What does saffron look like in a plant. Description and useful properties of the flower saffron crocus

Currently, more than 250 varieties of saffron (or crocus) are known. All these varieties are divided into flowering in spring or autumn. Moreover, in spring they begin to bloom before all flowers immediately after the snow melts, and in autumn they are the last flowering plants. This bulbous perennial belongs to the iris family, natural places of growth are European countries, Central Asian regions.

These flowers are very beautiful, grow in open ground, but only one variety is the basis for the preparation of saffron, which is widely used in cooking.

This name characterizes the color of the seasoning - bright yellow, and in Arabic, saffron (or "zafran") means "to be yellow."

Like other bulbous flowers, crocus can be forced at room conditions, in which case flowers can be obtained at any time of the year. Saffron flowers and their photos are very popular among the population of many countries - they are graceful, pleasing to the eye when other flowering plants are just beginning to appear from the ground.

Origin

For the first time, this perennial herb is mentioned in manuscripts of the countries of the East, in Egypt and Mesopotamia in the 1st - 2nd millennium BC. Its medicinal properties were known to the peoples of these countries even then, and in Chinese folk medicine, crocus was used even earlier - around 2500 BC.

Folk healers claimed that funds based on it give a person strength, and also stimulate male sexual abilities. Over time, itinerant traders brought this spice to the Middle East and Europe. Tentatively, this happened in the 9th - 10th centuries AD.

Among Europeans, the first to massively grow this spicy culture began in Spain. Then the Italians and the French began to breed it.

Saffron, used as a spice, does not occur in the wild. And Asian countries are considered his historical homeland. Having appreciated the taste qualities of this seasoning, saffron is now grown in many countries of the European continent, Iran and Pakistan, as well as in the Crimea and Japan.

The best quality saffron comes from Spanish plantations. As a seasoning for these flowers, only stigmas are used.

Name

The flower got its name "saffron" for its main color. And the second "name" is associated with the Greek legend about a charming young man - Crocus. The Greek god of trade Hermes fell in love with him, but did not achieve reciprocity. As a result, this young man accidentally died at the hands of this ancient god, and at the place of his death, previously unknown flowers grew, which were named after this young man “crocuses”.

Description

This perennial herbaceous bulbous flower has narrow foliage growing directly from the bulb. From there, tubular flowers also come out. Scales are visible on the underside of the stems and leaves of saffron, they are transparent and thin. The flowers are unisexual, the perianth is six-parted in the form of a corolla of bright color.

The stigma and stamens (usually 3 pieces) are hidden inside the bud. The color of the stamens is bright, it can be yellow, orange or red. The ovary, from which the fruit is subsequently formed, first grows under the ground, the ripening fruit is pushed outward, where it ripens. If the seeds are not collected in time, then the ripened fruit opens and the seeds spill out onto the ground. The flowers are pollinated by flying insects - bees, wasps.

Crocus buds are very similar in shape to tulips, only smaller in size. Their colors can be yellow or blue. There are varieties with white buds.

The bulbs of these perennials are actively used for food, which are boiled, baked, or used in the preparation of other dishes. However, the most valuable thing in saffron is their stigmas with stamens - they are used to prepare the "queen" of all spices. Also, yellow dyes and medicines are prepared from them. The spice made from stigmas and stamens is the most expensive, but it is often counterfeited.

Beneficial features

Examining the stigmas of saffron, the following active substances were found in their composition:

• essential oils;
• Ca, P;
• glycosides;
• a number of vitamins;
• crocin is a yellow dye.

The taste of this seasoning is spicy and slightly bitter, has a pleasant aroma.

Saffron - the king of spices

The active substances that make up the stigmas have the following properties:

1. restore the internal forces of the body after serious illnesses;
2. remove toxins and harmful substances from the blood;
3. restore appetite;
4. contribute to the improvement of the gastrointestinal tract, liver;
5. relieve pain;
6. contribute to the rapid maturation of abscesses;
7. accelerates wound healing;
8. used in gynecology to relieve pain during menstruation and restore the uterus after childbirth;
9. restore male potency.

But you should take any preparations based on saffron only after consulting with your doctor.

See also related videos:

rasteniyadom.ru

plant description

Saffron (crocus) is a perennial bulbous plant of the Iris family. Homeland of growth - Southern Europe and Asia. The plant is cultivated in the Crimea, the Middle East, Western China.

Appearance (photo) of saffron seed

Saffron has the following characteristics:

• height - no more than 20 cm;
• flower diameter - up to 4 cm;
• bulb size - 2-3 cm;
• flowering period - spring or autumn (depending on the species);
• after flowering in boxes, small angular seeds ripen.

From one rounded or flattened bulb, covered with dry light fibers, an underdeveloped stem, several narrow leaves, and then one flower sprout.

The plant rarely flowers a second or third time. The color of the six-petalled flower can be pale blue or purple. Yellow and white flowers are characteristic of ornamental crocuses, which are not used as a spice or medicinal plant.

After opening the flower, three stigmas (stamens) are visible inside. It is from them that an aromatic spice is made for coloring and flavoring confectionery, making cheese, sausages and liqueurs.

Types of saffron

To date, 300 varieties of crocus are known. They are divided into two large groups - autumn and spring, taking into account the time of planting and flowering. In the wild, plants are practically not found, but on an industrial scale, huge plantations are planted to grow saffron for sale.

Depending on the country - the producer of the purchased saffron is:

• Spanish - the Coupe variety is valued higher than Superior, because the upper parts of the stigmas are used in production, which are more fragrant and bright in color;
• Kashmir - this species is produced in northern India, its characteristic feature is thin veins of a dark burgundy-purple hue;
• Iranian - the cheapest type of saffron, since 80% of the world's spices are grown in Iran.

To grow saffron at home, you need to buy bulbs or seeds of Crocus sativus. Only from it you can get an expensive seasoning.

Growing saffron at home

Saffron can be grown at home

Experienced gardeners assure that growing saffron at home is difficult, but everyone can get healthy plants and harvest..

Seed selection

To grow saffron at home, which will bloom in the first season, it is better to take adult bulbs.

If you choose another seed, you will have to wait longer:

• bulbs - babies will bloom in a year;
• plants grown from seeds - after 2 years.

When buying crocus bulbs, inspect each one. Good bulb:

• has no traces of mechanical damage;
• evenly colored, without dark spots, yellowish-brown dry blotches;
• dense, without peeling scales;
• on the bottom there is no rot, black spots, sprouted roots.

If you chose saffron seeds, then also inspect each for integrity and signs of illness.. Do not plant damaged seeds as they will infect healthy plants.

When buying a finished plant, do not transplant it immediately to a new place. Wait until the plant blooms, goes through a dormant phase, and only then transplant it into a pot or container.

Planting saffron

When learning how to grow saffron at home, it is important to remember a few simple rules.

The plant does not tolerate:

• excess moisture - when waterlogged, the bulbs rot;
• shade and drafts;
• heavy, poor soils.

Planting bulbs

You can plant saffron with bulbs or seeds.

The best time for planting autumn crocus bulbs is the end of May - the beginning of July. As a container, use flower pots, boxes or special containers with drains.

Buy a ready-made mixture for bulbous plants. She must be:

• loose;
• porous;
• not prone to clumping.

If the soil does not meet these criteria, then add river sand calcined in the oven (250 g of sand per 1 kg of soil) or peat (in a ratio of 1: 1). If the soil is dry, then water it, plant saffron only after a day. The soil must dry out.

The bulbs are planted at a distance of 5-8 cm from each other with the roots down. You don't need to deepen them. On the surface, the “tail” should barely be visible, from which the saffron seed will sprout.

Planting seeds

Large seeds of autumn saffron are planted in April in rows to a depth of 2 cm. Small ones are laid out on the surface. In both cases, the distance between plants is 5-8 cm. Only small seeds need to be sprayed from a spray bottle.

Until the best germination, cover the seeds with a film or glass, but do not allow condensation to accumulate. Remove it daily while airing the plantings.

The optimum temperature after planting, regardless of the type of planting material, is not higher than 9 degrees Celsius. Choose a place where the unsprouted plant will receive at least 6 hours of sunlight daily.

plant care

As soon as a sprout appears, resume watering and move the flower to a room where the temperature is higher - up to plus 21 degrees. Every two weeks, gently loosen the soil, being careful not to damage the bulbs. Water no more than once a week.

After the plant has flowered, which can happen from one to three times, carefully cut off the withered leaves and move the pot to a cool place. While the crocus is "underground", that is, at rest, it does not need to be watered.

Every six months, feed growing crocuses with a liquid fertilizer containing potassium and phosphorus. Do not use nitrogen fertilizers.

