Getting Your Money’s Worth with Saffron
General about saffron
Saffron (Botanical name: Crocus sativus) is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices. The stigmas are also used to make medicine.
Saffron is a natural substance long used in cooking and in some systems of traditional medicine. 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.
Possible health benefits of consuming Saffron:
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.
Saffron is used for asthma, cough, whooping cough (pertussis), and to loosen phlegm (as an expectorant). It is also used for sleep problems (insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas (flatulence), depression, Alzheimer’s disease, fright, shock, spitting up blood (hemoptysis),pain, heartburn, and dry skin. Women use saffron for menstrual cramps and premenstrual syndrome (PMS). Men use it to prevent early orgasm (premature ejaculation) and infertility. Saffron is also used for to increase interest in sex (as an aphrodisiac) and to induces weating. Some people apply saffron directly to the scalp for baldness (alopecia).
Iran, the world’s largest producer of saffron, 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, 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. 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. 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. Pharmacology studies done in Iran and Japan have confirmed an anticonvulsant activity in the extract of saffron.
Iranian Saffron
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. Iranian saffron is the best quality in the world with the unique properties such as coloring strength of minimum 230 to 250 +/LI> and with 3/8″ to 1/2″ in length of saffron threads. We only use the part of the stigma that has saffron. As a result, our saffron is free of any impurities.
Negin Sargol Saffron: Negin belongs to a new variety of saffron that is longer and thicker than common saffron.
Sargol Saffron (All red saffron): This kind of saffron is pure and contains the stigma without the style. 105 kg of saffron flowers produces 1kg of sargol saffron. Literally translate as “top of the flower”. The equivalent name for top quality saffron in Spanish name is coupe saffron. This kind of saffron is pure and contains the stigma without the style.The highest quality Iranian saffron is known as “Sargol” saffron. It is made up of the red-orange thistles tips of saffron threads which have been cut and separated from style prior to drying. This enables it to retain its pure red color and results in a coloring index range of 220 to 260. Saffron stigmas cut this way provide maximum flavor, aroma and natural dye in cooking and baking. This is the part with all the saffron culinary and medicinal properties. Our Sargol saffron is 100% pure saffron. This is grade I saffron based on ISO standard.
Pushal Negin Saffron: Pushal Sargol is a hybrid that produces saffron which is longer and thicker than common saffron.
Pushal Saffron (Mancha saffron): This kind of saffron contains the stigmas with a 3-5mm style. 101kg of saffron flowers produces 1kg of pushal saffron.Mancha saffron is not cut like Sargol and therefore contains more yellow parts from the style of the plant and higher floral waste.
Mancha saffron contains saffron stigmas with 10-15% of the style and 5% flower waste. It has less power of coloring strength compare to our Sargol(cut) saffron. Mancha saffron or La Mancha saffron is a common brand name for Spanish saffron grown in the five provinces of the La Mancha region of southeastern Spain. Based on ISO classification Manch saffron holds grade II in accordance to saffron coloring strength standards. Please note th at the Style of the saffron plant has no culinary values. It doesn’t contain aroma, flavor and color. If it is left attached to the red stigmas, it just adds 30 – 50% dead weight to saffron and you pay for it.
Daste Saffron (Bunches Saffron): This kind of saffron contains the stigma with the whole style.
Style Saffron: This kind of saffron only contains the style without the stigma.
It’s been suggested that buying saffron at your local supermarket might not yield the freshest product and also impure saffron and “meadow saffron” (Colchicum autumnale), can be quite toxic, so it should be strictly avoided. We guarantee superior Botanical quality of gently hand harvested highest-grade leaves saffron. Our product does not contain any preservatives, additives, or dyes and produced with the respect for the earth.
http://www.itmonline.org/articles/saffron/saffron.htm
http://foodfacts.mercola.com/saffron.html
http://www.irandriedfruit.com/iran-saffron.php
http://thesaffronking.com/saffron.html
http://persiansaffrononline.com/about.php
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