright crimson stigma which are the end of a carpel the precious saffron crocus crocus ativus is a mysterious and elegant Autumn blooming plant that has no wild relatives it is likely a descendant of the Eastern Mediterranean Autumn blooming crocus cartas also called wild saffron native
To cre or Central Asia C toasy and C pcii may be its ancestors as well it is a unique and delicate clone that spreads slowly across your Asia by human hands it is a sterile triploid that has three sets of chromosomes each with eight bodies totaling 24 four without seeds
The purple flowers of SE sativus depend on human care clusters of corns underground organs that store starch must be dug up divided and replanted a corn lives for one season producing up to 10 cormlets that can grow into new plants the next season the compact corns are small brown spheres
That can be as big as 5 cm in diameter have a flat base and are covered in a dense layer of parallel fibers this coat is called the corm tunic corns also have vertical fibers thin and net-like that grow up to 5 cm above the plant’s neck the esteemed saffron a treasure among
Spices holds its high value in the world markets due to the labor intensive methods of harvesting it requires the meticulous handpicking of approximately 440,000 saffron stigmas to yield a single kilogram which translates to around 150,000 crocus flowers per kilogram a staggering 40 hours of dedicated labor are invested to ga gather 150,000
Flowers each freshly plucked crocus flour generously offers an average of 30 mg of fresh saffron or 7 mg when dried it takes the yield of roughly 150 flowers to produce one g of dry saffron threads to produce a mere 12g of dried saffron one needs the Bounty of 450 G of
Flowers the yield of dried Spice from fresh saffron is a humble 13g kgam saffron is a precious spice that comes from the delicate purple flowers of the crocus plant depending on your climate this may be around October or November saffron crocus blooms in the fall over
The course of 3 weeks which is when the saffron crocus harvesting commences you can grow your own saffron in your garden or pot by following these simple steps by fresh crocus corns these are the bulblike parts of the plant that produce the flowers you should get them just before planting preferably from a
Reputable Nursery choose a Sunny Spot with good drainage saffron loves sunlight and hates soy soil pick a place that gets plenty of Sun and has well- drained soil enrich the soil with Organic Matter loosen the soil and mix in some compost Pete or shredded leaves this will improve the fertility and
Drainage of the soil plant them before the frost the best time to plant saffron is in the fall about 6 to 8 weeks before the first deep Frost of the season this will give them enough time to establish roots and get ready for Blooming instead of planting them in rows group them in
Clusters of 10 to 12 corns this will make them look more natural and beautiful space them about 3 in apart from each other if you want to grow saffrin in a pot follow these simple steps use a container with drainage holes saffron can also grow in
Pots but you need to make sure they have holes at the bottom to let excess water drain out fill the container with top soil use a about 5 in of good quality top soil for your pot place the pot in a sunny location saffron needs at least 5
Hours of direct sunlight every day so put your pot where it can get enough sunde plant the corns 2 in deep and 2 in apart bury the corns slightly deeper than you would in the ground and keep some space between them water the pot regularly but not too much keep the soil
Moist but not wet as overwatering can cause rotting remember each crocus flour only produces a tiny amount of saffron each year which is why it is the most expensive spice in the world but growing your own saffron can be a rewarding and enjoyable experience happy gardening saffron is a
Precious spice that Delights the senses with its Exquisite fragrance flavor and color it is composed of various volatile and non-volatile compounds that give it its unique characteristics among them are saffron the main source of saffron Aroma croin the pigment that imparts a golden yellow Hue and picrocrocin the bitter substance
That enhances saffron’s taste these compounds are derived from the crocus flour which produces three Crimson stigmas that are carefully harvested and dried to make saffron threads saffron is rich in carotenoids especially catin which is more easily absorbed than other carotenoids due to its water solubility saffron also contains other
Beneficial phytochemicals such as seanin lipine and various Alpha and carotenes saffron is AIC at and sensitive spice that requires proper storage and handling to preserve its quality it is prone to degradation by light heat oxygen and pH changes therefore it should be kept in airtight containers away from direct sunlight and extreme temperatures
