Family : Iridaceae
English name : Saffron
Indian name :Keshara, Kunkuma, Aruna, Assa, Asrika (Sanskrit)Zaffran, Kesar (Hindi), Kungumapu (Tamil) Kunkumapuva (Telugu), Kunkuma Kesari (Kannada) Keshar (Gujarathi), Kesara, Keshar (Marathi), Jafran (Bengali)
Species : Crocus sativus Linn.
Distribution : Spain, France, Italy, Austria, Greece, Iran, Turkey, India and China
Uses : Spice, Drugs
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Saffron (kesar) consists of the dried, tri-lobed stigmas of Crocus sativus Linn., a bulbous perennial of the family Iridaceae. Saffron is one of the oldest and certainly among the world's most expensive spices. The true saffron must not be confused with either meadow saffron (Colchicum automnale L., family Liliaceae) or safflower, or bastard saffron (Carthamus tinctorius L., family Compositae), which are occasionally used as adulterants. One pound of saffron consists of about 2,25,000 to 500,000 dried stigmas, and requires the picking (by hand) of 75,000 flowers. The colour of saffron is bright yellow-red, the aroma is powerful, somewhat bitter, peculiar and exotic. The average composition of commercial saffron is as follows: water-15.6%, starch and sugars-13.35%, essential oil-0.6%, fixed oil-5.63%, total N-free extract-43.64%, crude fibre-4.48%, and ash-4.27%. The essential oil and fixed oil yields are as high as 1.37% and 13.4%, respectively. The ash is rich in potassium and phosphorus and contains traces of boron. Kashmir saffron contains 8.5-10.2% moisture and 5.9-13.3% of total ash.
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The principal colouring agent of saffron is the glucoside `crocin' and the bitter substance is the glucoside `picrocrocin', besides which crocetin and safranal are the other main constituents. Saffron is very popular for its medicinal, flavouring and colouring properties. It is used abroad in exotic dishes, particularly in Spanish rice specialities and French fish preparations. It is also used in fine bread in many countries, viz., in Scandinavia as well as the Balkans.
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In medicine, it is used occasionally in exanthematous diseases to promote eruptions. It is used in fevers, melancholia and enlargement of the liver and spleen. It also has stimulant and stomachic properties and is considered to be a remedy for catarrhal affections in children. In modern phamacopoeias, it is employed only to colour other medicines or as a cordial adjunct. Saffron has been employed as an abortifacient and several fatal cases have been recorded. Saffron bulbs are toxic to young animals, and the stigmas in large doses act as a narcotic. Saffron is an important ingredient of both the Ayurvedic and Unani systems of medicine in India. It is popularly known as a stimulant, warm and dry in action, helping in urinary, digestive and uterine troubles. It is mixed with other drugs to help in normal menstruation. If soaked overnight in water and used with honey, it facilitates micturation. Its oil is used as an external application in uterine sores. When pounded with ghee, it is reported to be very effective in controlling diabetes. It is also reported to strengthen the heart and brain, but only when administered in large doses. Saffron is also being investigated as an anti-cancer agent.
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Saffron is a native of Southern Europe. It is cultivated in Spain, France, Italy, Austria, Greece, Iran, Turkey, Persia, England, India and China. The La-Macha belt of Spain is the largest producer of saffron in the world contributing to about 80-90% of the world's saffron production. In India, it is mostly cultivated in the Pampore and Kistwar areas of Jammu and Kashmir. Attempts have also been made to cultivate it in the Kinnaur area of Himachal Pradesh, the Kumaon and Garhwal regions of Uttar Pradesh and Arunachal Pradesh and the North-eastern region. Approximately 27% of the saffron produced in India is exported to European and Middle East countries. India faces stiff competition from Iran, Spain, Greece and Morocco in the export trade.
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