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Saffron
Saffron is a prized spice harvested from the blooms of the saffron crocus, a plant cherished for its unique flavor and vibrant color. The saffron flower has a vibrant dark red color and the stigma of the style, called saffron scales.
Saffron is harvested and dried to make a spice that is mainly used for flavoring and coloring food. Saffron has held its position as the priciest spice across the globe when measured by weight for quite some time.
However, there is some disagreement about the origin of saffron, However, it is believed that saffron originated in Iran. However, Greece and Mesopotamia are considered as possible regions of origin for saffron.
Saffron's flavor and hay-like aroma originate from the chemical compounds picrocrocin and safranol.
Saffron also contains carotenoid pigments and crocin, which give a golden-yellow color to food and clothes.
The history of saffron is found in the plant text compiled in the 7th century (BC) by the Assyrian king Ashbanipal, whose trade and use lasted for over 4,000 years. Currently, approximately 90% of global production is produced in Iran.
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