Every 5 years, transplant plants into new, enriched soil, or add a layer of peat during the dormant period.

reproduction

It is better to propagate seed saffron with bulbs. Since the plant does not like transplants, it is necessary to separate the "children" from the mother bulb every 3-5 years.

Only after the ground part is completely dry, dig up the bulbs. Clean them from the ground, trim the roots, lay them out in a cool dark place until the root part is completely dry. Store "babies" in the refrigerator in an airtight container.

For more information about planting crocuses and saffron, see the video:

Diseases and pests

Saffron is a hardy plant. It easily tolerates drought and low temperatures. The main problem is leaf rust.

This disease occurs due to the application of nitrogen fertilizers, waterlogging of the soil and high temperature. The first signs of the disease are the appearance of small light spots on the front of the leaves. Then they become larger and darker, and “bubbles” (pustules) appear on the back of the leaf - first white, then rusty.

With leaf rust, the leaves curl, and then the plant itself dies.

For treatment:

• remove damaged leaves;
• treat the saffron with an insecticide (Bordeaux mixture, blue vitriol).

For the prevention and successful cultivation of saffron at home:

• follow the recommended watering regimen;
• water saffron only under the root, without touching the stem and leaves with water;
• do not plant plants too close to each other;
• do not feed with nitrogen fertilizers.

Harvesting

It is best to collect saffron stigmas on the first day of flower opening. Remember that the flowering period is only 3 days. It is important to have time so that the stigmas do not wither and lose their value.

Carefully cut off the opened flower. Separate the stigmas, put them on a napkin and transfer it to a sunny, draft-free place. Eat saffron only after the stigmas are completely dry.

Saffron storage

Transfer the dried saffron stigmas to a dry, airtight container. Store the spice in a cool dry place.

You can fry them, grind them into powder or insist - the method of consumption depends on the recipe.

What to remember

1. Follow the basic rules of how to grow saffron: buy Crocus sativus bulbs and special soil for bulbous plants, do not get carried away with watering and do not use nitrogen fertilizers.
2. Cut off the stigmas of saffron on the first day of flowering.
3. Every 5 years, transplant the plants into a new soil, while separating the “children” from the mother bulb.

anukapohudei.ru

confusion between them

There is some confusion among flower growers, supposedly marigolds are the same saffron, that is, its more affordable, but equivalent in quality analogue. Both are used in cooking, medicine, cosmetology. However marigolds and saffron are not related plants although they have similar qualities. Here is a comparison description of both.

Flowers Marigolds are annual and rarely perennial plants of the Asteraceae or Compositae family native to America. They came to Europe and Asia in the 16th century thanks to navigators. The plant has an upright branched stem, grows in the form of a bush 20-120 cm high, the leaves are pinnately dissected, the inflorescences are baskets, the color of which varies from yellow to brown, the fruit is a black or black-brown achene, flattened. Marigolds love light, heat and water, bloom continuously from spring to autumn.

In the pharmacopoeia and folk medicine, the beneficial qualities of marigolds are widely used. Flowers serve as raw materials for the production of dietary supplements, antiviral drugs, water decoction is used by traditional healers as a diuretic, antihelminthic, for the treatment of diseases of the upper respiratory tract, oral cavity and gums.

Marigolds contain:

• essential oils;
• phytoncides;
• folic acid;
• vitamin C;
• routine;
• flavonoids;
• lutein;
• linalool;
• ocimene;
• terpinene;
• alkaloids;
• ketone;
• fat-soluble vitamins A and E;
• magnesium;
• calcium;
• iron;
• phosphorus;
• potassium;
• selenium;
• copper;
• zinc;
• gold.

You will find all the details about the medicinal properties of marigolds and contraindications to their use in this article, and read about how this plant is used in traditional medicine.

Saffron is a bulbous, stemless perennial of the iris family.(iris), or crocus (Crocus sativus). The plant is bulbous, undersized (up to 25 cm tall), with basal linear leaves and single flowers, the fruits are three-celled capsules, the seeds are small, angular. Blooms in spring and autumn. It is grown both as a garden plant and as an ornamental pot plant.

Saffron as a spice is dried ground stigmas of a crocus flower. In appearance, these are thin red-orange tubules 2-4 mm long, three in each flower, with a sharp, sweet, subtle and spicy aroma. They are separated from the flower, dried for half an hour in a dryer, and stored for no more than two years.

The stigmas are harvested early in the morning, before the sun begins to bake. To get 1 kg of saffron, you have to process about 220,000 freshly opened flowers, to have time before they wither. And each blooms only 1-2 days. A huge number of people are involved in the process of harvesting saffron.

Since ancient times, saffron has been valued for its weight in gold. A kilogram of saffron costs up to 6 thousand dollars today. The most expensive saffron is Spanish, the cheapest is Iranian. But the fabulous cost of this spice, even of Iranian origin, is explained not only by the complexity of processing. The impact of saffron on the human body is phenomenal.

Saffron infusion:

• relieves pain;
• soothes;
• strengthens eyesight;
• regulates cardiac activity;
• promotes rejuvenation of the body, stimulating cell division;
• expelling intestinal polyps;
• removes stones from the kidneys;
• cleanses the blood;
• relaxes smooth muscles;
• destroys harmful bacteria;
• prevents convulsions;
• treats inflammation;
• lowers cholesterol levels;
• in small doses tones the nervous system;
• increases libido;
• regulates the cycle in women.

Not so long ago, the anticarcinogenic properties of saffron were discovered. The extract of this flower formed the basis of anti-cancer drugs. Saffron contains:

1. essential oil (pyrocrocin glycoside);
2. fatty oil;
3. carotenoids;
4. flavonoids;
5. lycopene;
6. thiamine;
7. wax;
8. B vitamins;
9. nitrogenous substances;
10. potassium;
11. calcium;
12. phosphorus.

The rate of consumption of saffron for a person is one gram per year.. How to calculate it? For example, for three liters of fresh milk, just one stigma of saffron is enough to instantly color milk in a bright yellow color, give it a unique aroma, saturate it with healing elements and give it to several people to drink.

But in one gram of saffron there are up to seven hundred stigmas, and it is not necessary to consume saffron daily. And if you eat three grams in one sitting, you can get sick, because everything needs a measure. Moreover, too much spice is tasteless.

A photo

Here you can see photos of these flowers.

What is the difference?

The main difference is belonging to different plant families.. The effect on the human body is also significantly different: saffron has rejuvenating and healing properties in general, marigolds affect individual body systems.

However, other plants are often suggested as substitutes for saffron. Among them are Indian turmeric, Mexican safflower, widespread calendula (“poor man's saffron”), a mixture of spices “curry” and Imeretian saffron, which is loved in the Caucasus and especially in Georgia. It is most often confused with saffron.

Imeretian variety

Imeretian saffron is a very heat-loving plant with an upright branched strongly leafy stem up to 50 cm tall. The leaves are finely dissected, from 6 to 11 cm long. Inflorescences from bright yellow tongues appear in early July. The fruit of Imereti saffron is a dark brown small two-seeded.

Whole marigold flowers are used to make this spice. They are dried and ground, after which they are added as a seasoning to kharcho, satsivi, chakhokhbili, vegetable and fish dishes, sauces, wine and other national dishes. The smell of Imereti saffron has pronounced fruity notes.

You can learn more about the manufacture and use of this spice from the video:

Conclusion

The differences between saffron and marigolds are obvious: plants have different degrees of influence on the human body and are not completely interchangeable. But if it is impossible to use saffron as a food coloring and flavoring or for the purpose of therapeutic effects on individual organs and systems, marigolds can be used, since independently of each other they have similar qualities.

dacha.expert

plant description

The history of this plant has more than 3000 years. It belongs to the iris family and has another name - crocus. This low bulbous plant is a perennial herb. With early flowering, crocuses mark the arrival of spring, and in the fall, after other plants have faded, they delight with their beautiful buds for a long time.

Saffron (crocus) grows no more than 25 cm in height. On the shoots, from 5 to 15 narrow leaves are arranged almost vertically, forming a bunch. They are covered with small colorless scales. Dark green leaves have a light vein in the middle. The six-petaled flower grows directly from the corm and when closed resembles a tulip. Its length can reach 12 cm. The color is different - purple, blue are more common, less often - yellow and white flowers.

Saffron became famous for its stigmas, of which there are only three in a flower. They are quite large - up to 3.5 cm long, beautiful bright orange in color, with a pleasant smell and bitter taste. This is the most valuable part of the plant. It is the stigmas that are used as seasonings, medicines, and dyes. Interestingly, the word saffron means "yellow flower" in translation. This is due to the fact that in the specified color it is able to color food, where it is added as a seasoning.