Saffron does not spoil but it loses its flavor within 6 months if not stored properly freezer storage can extend its shelf life for up to 2 years saffron is not only a culinary delight but also a potential potential health benefit it has been used for centuries in traditional medicine for various
Ailments such as wounds coughs colic skabes depression and cardiovascular diseases it has also been shown to have antioxidant anti-inflammatory anti-cancer anti-depressant and aphrodisiac properties in some studies however more research is needed to confirm its efficacy and safety in humans saffron should be consumed in moderation as high doses can cause
Adverse effects such such as nausea vomiting diarrhea bleeding and allergic reactions saffron is a royal spice that has been revered by many cultures throughout history it has been used as a dye a perfume a medicine and a symbol of wealth and power it has inspired Legends myths art literature and Wars it has
Influenced the Cuisines of Persia India Europe and the Arab world it is a spice that deserves respect and appreciation for its beauty and value saffron the golden spice is not created equal its strength and quality vary greatly influenced by factors such as the amount of style picked with the red
Stigma and the age of the saffron itself more style means less strength gram for gam as the color and flavor are concentrated in the red stigmas saffron from different regions like Iran Spain and Kashmir is classified into various grades based on the relative amounts of red stigma and yellow Styles it
Contains each region has its own grading system for instance Uranian saffron grades include sarle the strongest grade bushel lower strength Bunch saffron lower strength and conch lowest strength Spanish saffron grades are coupe the strongest grade mcha lower strength and further decreasing strength grades like Rio standard and Sierra saffron the
Quality of saffrin is also determined by laboratory measurement of croin responsible for saffron’s color picrin taste and saffel fragrance or Aroma content under the international standard ISO 3632 however often there is no clear grading information on the product packaging making it difficult for customers to make informed choices When
Comparing prices and buying saffron under ISO 3632 determination of non- stigma content floral waste content and other extraneous matter such as inorganic material Ash are also key grading standards are set by the International Organization for standardization a Federation of national standards bodies ISO 3632 deals exclusively with saffron and establishes
Three categories three poorest quality 2 and I finest quality in essence saffron is a spice of many facets its quality and strength are as diverse as the regions it comes from each strand tells a story of its Journey from the crocus flower to your kitchen it’s not just a
Spice it’s a test to the rich tapestry of cultures and traditions that value this golden treasure saffron the Regal spice is not just a culinary delight but a Marvel of nature whose quality and strength are meticulously measured and graded the measurement is done through spectrophotometry reports at certified Testing Laboratories
Worldwide the higher the absorbance the greater the levels of croin picrin and saffel which translates to a greater coloring potential and strength per gram this absorbance reading of croin is known as the coloring strength of saffron saffron’s coloring strength can range from less than 80 for category 4
Saffron to 200 or more for category I the world’s finest saffron samples which are the most red maroon tips of stigmas picked from the finest flowers can have coloring strengths exceeding 250 this makes such saffron over three times more powerful than category 4 saffron the market prices for different
Types of saffron directly follow these ISO categories however not everyone relies solely on these lab test numbers some connoisseur prefer a more holistic method of sampling batches of threads for Taste Aroma pliability and other traits in a fashion akin to that practiced by experienced wine tasters yet the iso 3632 grade and
Coloring strength information allow consumers to make instant comparisons between different saffron Brands without needing to purchase and Sample the saffron in essence saffron is a spice that demands respect and appreciation for its complexity and diversity it’s not just about the price per gram it’s about understanding its quality strength and coloring potential
It’s about savoring its taste Aroma and color in your dishes it’s about experiencing the magic of this golden spice saffron the Royal spice is as diverse as the regions it comes from each saffron crocus cultiva gives rise to thread types that are often regionally distributed and distinct in their characteristics
Spanish varieties including Spanish Superior and cream are known for their mellow color flavor and Aroma they are graded by government imposed standards making them a reliable choice for those who prefer a gentler saffron experience Italian varieties are slightly more potent than their Spanish counterparts among them the aquala
