Answers from trusted physicians on where does saffron come from. The Saffron Crocus (Crocus sativus) is a surprisingly easy-to-grow flower that adds a splash of color in the fall, when this plant blooms. Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15 cm (3–6 in) deep; its roots, stems, and leaves can develop between October and February. C. sativus is possibly a triploid form of Crocus cartwrightianus. [110] Meanwhile, cultivation continued in southern France, Italy, and Spain. That and it also has a stronger and more vibrant color. Saffron has long been the world's most costly spice by weight. [9][10][11] Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. [115] American saffron cultivation survives into modern times, mainly in Lancaster County, Pennsylvania.[55]. [45] Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Traditionally credited to the legendary Yan Emperor and the deity Shennong, it discusses 252 plant-based medical treatments for various disorders. [23][26] Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500 mm (39–59 in); saffron-growing regions in Greece (500 mm or 20 in annually) and Spain (400 mm or 16 in) are far drier than the main cultivating Iranian regions. [73][74] Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. In the 21st century, Iran produces some 90% of the world total for saffron. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes. Mother corms planted deeper yield higher-quality saffron, though form fewer flower buds and daughter corms. Q. [14] Documentation of saffron's use over the span of 3,500 years has been uncovered. Sargol and coupé saffron would typically fall into ISO 3632 category I. Pushal and Mancha would probably be assigned to category II. Some doubts remain on the origin of saffron,[5] but it is believed that saffron originated in Iran. It is valued for its uniform yellow colour. More importantly, it is the easiest way for you, as a consumer, to be sure you are buying good saffron. [82] Ancient perfumers in Egypt, physicians in Gaza, townspeople in Rhodes,[97] and the Greek hetaerae courtesans used saffron in their scented waters, perfumes and potpourris, mascaras and ointments, divine offerings, and medical treatments. "[90], The Minoans portrayed saffron in their palace frescoes by 1600–1500 BC; they hint at its possible use as a therapeutic drug. Each flower bears three stigmas. Saffron is believed to be native to the Mediterranean, Asia Minor, and Iran, although Spain, France, and Italy are also now primary cultivators of the spice. Strength is related to several factors including the amount of style picked along with the red stigma. [37][38] Saffron also contains nonvolatile phytochemicals,[39] including carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. Alexander's troops imitated the practice from the Persians and brought saffron-bathing to Greece. Spanish colonies in the Caribbean bought large amounts of this new American saffron, and high demand ensured that saffron's list price on the Philadelphia commodities exchange was equal to gold. It is native to Southwest Asia. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. Favorite tea in the Northern Hemisphere ) invaders from Persia name 8,8-diapo-8,8-carotenoic acid [ 110 Meanwhile... 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