After flowering, almost at the very ground, a fruit is formed in the form of an oblong box, in which there are numerous seeds.

Where is grown

Saffron is a flower, the cultivation of which is quite a complicated process. High demands are placed on the soil, but the main thing for him is suitable climatic conditions. On an industrial scale, saffron (crocus) is grown mainly in South Asia, as well as in Spain, in the south of France. In Russia, this plant can be found in small quantities in the regions of the North Caucasus and in the Crimea.

Saffron grows well in arid soils blown by hot and dry winds. But along with this, there must be a certain humidity and rainfall of at least 1000 mm per year. The conditions are optimal for it when a dry summer comes to replace the rainy spring.

These are fairly hardy flowers. Saffron can easily endure frosts down to minus 14⁰С, and some frost-resistant varieties can survive even at 25⁰ below zero. This plant is not afraid of fallen snow, if the snow cover does not linger for a long time.

reproduction

The root system of saffron, consisting of a bulb, simplifies the propagation procedure. Children, formed in place of the mother bulb after flowering, are seated in a new place. The larger the corm, the more babies it can give. This method is usually used in cases where it is required to preserve the purity of the saffron plant variety.

Flower seeds are used to propagate varieties that bloom in early spring. By autumn, they have time to fully ripen. After harvesting, the seeds are thoroughly dried and sown to a depth of no more than 1 cm. Plants planted in this way bloom after 3 years.

In order for the corm to remain large and flowering abundant, it is necessary to plant saffron every 4-5 years.

Growing conditions

These flowers are not at all afraid of bright direct sunlight. Saffron grows especially well in those places that are well lit by the sun. Therefore, it is recommended to plant it on the southern slopes and on the hills. It is desirable that the soil be calcareous, rich in nutrients. For this, manure is introduced during planting - up to 30 tons per hectare.

A large amount of moisture in the period before the start of flowering crocus helps to increase yields. But if the weather is too rainy and cold during flowering, the plant may get sick.«>

To obtain a good harvest, the depth of planting of the bulbs is of great importance. In the regions of the northern hemisphere, the optimal depth is from 7 to 15 cm. In this case, the peculiarities of the local climate should be taken into account. The closer to the soil surface crocuses are planted, the more baby bulbs are born.

Landing

When purchasing bulbs for planting, you need to make sure that this is exactly the variety that you need. Saffron, the description of which is given above, is correctly called Crocus sativus, i.e. sowing crocus, or, as it is also called, saffron crocus. Growing this flower in the conditions of central Russia, you need to pay serious attention to the quality of the purchased planting material, purchasing it from well-trusted companies selling seeds.

Crocuses are planted in the fall, but since wet soil can lead to the death of the bulbs, it is advisable to plant them indoors. A drainage layer in the form of gravel or river sand is poured into a special container, and then a soil mixture. Then, at a distance of 7 cm from each other, the corms are planted root down in small recesses and sprinkled with earth. The container must be kept in a cold room with an air temperature not exceeding 9⁰С. At the same time, it is important to ensure that the plants receive heat and light from the sun's rays from 4 to 6 hours a day.

In April, the container is moved to a warmer room to simulate spring warmth.

Care

The plant needs to be watered every other day. The foliage is pruned when the saffron stops blooming. It happens that a few days after the first flowering, new buds begin to break through. In this case, watering should be stopped, and the container should be removed again in a cold room.

Harvesting is not easy. The stigmas, the most useful part of the plant, are harvested on the day the flower is fully opened. The short flowering period complicates the collection, which is sometimes done several times a day. For cut flowers, the stigmas are carefully removed and placed on a cloth to dry.

The plant should not be covered for the winter, because saffron is a frost-resistant variety.

Diseases and pests

The most common disease that saffron is susceptible to is leaf rust. The reason for its occurrence is mainly high humidity or excess nitrogen in the soil. Initially, light small spots appear on the upper side of the leaves, which gradually increase in size. On the other side, white pustules develop, which eventually turn brown and lead to the drying of the leaf, and later to the death of the plant.

In order to prevent this, you need to carefully examine how the flower looks. Saffron affected by this disease may also have putrefactive spots on the petals. At the first sign, it is necessary to remove all the affected parts of the plant and treat it with Bordeaux liquid or a copper-soap solution of vitriol. You need to water the saffron very carefully, under the root, preventing water from getting on the leaves.

To prevent the appearance of rot on the plant, the bulbs are placed away from each other when planting, and a small amount of phosphorus and potassium is added to the soil.

Often saffron bulbs are damaged by rodents. To combat them, special repellers should be used. You can treat with insecticides, but this is only when the leaves and flowers of the plant are not planned to be used for medicinal purposes.

Due to its very peculiar aroma and spicy taste, saffron is widely used in cooking. As a seasoning, add it to soups, sauces, side dishes. In the confectionery industry, saffron is also often used. Due to its ability to give a certain color to dishes, it is added for this purpose to buns, muffins, cheeses, liqueurs and soft drinks.«>

A variety called Imeretinsky is very popular. Introduced from North America, these beautiful flowers are grown in many of our gardens today. Saffron (marigold, as it is also called in Russia) of this variety has orange or reddish-brown small inflorescences. In dried form, they are used to give the finished product a special floral aroma, as well as a natural dye.

The use of saffron in folk medicine

Saffron has been used for medicinal purposes since ancient times. More than three hundred medicines offered by oriental medicine include this plant. Its main therapeutic actions: analgesic, anticonvulsant, diuretic. A small amount of saffron can improve skin color, the digestive, cardiovascular and respiratory systems, cleanse the kidneys and cure coughs.«>

Contraindications to the use of saffron-based products are pregnancy, hypertension and diabetes mellitus.

Thus, by planting saffron on your plot, you can not only decorate a flower bed, but also get a useful plant that can be used both to create seasonings and as a medicine. In order for crocuses to grow healthy and beautiful, you must strictly follow all the recommendations for growing these amazing plants.

www.syl.ru

Description of saffron crocus

Saffron (crocus) is a perennial corm plant belonging to the Iris family. The very first mention of it can be found as early as 3000 BC. In the wild, this flower grows in the Mediterranean, Europe, Asia Minor and Central Asia and the Middle East.

Crocus corms are not large, up to 3 centimeters in diameter, have a rounded or slightly flattened shape. The presence of protective scales is characteristic. On the lower part there is a bundle of uriculate roots, the color of which depends on the specific species and variety.

Linear, straight leaves of rich green color grow directly from the ground, at the base, they are also like a corm, covered with scales.

Depending on the variety, saffron can bloom both in spring and autumn. Most often, the flowers are arranged singly, it is extremely rare to see that 2 or 3 flowers have grown from one corm.

The perianth of the crocus is made in the form of a long funnel, consisting of six bent lobes, which smoothly flow into a tube that acts as a peduncle. The stamens are attached to the pharynx of the perianth, the anthers of such a plant have a linear, upright shape. Also, each flower has three orange stigmas. Petals can be yellow, orange, purple or purple.

The fruit of a crocus is a small box, consisting of three lobes. Seeds are small, slightly angular.

Unfortunately, not all types of crocus are available for general cultivation. Many varieties of this plant are listed in the Red Book and are on the verge of extinction.

Useful properties of a flower

The beneficial properties of this plant have been known since ancient times. It was used as a main ingredient in the manufacture of ointments and other skin care products. Seasoning was also made from it and taken inside in the form of infusions, decoctions, etc.

Regular consumption of a flower has a beneficial effect on many human organs and systems:

• improves the state of the nervous system;
• increased brain activity;
• the work of the digestive system is normalized;
• the condition of the genitourinary system in women is improving;
• in men, erection increases;
• the heart muscle is strengthened, the work of the entire cardiovascular system also improves;
• to some extent, such a spice helps to stop the negative trend of loss of vision;
• acts as an aphrodisiac, significantly increasing sexual desire;
• improves metabolism;
• activates the regeneration of skin cells, making it healthier and younger.

It also has many other useful properties:

1. This spice acts as an effective natural antioxidant that removes toxins from the body. This remedy is especially popular with alcohol poisoning. It can be used to cleanse the kidneys, urinary and gallbladder;
2. Taking the flower inside you can get rid of muscle spasm;
3. Preparations prepared on the basis of this plant help to cope with depression and depression;
4. Saffron can act as an analgesic, with which you can get rid of various types of pain;
5. Crocus essential oil is used in the treatment of respiratory diseases;
6. Modern scientists use this expensive spice as a means to help stop the growth of cancer cells;
7. With the help of such a flower, you can protect the body from the effects of carcinogens and other harmful substances.