Saffron or saffrano Aqua stands out for its high saphal and croin content distinctive thread shape unusually pungent Ara an intense color grown exclusively in the Nai Valley of Italy’s abuso region this saffron is a testament to the rich Heritage and meticulous cultivation practices of the region the
Mongra or lcha saffron of Kashmir is among the most sought-after varieties its dark maroon purple Hue sets it apart from other types of saffron making it one of the world’s darkest however obtaining this variety can be challenging due to repeated droughts blights and crop failures in Kashmir comb bined with an Indian export
Ban there are also various Boutique crops available from New Zealand France Switzerland England the United States and other countries these offer a unique tasting experience for those who wish to explore the diverse world of saffron in essence saffron is not just a spice it’s a journey through different cultures and
Traditions each variety tells a story of its origin offering a unique sensory experience that goes beyond its culinary use saffron the golden thread of flavor paints a vibrant belt from Spain in the west to India in the East this spice belt is home to the world’s major saffron producers each contributing
Their unique varieties to the global saffron tapestry Iran sits at the heart of this belt contributing an impressive 45% of Global Production this equates to a staggering 430 tons of the total 450 tons of saffron produced worldwide in 2019 and this figure is expected to reach reach 500 tons in
2020 Iran’s dominance in Saffron production is a testament of its Rich cultivation traditions and favorable growing conditions Spain and Afghanistan follow as secondary producers each adding their unique saffron varieties to the global market the United Arab Emirates Greece India and Morocco also contribute significantly showcasing the diversity of saffren
Cultivation India despite producing only 22 tons annually holds the second rank in Saffron production other notable contributors include Greece with 7.2 tons Afghanistan with 6 tons Morocco with 2.6 tons Spain with 2.3 tons Italy and China each with 1 ton and aaban with 0.23 ton in essence each strand of
Saffron carries with it a story of its origin a tale of the land it comes from and the people who cultivated it’s a spice that connects cultures and Cuisines across continents saffron has 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 saffron often referred to as the sunshine spice is not only a culinary delight but also packed with numerous health benefits saffron is rich in plant compounds that act as antioxidants such as croin catin
Saffola help protect your cells against oxidative stress saffron may help brighten your mood Studies have found that saffron supplements were significantly more effective than placebos at treating symptoms of mild to moderate depression saffron May improve memory and learning ability it has been used for centuries to enhance libido
Boost mood and improve memory the antioxidants in Saffron may help fight against oxidative stress and free radicals in the body which play a role in the development of many health conditions including cancer saffron has been linked to improved heart disease risk and blood sugar levels some studies suggest that saffron May improve
Eyesight and memory compounds in Saffron May reduce appetite and Aid weight loss saffron often referred to as the golden spice is celebrated for its unique Aroma reminiscent of metallic honey with grassy or haylike notes its taste too is distinctive a delightful blend of haike and sweet flavors but saffron’s charm
Doesn’t stop at its Aroma and taste it also imparts a luminous yellow orange Hue to dishes making it A Feast for the eyes as well as the pallet saffron’s versatility is reflected in its widespread use in Cuisines around the world from the jwed rice and koresh of
Iran the millanes Roto of Italy the pyer of Spain the bues of France to the birani of South Asia saffron adds a touch of luxury to every dish it Graces it even Finds Its way into confe I Aries and Liquors adding a hint of its exotic flavor one of the most esteemed
Uses for saffron is in the preparation of the golden ham a precious dry Cur hamade with saffron from San gimignano this dish is a testament to saffron’s esteemed status in culinary Traditions while saffron is irreplaceable in its Aroma flavor and color there are spices like safflower anato and turmeric that are often used
As substitutes however they can only mimic saffron’s color but not its unique flavor and Aroma in essence saffron is not just a spice it’s an experience it’s a journey through different cultures and Cuisines it’s a celebration of taste Aroma and color ingesting less than 1.5g of saffron is not toxic for humans but
Doses greater than 5G can become increasingly toxic mild toxicity includes dizziness nausea vomiting and diarrhea whereas at higher doses there can be reduced platelet count and spontaneous bleeding in essence saffron is a spice that demands respect both in the way it’s used and the way it’s stored enjoy
