Saffron is most Expensive Spice of the World. It is derived from dried part of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, One to two flowers with a lilac-purple color with perianth segments of 3.5 – 5 cm and style branches of 2.5 – 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce. Saffron is harvested in months of Oct-Nov. It takes 150000 flowers to get 1kg of Saffron.
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 better known as Saffron is used for consumption.
Saffron is Cultivated in India, Spain, Iran & some other countries like Afghanistan, Morocco. Kashmir Saffron is considered World's best Saffron. Though Iran is world's top producer of Saffron.
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 of both men and women.
Some people apply saffron directly to the scalp for baldness (alopecia).
Saffron is also known to help in various other conditions like Diabetes, Cold, Depression, Digestion Problems, Cell Formation And Repair, Heart Diseases And Blood Pressure, Blood Cell Production, Respiratory Health, Mental Health.
Saffron in Pregnancy-
Saffron is considered to give fair color to baby during Pregnancy. In addition it busts mood swings, aids indigestion, curbs morning sickness. Normally 4-5 strands of Saffron a day are considered enough during pregnancy.
Keep in caution that excess of saffron intake during pregnancy is harmful or consult your doctor for taking saffron during pregnancy.
In manufacturing, saffron extracts are used as fragrance in perfumes and as a dye for cloth.
In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent.
Saffron, in about 100 grams of its quantity contains 310 kilocalories, 65.37 grams of carbohydrates, 11.43 grams of protein, 5.85 grams of fat and 0mg of cholesterol. Dietary fibre content is 3.9 grams with other minerals like calcium 111mg, copper, 0.328mg, iron 11.10mg, magnesium 264mg and manganese 28mg contributing to its mineral base.