Crocus is not only a fragrant and piquant spice, but also a universal remedy for many diseases.

However, it is worth remembering that the use of a flower is contraindicated in pregnant and lactating women, children under 2 years old, as well as people suffering from diabetes and hypertension.

The use of saffron in traditional medicine

In pharmacies, you can also see preparations made on the basis of crocus. These include eye drops, which eliminate styes and treat catarrh, and strengthening tinctures.

In folk medicine, this spice is used more widely.

Application area	Recipe
General strengthening of the body, increased immunity, improved memory and brain activity	15 stigmas are poured with a glass of boiling water and infused for 3-5 minutes. Then the infusion is heated on the stove, another 1.5 glass of water is added and removed before the mixture boils. After the veins settle to the bottom, the infusion is taken 200 milliliters before meals.
The presence of stones in the kidneys and bladder. Also, this remedy will help to remove bile from the body.	Once a day, before meals, take 25 grams of a mixture prepared from 1 tablespoon of honey and 1 teaspoon of spices. An infusion made from saffron, ivy, lilac leaves, tea rose petals and violets also has an effective effect. To make an infusion, take 1 tablespoon of each ingredient and pour the mixture with a liter of boiling water.
Cystitis	2-3 veins of crocus stigmas are poured with 100 milliliters of cranberry juice and the same amount of warm water. The resulting remedy is taken in half a glass before meals, be sure to drink plenty of water.
Normalization of the menstrual cycle, relief of female pain	25 grams of upland uterus is mixed with 25 grams of saffron, poured with 500 milliliters of water, after which it is infused for 2-3 hours. Infusion take 100 milliliters 1 time per day on an empty stomach.
General cleansing of the body	For 2 months, 2 times a day, take an infusion prepared from 3 veins of saffron, 10 light raisins and 100 milliliters of cold, boiled water.
Increased potency and increased sexual desire	Saffron, ginger and black pepper should be added to meat, vegetable and other dishes.
Asthma and other upper respiratory diseases	Saffron oil is used as an inhalant
Headache and insomnia	You can make lotions based on saffron or rub into the nostrils a mixture prepared from 3 veins ground into powder with the addition of 3 drops of ghee.
Skin rashes and purulent wounds	2 tablespoons of crushed saffron leaves are poured into 500 milliliters of water. From this infusion you can make good lotions.
Conjunctivitis, stye and other eye diseases	5 ground veins are combined with an infusion of rose water. Compresses are made from the resulting product and applied for 15 minutes.
Aging skin, not a healthy complexion	For 20 minutes, a mask is applied, prepared from 1 teaspoon of spice, a teaspoon of honey and 1 teaspoon of sour cream.

The use of saffron in cooking

Saffron is called the "King of spices" or "Spice No. 1". This spice received such fame for its indescribable taste and aroma. Its production is a very complex and lengthy process, during which all operations are performed manually. From 1 hectare of plantings, you can get only 10 kilograms of finished material.

Saffron is well suited for vegetable, meat and fish dishes. It is also added to the composition of cheeses, sausages, oils, desserts and pastries.

For home use, adhere to the following rules:

1. 15-20 minutes before using 1 gram of spices pour half a glass of warm water or milk. In this case, its aroma is revealed much wider;
2. Saffron is added to hot dishes 3-5 minutes before cooking;
3. When preparing pastries, spices are kneaded into the dough immediately before baking. On average, 0.1 grams of spice is used per kilogram of dough;
4. In no case should the flower be combined with other spices.

Saffron crocus is a versatile spice that has many health benefits and incredible flavors. The only negative of this spice will be its price.

And how to collect saffron, see this short video:

proklumbu.com

What is saffron?

Saffron is the dried orange-red "stigmas" or threads of the flower of a particular type of crocus, used as a fragrant bittersweet seasoning and coloring base for both food and drink.

There are only 3 strands in each flower and they are carefully harvested by hand as soon as the crocus blooms. It takes nearly 75,000 crocus flowers to harvest and process just half a kilo of dried saffron, so this spice comes at a pretty high price.

Just a few strands of saffron saturate the food with an intense yellow color and an incomparable aroma.

The most popular dishes with saffron all over the world are: French broth, Italian Milanese risotto, Spanish paella and Indian biryani and pulao.

It is used not only in cooking and drinks, but also in medicines, perfumes and paints.

general description

This exotic spice is native to Southern Europe and is today cultivated in many countries around the world, especially in Spain, Italy, France, Greece, Turkey, Iran and the Indian states of Jammu and Kashmir. It is no longer found in the wild.

Iran is the largest supplier of saffron (about 90% of world production).

Crocus sativus is a bulbous perennial plant belonging to the Kasatikovye (Iris) family, known by the botanical name Crocus sativus (Crocus sativus).

It grows to about 15-20 cm tall and blooms for only a couple of weeks between October and November. Each bulb produces 2-3 flowers.

Lavender colored flowers have a perianth consisting of a pistil connecting three "stigmas" or filaments to the rest of the plant. Each stigma is 3 from 3 to 5 cm long and looks like tubes 0.5-1 mm wide expanding towards the top. These orange-yellow colored threads, along with the pestle, are saffron, a valuable spice. Exquisite petals and stamens are of no value.

To obtain 1 kg of spice, hundreds of thousands of flowers of crocus seed will be needed.

Several inexpensive orange-red spices are erroneously referred to as saffron:

• turmeric ("Indian saffron");
• marigolds ("Imeretian saffron");
• safflower ("Mexican saffron").

In fact, there is only one saffron - Iranian (aka Spanish). It has no other names, this is real saffron - the most expensive spice in the world.

How is saffron seasoning made?

Getting saffron is very laborious, so you need to collect delicate crocus flowers manually during mass flowering. The flowers are carefully plucked and carried indoors and under sheds to separate the pistils on the same day.

Yellow columns are separated from the stigmas immediately after harvest, or the finished saffron is sorted, choosing the yellow parts.

The threads are then dried in the sun or in a dryer. Thousands of flowers must be collected and processed for one gram of saffron.

What is the smell and taste of saffron

The subtle aroma of saffron is slightly floral with a warm undertone, more like freshly cut grass than a real flower. It has a unique, pungent taste of bitter honey.

Use this seasoning sparingly to avoid the medicinal smell.

How to choose quality saffron

On sale there are 2 forms of this seasoning: individual stigmas and powder. Fresh saffron is sold in specialized spice shops. Shredded happens in large grocery supermarkets. Try to buy whole dry strands (stigmas) instead of the powdered form, as these are often counterfeited. Choose a well-sealed container from an authentic brand name with date of packaging and expiration date.

The fresh spice has a bright red color, and when rubbed between the fingers, a very pleasant aroma should be released and a golden yellow spot should form on the skin. Look for long strands, 2 to 4 cm. Avoid poor quality product with grey-colored streaks or light spots.

Avoid buying ground saffron (in powder form) as this expensive seasoning is often adulterated.

Saffron is faked with turmeric, marigold flowers, safflower, scraps of cotton threads. For weighting, impregnate with water or vegetable oil. To improve the appearance, the counterfeit is tinted with synthetic dyes.

Starch, soda, salt, gypsum, ground red pepper, etc. are mixed with low-quality ground saffron.

The high quality of this spice is guaranteed by the ISO certificate received by the manufacturer, which takes into account all the criteria of real saffron. Saffron is divided into 4 categories:

Where to buy saffron and how much does it cost

This spice is very expensive, but just a pinch of good saffron spices up the whole dish, so the purchase will not ruin the family budget. Cheap saffron is a dubious purchase: it is either very old or mixed with saffron pistils (another part of the crocus) or marigold flowers and other impurities.

Estimated price: from 12 dollars per 1 gram.

You can buy saffron threads from trusted brands in the well-known global online store IHerb.

How to properly store saffron

Sunlight oxidizes the pigments in saffron and spoils its flavor. Store this spice in a tightly sealed glass container in a cool, dark place (preferably inside the refrigerator). The shelf life of saffron is six months. It can be longer, it will not deteriorate, but will gradually lose its taste.

The original storage method is to make saffron water:

1. Soak 1 teaspoon of dried and ground saffron threads in 2 cups of hot water.
2. When the water has cooled, pour it into ice cube trays and freeze.
3. Transfer the frozen cubes to the bag and put back in the freezer.

One saffron ice cube is used instead of a pinch of saffron threads.

Chemical composition

Saffron contains chemical compounds that prevent disease and promote health.