It responsibly and Savor the unique experience it brings to your dishes saffron the Regal spice carries with it a rich tapestry of history and culture its origin is a subject of much debate with theories suggesting it could have originated in Iran Greece or Mesopotamia It is believed that saffron
Was domesticated in or near Greece during the Bronze Age and is possibly a triploid form of crocus cartri tanus also known as wild saffron saffron’s Journey Through Time and across continents is a fascinating tale from its detailed mention in a 7th Century BC Assyrian Botanical reference to its use
In remedies and magical Potions by the Sumerians to its esteemed status in the Persian Empire saffron has left its golden imprint on various civilizations The Spice made its way to South Asia through various routs with theories suggesting it arrived anywhere between 2500 and 900 years ago it was
Highly valued for its coloring and medicinal properties and even today Buddhist monks wear saffron colored robes as a symbol of their vows saffron’s journey to China is also steeped in history some believe it came with Mongol Invaders from Persia While others point to its mention in ancient Chinese medical texts regardless of its
Root saffron found its place in Chinese culture as well in essence each strand of saffron is a thread in the rich tapestry of human history it’s a spice that has colored our food our rituals and our lives with its golden hue we are honored to share with you some of the
Ancient and glorious history of saffron the most precious Spice in the world saffron has been revered for its Exquisite color flavor and Aroma since the dawn of civilization it has also been valued for its medicinal and spiritual properties as well as its role in art and culture
Saffron was first depicted by the manans who ruled the aan sea in the second millennium BC they painted saffron on their palace walls suggesting that they used it as a healing agent the Greeks also cherished saffron and told stories of adventurous Sailors who traveled to cicia to seek this golden treasure one
Legend tells of crocus and smilax a pair of lovers who were transformed into the first saffron crocus saffron was widely used by the Egyptians the gazans the rodians and the Greek cortis for their perfumes cosmetics offerings and treatments in the late period of ancient Egypt Cleopatra bathed in Saffron
Infused water to enhance her pleasure and Beauty Egyptian healers also prescribed saffron for various digestive disorders saffron was also a prized die in the Levant where cities like sidon and Ty produce Splendid textiles with saffron Hues the Roman physician celsus recommended saffron for wounds coughs cxs scab bees and as an antidote for
Poison saffron was also a key ingredient in some Roman Delicacies such as Jessel and kandum the Romans loved saffron so much that they brought it with them to Gaul where it flourished until the fall of their empire after that saffron cultivation declined in Europe it was
Only revived by the Moors in the 8th Century ad or by the aonan popes in the 14th century ad the Islamic civilization also helped spread saffron to Spain and Italy the 14th century black death increased the demand for saffron based medicines and Europe imported large quantities of saffron from roads and
Other Mediterranean lands a conflict over a stolen shipment of saffron led to the saffron War which lasted for 14 weeks the fear of saffron piracy encouraged saffron cultivation in barel which became a prosperous City saffron also reached neurenberg where strict laws were enforced to prevent adulteration and fraud meanwhile saffron
Continued to grow in southern France Italy and Spain the town of Saffron Walden in Essex became a major Center of saffron growing and trading in the 16th and 17th centuries saffron cultivation was later abandoned there but it was reintroduced around 2013 along with other parts of the UK chesher saffron
Was also brought to the Americas by immigrants from the schwank Felder Church who had grown it extensively in Europe by 1730 the Pennsylvania Dutch cultivated saffron throughout Eastern Pennsylvania they traded it with the Spanish colonies in the Caribbean where saffron was as valuable as gold the trade collapsed after the war of 1812
But the Pennsylvania Dutch continued to grow saffron for local use American saffron cultivation still survives today mainly in Lancaster County Pennsylvania that’s a wrap on our Deep dive into the world of saffron we’ve journeyed from its Origins to its Rich history explored how to cultivate it in
Our own Gardens and discovered the many varieties it comes comes in we’ve also delved into its Myriad uses and the numerous health benefits it offers thank you for joining us on this enlightening Journey on the spectrum of wisdom Channel if you found this video helpful don’t forget to hit the like button and
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