SAFFRON
(Crocus sativus)
| Saffron, the world's most expensive spice, is derived from the stigmas of the saffron crocus, a member of the Iridaceae family. The saffron crocus flowers in autumn and is dormant during the summer months. Flowers are lilac to mauve in color, but the outstanding feature of the flower is its three bright red stigmas 25-30 mm long, which droop over the petals. |
Saffron crocus flowers are sterile, therefore the plant is not able to set viable seed and must be propagated vegetatively. The cultivated form is thought to have originated as a naturally occurring hybrid that was selected for its extra-long stigmas, and has been maintained ever since. It takes about 8,000 flowers to yield just 100 grams of the stigmas.
The origins of saffron are obscure, but the plant is believed to have originated in a band along the eastern Mediterranean through central Asia. It has been cultivated in this area for 35 centuries, and murals depicting saffron have been found in the ancient city of Knossos in Crete. Its use soon spread to the Romans, who may have been involved with its introduction into Britain. The Arabs are sometimes credited with the introduction of saffron into Spain around the tenth century. The movement of saffron into India occurred much earlier. There is evidence of its medicinal use in Kashmir in 500 BC. | 
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| Saffron has been used as a medicinal herb to promote blood circulation, remove toxins, and to alleviate fever and inflammation. In Tibet, saffron (called gur-gum) is often an ingredient in medicinal incenses; it is considered a tonic for the heart and the nervous system. Saffron is well known as a mild spice with pleasant sweet flavor that has been widely used in Indian cooking. Historically, saffron was particularly important as a dye plant. In China, it was used to produce the brilliant red color of Imperial robes. |
In recent years, Saffron has been successfully planted in several Chinese provinces, including Henan, Jiangsu, Hunan and Shanghai. Since 1996, the cultivation technology has been introduced into the large Lhasa Bayi Farm and has been a success. Now, most of the saffron used in Tibet is grown locally
.