Nutritional value of saffron (Crocus sativus) per 100g

Physiological role

The components in saffron have many therapeutic uses in traditional medicines, as they have such effects on the body as:

• antiseptic;
• antioxidant;
• choleretic;
• painkiller;
• digestive;
• anticonvulsant;
• carminative;
• diaphoretic;
• antidepressant;
• soothing.

Useful properties of saffron

Modern scientific research shows that saffron does have valuable health benefits and plays a role in the fight against disease.

Saffron flower pistils contain several essential oils, the most important of which is safranal, which gives the spice its pleasant aroma. Other volatile oils in the formulation are cineole, fenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinene-4-oil, etc.

This colorful spice contains many non-volatile active ingredients: α-crocin, a carotenoid compound that gives pistils their natural golden yellow color. There are other carotenoids in saffron, including zeaxanthin, lycopene, α- and β-carotenes. These are important antioxidants that help protect the human body from cancer, infections and act as immunomodulators.

This spice is an excellent source of minerals such as copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cells and body fluids that help control heart rate and blood pressure. The human body uses manganese and copper as cofactors for the antioxidant enzyme, superoxide dismutase. Iron is important for the production of red blood cells and as a cofactor for cytochrome oxidase enzymes.

Saffron is also rich in many vital nutrients, including vitamins A and C, folic acid, riboflavin, and niacin, which are essential to support optimal health.

The active ingredients in saffron help in treating and relieving the symptoms of problems such as:

• heart diseases;
• cold and cough;
• diseases of the gastrointestinal tract;
• insulin resistance;
• depression;
• premenstrual syndrome;
• insomnia and anxiety;
• retinal degeneration that occurs with age.

Contraindications (harm) of saffron

The use of saffron as a spice is considered safe, but it is not recommended during pregnancy and lactation. High doses can act as a uterine stimulant and, in severe cases, cause miscarriage, so this seasoning is contraindicated in the diet for pregnant women in order not to cause harm.

Large amounts (more than 1-2 tablespoons) can be toxic, although saffron poisoning is very rare.

The use of saffron in cooking

One pinch of fresh saffron is enough to improve the taste and color of the whole dish.

It is a fairly versatile spice that can be used in both savory and sweet recipes.

Saffron does not blend well with other spices and therefore is not included in spicy recipes.
mixtures, but is almost always used independently.

There are several ways to use it in the kitchen:

1. Whole threads can be added directly to dishes.
2. The threads are crushed with a pestle and mortar.
3. Before adding to dry dishes, saffron strands are first poured with hot water to reveal the aroma.

Here are some tips for putting saffron:

• In paella, risotto and other rice dishes.
• In soups and sauces.
• Desserts are custards and ice cream.
• This is a great addition to chicken.
• For a delicious marinade for fish, crushed saffron threads, garlic, thyme and vinegar are mixed.
• It is added to the dough to give sweet pastries (cakes, pastries and cookies) a golden hue and a delicate aroma.
• A tiny pinch of saffron added to a glass of champagne will turn the drink into a golden elixir.
• Tea or coffee flavored with saffron and cardamom are soothing and healthy drinks that are good for the heart.
• Saffron and cinnamon are added to whole milk or yogurt and honey for a simple version of India's famous lassi yogurt drink.
• It is an excellent replacement for synthetic yellow food coloring.

Pulao (rice with saffron) - recipe

Ingredients for 4-5 servings:

• 1.5 tablespoons of ghee.
• 5 whole green cardamom pods, lightly crushed.
• 5 pieces. carnations.
• 1 stick of cinnamon.
• 2 whole bay leaves.
• 1 PC. star anise (star anise).
• 2 cups basmati rice (do not soak)
• 0.5-1 teaspoon salt, to taste.
• 3 cups of boiling water.
• A generous pinch of saffron threads soaked in warm water.
• A small handful of cashews and raisins, for garnish.

Cooking method:

1. Heat the ghee in a heavy bottomed saucepan over medium heat.
2. Add cardamom, cloves, cinnamon, bay leaf, and star anise and heat, stirring, for one minute, until the spices begin to fragrant.
3. Add the rice and salt and cook gently for another 2 minutes until the rice is soaked in spices.
4. Pour in boiling water and put in the saffron. Bring to a boil, then lower the heat.
5. Cover the pot tightly with aluminum foil, crimping the edges so it fits snugly, and place the lid on top. Use an oven mitt so you don't get burned.
6. After 15 minutes, remove the pan from the stove and let stand for another 5 minutes.
7. Uncover the rice and fluff it up with a fork. Stir in cashews and raisins (optional) and serve.

Tip: You can make other dishes based on this Pulao recipe. For example, add the vegetables immediately after heating the spices and cook for a couple of minutes before adding the rice. Sprinkle a teaspoon of garam masala over vegetables for an even more appetizing taste.

Saffron risotto recipe - video

How to replace saffron in a recipe

Saffron has a unique aroma and flavor that is so difficult to replicate that some even claim there is no substitute for this spice.

If you find it hard to find a rationale for buying such an expensive seasoning, you still have a few options to replace saffron:

• A small amount of turmeric mimics saffron in color but does not replace the taste. Experts suggest combining it with paprika. To make this substitute, combine ¼ teaspoon turmeric with ½ teaspoon saffron.
• Safflower is considered an excellent substitute for saffron, as it has a similar ability to color food and a pleasant, original flavor. If a recipe calls for 1 teaspoon of saffron, use a teaspoon of safflower instead.
• You can use marigold flowers to recreate the same color as saffron. It will be necessary to dry the flowers and then grind to a powder that can be added to the dish instead of saffron threads.

You have read the full information about what saffron is and how to choose and apply it correctly. The beneficial properties of this spice make it a valuable culinary ingredient, popular all over the world. Try saffron for yourself, and it may become your new culinary favorite.

Syn.: crocus sowing, cultural saffron.

Corm perennial plant with colorful flowers, flowering duration of which is 1-2 days. It is used as a spice in cooking, as an active ingredient in many oriental medicines.

Ask the experts

flower formula

The formula of the flower of saffron seed: O (3 + 3) T3P (3).

In medicine

The beneficial properties of saffron are widely used in the Eastern pharmaceutical industry, in the arsenal of which there are about 300 medicines with an extract of this plant. Saffron seed extract is used as part of dietary supplements (Lifevita saffron, Chyawanprash). Since ancient times, Asians have cured cataracts with saffron infusion, now it is part of eye drops.

Some previously known preparations (Hufeland baby powder, sabur tincture, saffron-opium tincture, syrups, patches) contained saffron. In the stigmas of the plant is used for convulsive cough, spastic phenomena in children.

Contraindications and side effects

Saffron can provoke a miscarriage, so pregnant women should not take it. It is not recommended to use saffron treatment for high blood pressure, diabetes, and some diseases of the cardiovascular system.

In cosmetology

The properties of saffron are unique. Essential oils of stigmas are often an active ingredient in various skin and hair care products: balms and shampoos, body and face creams, gels and masks. Saffron is used for the face because it improves skin condition, softens and moisturizes, retains moisture and rejuvenates, having antioxidant properties. Known means with a rejuvenating effect based on saffron: Veda Vedika cream, Kumkumadi oil.

In cooking

The use of saffron as a spice in oriental cuisine is known. Its bitter spicy taste goes well with the ingredients of various dishes (pilaf, bozbash, peas). Saffron spice is added to first courses - lamb meat soups, fish soups. In Sweden, saffron stigmas are used as a natural dye for dyeing pastry. In addition, the spice has preservative properties, since food with the addition of saffron is perfectly preserved for several days. Tea acquires a peculiar taste and a golden hue, thanks to several stigmas of saffron, and milk with this spice improves complexion, strengthens the walls of blood vessels, has a beneficial effect on the nervous system, and nourishes the brain.

In other areas

The plant is used as a dye for dyeing woolen, linen, cotton fabrics, in the food industry (tinting ice cream, creams, marmalade and cream, butter). Abroad, saffron stigmas are added to liquors to give it a specific flavor.

Cultivated for the purpose of obtaining spice "saffron", which is the stigmas of flowers in dried form.

Classification

Saffron (lat. Crocus sativus) is a herbaceous perennial bulbous bulbous plant that belongs to the genus Saffron (Crocus) of the family Iris or Kasatikovye (Iridaceae). Common saffron is considered a hybrid of Cartwright's crocus (Crocus cartwrightianus Herb.), the most common species of the genus Saffron.

Botanical description

Saffron is a bulbous perennial plant reaching a height of up to 25 cm. The corm is slightly flattened, spherical in shape. The system is fibrous. Linear, narrow leaves appear during the flowering period, elongate at its end. Saffron flowers are large, purple (rarely yellow or white), begin to open in early autumn. The perianth is interpetalous, simple with a long funnel-shaped tube, the limb is of a pale purple hue. The stigmas are reddish-orange. The formula of the saffron flower is O(3+3)T3P(3). One corm can produce two or three flowers. Corollas open in sunny weather and please the eye for no more than two days. The total duration of the flowering period of the saffron plantation does not exceed two weeks. The fruits are triangular capsules. Saffron does not form seeds; it reproduces only by baby corms.

Spreading

Saffron is widespread in Azerbaijan, Central Asia. It grows on well-lit rocky slopes, along roads. The plant is one of the most ancient cultures. Recently, saffron has also been grown in Europe - in the southern regions of France. The plant is also found in Russia - in Dagestan and other regions of the North Caucasus, in the Crimea.

Distribution regions on the map of Russia.

Procurement of raw materials

The part of saffron used is the stigmas of the pistils. The flowers are harvested in dry, sunny weather in the afternoon. The corollas are chosen only those that have blossomed on the first day and immediately pluck the stigmas of the pistils. In the process, they try not to capture the filaments, which reduce the quality of the harvested raw materials. Dry in dryers for 15 minutes. Well-dried spice is slightly greasy to the touch, has a peculiar aroma and a bitter-spicy taste. Due to the hygroscopic structure, dry stigmas are stored in hermetically sealed containers for no longer than two years. To get one kilogram of raw materials, it is necessary to collect stigmas from about 220 thousand flowers. Therefore, the price of saffron is quite high, and the raw material is especially valued in the world.

Chemical composition

Saffron contains essential oil (0.6 - 0.9%) in the form of picrocrocin glycoside, fatty oil (up to 13%), carotenoids, lycopene, flavonoids, wax, thiamine, B vitamins, sugar, nitrogenous substances, calcium, potassium, phosphorus. The anthocyanin pigment is present in the flower petals, and the leaves contain up to 0.25% ascorbic acid.

Pharmacological properties

Common saffron is not a pharmacopoeial plant and is not used in domestic official medicine, but it is widely used in traditional medicine in other countries, for example, in Asia.

In traditional Chinese medicine, saffron is used as a stimulant and psychoactive agent. Saffron induces enzymatic activity, thereby facilitating the removal of protein from the human body. The herb stimulates uterine activity and may have abortive effects. Crocus contains a fairly high content of riboflavin, hence the ability of the herb to lower blood cholesterol levels.

According to V. Dobronravov, saffron is able to excite the activity of the nervous system in small doses and, conversely, in large doses it has a sedative effect (causes drowsiness, lethargy). In the time of Hippocrates, saffron was likened to opium, claiming its stimulating effect in small doses.

As a result of modern studies of oriental medicine, the effectiveness of the treatment of neurodegenerative Alzheimer's disease in its mild and moderate forms with saffron has been proven. Taking the spice twice a day at 15 mg is equal to the effectiveness of using the drug Donepezil at a dosage of 5 mg twice a day. It has been proven that the use of saffron leads to significantly fewer side effects, and the symptom of nausea is also reduced. The results were made public in 2010.

In 2007, Progress in Neuropsychopharmacology and Biological Psychiatry reported that 15mg of crocus petals was as effective as 10mg of Prozac in treating mild to moderate depression.

Application in traditional medicine

Raw saffron is used in the form of water infusions for the treatment of certain heart diseases, leukemia, angina pectoris. Saffron infusion has analgesic, sedative, anticonvulsant, diuretic, antispasmodic, anti-inflammatory, bactericidal effects. Effective for cystitis, urolithiasis, urethritis, used to relieve seizures in epileptic patients. An infusion of the stigmas of the plant is used as a means of stimulating sexual activity and toning the nervous system.

Saffron stigmas are used after soaking in water or milk. You can also dry the raw materials in a hot pan. When preparing a medicinal product, it must be remembered that the healing properties of saffron are lost at high temperatures. Therefore, warm boiled water is used to make tinctures from the plant.

Saffron is a natural antibiotic. It perfectly cleanses the blood, stimulates the formation of new cells, promotes the rejuvenation of all body tissues. In oriental medicine, saffron is often used to treat the digestive tract, with intestinal polyps, cataracts, insomnia, hemorrhoids and gynecological ailments. Saffron is a choleretic agent, and in combination with honey, it is effective for crushing and removing stones from the kidneys and bladder. Eating spices in food reduces appetite, therefore it is used for weight loss.

Externally, saffron essential oil is used to treat hard-to-heal wounds. Essential oil relieves stress, calms the nervous system. Compresses and lotions for external use are also made from an aqueous infusion of saffron stigmas. In the folk medicine of Azerbaijan, saffron is popular as an anti-inflammatory and diuretic. It is used for cycle disorders in women, for urolithiasis, leukemia, as a sedative for hysteria, for stopping convulsive phenomena in epileptics. An aqueous infusion of saffron is used in folk medicine to treat diseases of the heart, kidneys, angina pectoris, and arousal of sexual activity. In a mixture with pepper and ginger, the healing properties of saffron are enhanced. Externally, saffron oil and water infusion are used in the form of compresses, lotions in the treatment of difficult-to-heal purulent wounds.

History reference

Saffron has been known to mankind since ancient times. In the medical texts of Ancient Egypt, the mention of it dates back to 1500 BC. The plant does not grow in the wild, so it is not easy to establish its homeland. Most likely, this is India, Iran or Asia Minor, as evidenced by references in ancient chronicles. The name of the plant is associated with the name of the legendary young man Crocus.

There are two versions of the origin of saffron. One of them tells that the god Hermes was very fond of a beautiful young man, but by a stupid coincidence he killed him. At the place where the blood was shed, a colorful crocus flower grew. Another version of the legend says that Crocus was madly in love with a beautiful nymph. But the gods intervened in their romantic relationship and turned the nymph into a flowering bush, and the young man into a small plant with amazing bright flowers, which acquired the name "crocus" or "saffron".

Translated from Arabic, "saffron" means "for-fran" or "to be yellow." The world knows the coloring properties of the plant. From ancient times, the kings of Babylon and Media had yellow shoes dyed with saffron. They also dyed fabrics, bedspreads, and clothes in a golden hue.

As a spice with a specific aroma and bitter taste, saffron has been known since the reign of King Henry VIII of England. The king forbade the ladies of the court to use the coloring properties of the plant to dye their hair, presenting saffron as a useful spice for use in cooking. The spice was added to the wine, it also provided an additional intoxicating effect. The Chinese added saffron to the traditional sake drink. Known since historical times is the "ointment of Dionysus", which was prepared from rosebud, saffron flower, acacia and opium poppy. Such a healing mixture was diluted in wine, it was used as an aphrodisiac, an aphrodisiac for men.

In the twentieth century, crocus began to be cultivated in Spain. Later, from there, the plant was exported to all European countries. Valais in Switzerland is a famous as well as venerable area where the herb saffron is grown. The so-called "saffron fields" (krummenegga) have been located there since 1422. According to historical information, the fields were created by knights who returned from the Crusades.

Literature

1. Dudchenko L. G., Kozyakov A. S., Krivenko V. V. Spicy-aromatic and spicy-tasting plants: a Handbook / Ed. ed. K. M. Sytnik. - K .: Naukova Dumka, 1989. - 304 p.

2. Lavrenov VK Modern encyclopedia of medicinal plants. - M .: CJSC "OLMA Media Group", 2007. - 272 p.

3. Lavrenova G. V., Onipko V. D. A thousand golden recipes of traditional medicine. - St. Petersburg: Neva Publishing House, 2004. - 352 p.

4. Medicinal plants. Use in folk medicine and everyday life / L. V. Pastushenkov. - St. Petersburg: BHV - Petersburg, 2012. - 432 p.

5. Maznev V. I. Highly effective medicinal plants. — M.: Eksmo, 2012. — 608 p.

The flower, which will be discussed, is a true miracle of nature, which appears first at the dawn of the season, and then at its sunset, like a signal light, foreshadowing the change of times. Despite its availability, small size and modest beauty, it is one of the most desirable in both the garden and the kitchen, only now as the most expensive spice in the world. Meet the saffron covered with legends and wisdom of centuries - the best spring surprise that everyone can afford!

"Saffron" in Arabic means "yellow", probably because the stigma of the pistil of the flower has a bright yellow color and is associated with the famous spice and wonderful food coloring that is obtained from this plant. However, our gardeners are more familiar with its other name - crocus, from the Greek word "kroke" - "thread".

The genus Crocus (Crocus) from the family of irises, or irises (Iridaceae), belongs to small-bulbous plants, since their underground part is a rounded corm with an average diameter of about 2–2.5 cm. Goblet flowers are small, from 2 to 5 cm, directed upwards, there are different colors: purple, lilac, yellow, white and even striped. The flowers bloom on a peduncle without a stem and resemble a glass on a thin stem. It seems that they appear directly from the corm, but in fact there is a short stem underground. From one corm develops from 1 to 3 flowers. The height of the flower with the perianth stalk is usually 10–15 cm. The leaves are narrow, appear during or after flowering.

From one corm develops from 1 to 3 flowers.

All types of crocuses are both spring and autumn - ephemeroids. They begin vegetation in the cool season (early spring or autumn), and after flowering, their ground part dies off, and the plant goes dormant.

All types of crocuses are both spring and autumn - ephemeroids.

In nature, crocuses have a very wide range, covering the Mediterranean, Central Europe, the Caucasus and Crimea, as well as Central and Asia Minor. Therefore, they can be found in alpine meadows, in steppes, forests and on mountain slopes. In total, there are more than 80 species of crocuses, in addition, more than 200 varieties have been obtained.

Spring flowering crocuses

Crocus spring(C. vernus) - its homeland is the Alps and the Pyrenees. Blooms in early spring for about 3 weeks. The flowers are purple, white, sometimes striped. Plant height is about 15 cm. Dark green narrow leaves appear simultaneously with flowers.

Crocus golden(C. chrysanthus) - grows naturally on the rocky slopes of the mountains of the Balkan Peninsula, as well as in Turkey. Very attractive species with bright yellow-golden flowers. Plant height up to 20 cm. Blooms for 2-3 weeks in March - April.

Crocus yellow(C. flavus) - occurs naturally in the Balkans and Asia Minor. The plant is up to 20 cm high, the leaves are narrow, with a ciliated edge, about 10 cm long. It blooms in March - April for up to 20 days. The flowers are bright orange.

Crocus Zibera(Crocus sieberi) - originally from Greece. The flowers are small, their color is very diverse: white with a purple stripe, lilac-pink with a yellow center, purple. Blooms in spring. It has decorative forms and varieties:

● Tricolor is characterized by large purple flowers with a yellow center surrounded by a white ring;
● Bowles White has white flowers with an orange centre;
● Violet Queen has purple flowers with a yellow centre.

Crocus Korolkova(C. korolkowii) - grows naturally in the mountainous regions of Central Asia. Its corm has a diameter of about 1.25 cm. The leaves are narrow, 2 mm wide and up to 6 cm long. The flowers are orange-yellow. Blooms in March - April for more than 3 weeks.

Crocus reticulated(C. reticulates) - common in Europe, in particular in the south of Ukraine and in the Crimea, as well as in the Caucasus and Turkey. This is a rare species that needs protection. It grows on the edges of oak forests, as well as in the steppes. The corm is round with a diameter of up to 1.5 cm. The leaves are narrow, appear together with the flowers, at first their length is only 2–4 cm, after flowering they are significantly lengthened. The flower is white or pale lilac, the outer perianth segments have 3 longitudinal purple stripes, the anthers and stigmas are orange. Blooms in early spring for 3 weeks. Sometimes it is mistakenly called a snowdrop because of its resemblance.

Crocus two-flowered(C. biflorus) - grows in nature in the Balkans, in the Crimea, in the Caucasus, as well as in Turkey, Iraq and Iran. Prefers dry rocky mountain slopes. The color of the flowers is very diverse, there are white, lilac, bluish flowers, often with brown spots or stripes on the outer side of the tepals. Flowering occurs in early spring.

Crocus Tomasini(C. tommasinianus) - its range includes Bulgaria, Albania, Hungary and the countries of the former Yugoslavia. It grows in deciduous forests and on shady hillsides. Star-shaped flowers are pinkish-lilac, sometimes with a white border. Blooms about 25 days in early spring. It propagates well by seeds and easily naturalizes. It has several varieties, among which the most popular are Lilac Beauty (with lilac flowers) and Whitewell Purple (with purple flowers).

Autumn flowering crocuses

Crocus beautiful(Crocus speciosus) is the most popular autumn flowering species in horticulture. In its natural form, it grows along the edges of the mountain forests of the Crimea and the Caucasus, the Balkans and Asia Minor. Corm up to 2.5 cm in diameter, spherical or slightly flattened from top to bottom. In spring, leaves up to 30 cm long appear, at the beginning of summer they die off, and in early September large flowers, up to 7 cm in diameter, appear. Flowering continues until frost.

Crocus Sharoyana(C. scharojanii) - found in the highland meadows of the Caucasus and Asia Minor. The bulb is small, spherical, up to 1.3 cm in diameter. The flowers are orange, rare for autumn crocuses. Height from 7 to 20 cm. Blooms in early autumn.

Crocus valley, or hilly(Crocus vallicola) - grows naturally in alpine meadows in Transcaucasia and Northern Turkey. Plant height from 6 to 12 cm. Delicate white flowers with purple longitudinal stripes on the perianth lobes and orange spots in the throat bloom in September.

Crocus sativa(C. sativus) - currently not found in the wild. It has long been a cultivated species, was known in ancient Assyria and ancient Egypt. It can be called a legendary plant, it is its dried red-orange stigmas that are a wonderful and very expensive spice, known as "saffron", for which this crocus is cultivated. The height of the plant is from 10 to 30 cm. The color of the flowers is variable: more often lilac or purple, but white and yellow are also found. The flowers have a characteristic pleasant aroma. Blooms in autumn.

Crocuses by flowering time

March - early April: blooming Chrysanthus group (Chrysanthus) - early-flowering species and varieties. Hybrids of this group are obtained from crossing golden crocus (C. chrysanthus) and two-flowered crocus (C. biflorus) and its hybrids. These crocuses are also called botanical. Among the varieties of this group you can find a variety of flower colors:

● white: Miss Vain, Snow Bunting, Ard Schenk;
● tan: Cream Beauty, Advance, Goldilocks;
● bluish: Blue Pearle;
● white and purple: Blue Bird, Prins Claus.

April: the group of crocuses, which blooms a little later in April, includes: spring crocus, yellow crocus, netted crocus, Sieber crocus and its varieties, Korolkov crocus.

April - early May: mainly large-flowered Dutch hybrids bloom. Very beautiful and unpretentious, their flowers are approximately 2 times larger than those of other crocuses. The basis for the selection of these varieties (and there are now more than 50 of them) was the spring crocus (C. vernus) and some other species.

Varieties differ in flower color:

● purple and lilac: Agnes, Flower Record, Remembrance, Little Dorrit, Negro Boy, Purple Sensation, Victor Hugo;
● white: Albiflorus, King of the Whites, Silver Coral, Snowstorm;
● yellow: Yellow Mammoth (Dutch Yellow);
● striped: Glory of Sassenheim, Jubilee, King of Striped, Pickwick.

Flowering time for different varieties varies by 5-7 days.

September October: beautiful crocus (Crocus speciosus) and its varieties bloom.

● snow-white Albus;
● lilac Artabir;
● pale lilac Aitchesoni;
● blue-violet Oxonian;
● pink with a yellow center Cassiope.

cultivation

Spring-blooming crocuses are planted in Ukraine in September-October, and autumn-blooming crocuses are planted in August-early September.

● You need to plant crocuses in sunny areas or in partial shade. They prefer loose, nutritious and dry soil. The area for crocuses should be dug up, it is advisable to drain with river sand or fine gravel, add compost or rotted manure. It is recommended to add wood ash to clay soil.
● Before planting, the bulbs are inspected, the spoiled ones are rejected, the planting material must be without flaws. To avoid the development of diseases, it is better to treat corms with fungicides according to the instructions. The drug Maxim has proven itself well.
● Planting is carried out at a depth 2–3 times the length of the bulb, but not less than 5 cm. On heavy soils, it is better to reduce the depth by 2 times.
● The distance between the bulbs is from 7 to 10 cm. It is not worth planting too densely, because crocuses grow without a transplant in one place from 3 to 5 years, and during this time many daughter corms are formed. Water and mulch after planting.
● For planting crocuses, you can use special containers for bulbous plants. This technique allows you to protect the corms from being eaten by rodents and helps to easily find the corms when they are transplanted.

Planting is carried out to a depth of 3 times the length of the bulb, not less than 5 cm.

Care

Top dressing. Crocuses love top dressing, it is best to use complex mineral fertilizers for this. You can not feed with fresh organic matter, because an excess of nitrogen contributes to the development of fungal diseases. The first top dressing is done in early spring, still in the snow - 30–40 g of complex mineral fertilizer per 1 m2 are applied. The second top dressing with a reduced dose of nitrogen is applied during flowering or immediately after it. After flowering, the ground part gradually dries out, and you can forget about crocuses until next spring.

Reproduction. Crocuses are very easy to breed with children. They are planted 3-5 years after planting. In this case, the corms are dug up after the leaves have dried. Patients are examined, discarded, and mechanically damaged are treated with wood ash. Store in a cool dry place until the beginning of autumn.

Species crocuses can be propagated by seeds, but it must be borne in mind that seedlings bloom only in the 4–5th year.

In the landscape. Crocuses are good on alpine hills, flower beds, in near-trunk circles of trees, they look wonderful next to, thujas and junipers, they can be combined with other small-bulbous plants - galanthus, erythroniums, and also primroses.

The more in number and varietal diversity they will be in the spring-autumn flowerbed, the more spectacular the picture will turn out. Plantings look especially beautiful in which each species or variety is grown in a large group that forms a color spot. Crocuses are quite unpretentious, they winter well, their cultivation will not be difficult. Try it!

Saffron is the most expensive spice, which is why it is also called "red gold" due to its red tint and high cost. It is widely used in cooking as a spice, as well as for coloring dishes.

Titles in other languages:

• lat. Crocus sativus;
• English Saffron;
• German Gewürz Safran;
• fr. Safran.

Appearance

Saffron seed or crocus seed belongs to the family Iris or Kasatikovyh (Iridaceae). This perennial plant is a relative of the crocus. It only blooms in autumn. Tubers sprout narrow-shaped leaves and flowers of a pale purple hue. Its height reaches from 10 to 30 cm. The bulbs look like a tuber, the diameter of which is up to 3 cm. Leaves and flowers sprout from the bulb. The leaves of the plant are erect and narrowly linear.

One bulb can have from 1 to 3 large flowers. Each flower has many yellow anthers and one long yellow pistil, which ends in three orange-red stigmas and is 2.5–3.5 cm long. It is the stigmas that are used to prepare the spice.

Kinds

• Kashmiri is grown in India. It has a dark red tint, long stigmas and a special aroma.
• Spanish is produced in Spain. It is dried in special ovens using fire. Coupe is the most expensive and best variety, because it is harvested from the fragrant red tops of the stigmas. Superior is quite common, it is made from a whole stigma, so it has a slight aroma.
• Iranian is considered the cheapest and most common among other species.

Where does it grow?

Saffron belongs to heat-loving plants, therefore it prefers the territory with hot summers. This spice is grown in Greece, Pakistan, Spain, Iraq, India. It is also grown in Portugal, Crimea, China, Japan, Transcaucasia. The wild species can be found in almost all countries of the world.

Most of all, Spain, India and Iraq are engaged in cultivation, because they provide the whole world by 80%.

Where and how to choose a spice?

Depending on the quality and color of the threads, saffron can be:

• Natural consists of flower threads of red and yellow shades and may contain anthers and pistil residues. It is of low quality.
• Saffron only from red flower threads - high quality. This spice passes quality control.

The Spanish or Indian saffron has the highest value. If the price of a spice is low, then it is American safflower or marigold. This spice is not added with spoons, but several saffron strings are used. To obtain a rich color and subtle aroma, this amount is quite enough. They are easily crushed by hand before adding to the dish.

Some merchants cover the threads with glycerin to increase the weight, and therefore earn more. To expose dishonest sellers, you need to try saffron, glycerin gives a sweet taste. You also need to pay attention to the color - the real one has a dark red color.

Pigments have coloring properties, so it should not be kept in the sun, but only in a hermetically sealed container.

When buying ground saffron, you can buy turmeric, these spices look very similar in appearance. So that sellers cannot mislead you, you must buy it only in sealed, labeled packaging.

To determine the freshness of this spice, it is enough to have a glass with a warm hand on hand. Fresh threads will quickly swell, and the water will turn yellow, but stale threads will remain in their original form.

spice making method

• During the flowering of the spice, flowers are collected, each of which blooms separately for only three days. The plantation of this plant blooms for about 30 days.
• Saffron flowers are collected only in good sunny weather.
• Next, stigmas are plucked from each flower, their number is three things.
• Then they are dried under the rays of the hot sun or special dryers are used, where the drying process takes from 15 to 30 minutes, depending on the temperature used.
• Carefully sort the threads, separating red from orange.
• To determine the type of spice, threads are dipped into the water - those that fall to the bottom are the highest grade, and those that remain afloat are of the lowest grade.
• Store saffron in a sealed container.

Peculiarities

• Propagated by division of the tuber-bulb.
• The plant blooms from September to November, depending on where it is grown.
• Has a strong aroma.
• The seasoning has a bitter, slightly pungent taste.
• The threads of the plant are soft to the touch.

Nutritional value and calories

100 grams of saffron contains:

You can learn more about saffron from the video.

Chemical composition

Saffron has a rich chemical composition, so it has a beneficial effect on the entire body. This spice contains a large amount of nutrients. Content in 100 grams of dry product:

Useful properties, effect on the body

• It has a diaphoretic, antispasmodic and antibacterial effect on the body.
• This spice is a strong antioxidant, therefore it is used for cell regeneration.
• This component is used as a strong aphrodisiac.
• It has a tonic effect on the entire body, and also relieves fatigue.
• A vitamin cocktail of saffron and water has a beneficial effect on dry skin, it becomes silky and young.
• In combination with other herbs, this expensive spice helps with coughs, indigestion, bloating, baldness and insomnia.

Harm

It must be taken in small doses. Overdose can lead to overexcitation of the nervous system, drug intoxication, poisoning or death.

Contraindications

• You can not use during pregnancy, because this spice can provoke an increased tone of the uterus or uterine bleeding;
• In large doses, it acts as a narcotic substance;
• Enhances the effect of intoxication if you use spice with wine;
• Do not give to children under two years of age;
• It is forbidden to use this spice in diabetes.

Butter

The essential oil of saffron is called saffronol. Today it is used in various cosmetic products: shampoos, gels, lotions, creams or masks for face and hair. Also on its basis create expensive perfumes and incense.

Use of essential oil:

• 3-7 drops are added to the baths
• for massage use 5 drops per 5 grams of base
• 5 drops per 5 grams of base are added to creams and masks
• for reflex massage use this oil with transport oil (1: 1)
• 2-3 drops are enough for aroma medallions
• for rheumatism, a mixture of a few drops of saffron oil and 0.5 teaspoon is used. tablespoons of almond oil. This solution is rubbed into diseased joints.

Application

In cooking

It is better to buy saffron in the form of threads, because the ground spice can be diluted with other spices. In the presence of impurities, in the ground form, it can lose its unique flavor.

The main ways to prepare the spice before adding it to food:

• Before adding the thread, it is necessary to soak in warm water or milk, they also make a tincture of alcohol. Next, the spice is added to food along with the solution.
• In a dry frying pan, fry the stigmas of the spice a little, then make a powder out of them, pour warm milk over it and let it brew for 30 minutes. This mixture can be added to baked goods or to various rice dishes.
• Spice as a powder can be consumed without pre-soaking.

The real rich aroma of saffron can be fully felt only after 12 hours.

• This spice is very famous in the Mediterranean, Southeast Asia and the Middle East, it is added to fish, meat or rice dishes. For example, Provencal fish soup (bouillabaisse), Milanese risotto or sweet pilaf with almonds, cashews and raisins.
• In Europe, saffron is used to color cookies and cakes, and can also be added to soups, rice dishes, sauces, pasta and various desserts.
• This spice is used as a seasoning for sweet sauces, dairy dishes, mousses and jellies, cream and ice cream, as well as for a variety of pastries.
• In Mediterranean cuisine, this spice is added to seafood, various broths and soups, sauces and butter. This spice goes well with tomatoes, asparagus or cauliflower.
• This spice is added as a flavoring agent to liqueurs and soft drinks.
• The spice is added to tea or coffee with milk, just two stigmas will give an unforgettable aroma to a hot drink.

Saffron has a peculiar aroma, so they try to use it separately from other spices, but, nevertheless, it creates a harmonious combination with such spices: thyme, cilantro, basil, cinnamon or rosemary. This spice is added to a wide variety of dishes.

Recipes

Korean cabbage

Ingredients:

• Half head of cabbage
• 1 liter of water
• 1 st. a spoonful of 70% vinegar
• 3-4 strands of saffron
• 1 onion
• 2 cloves of garlic
• 2 tbsp. spoons of sugar
• A pinch of red and black pepper, coriander and salt
• A little vegetable oil

Cooking

Finely chop the cabbage and pour boiling water over it, let it brew for 10 minutes. Drain the water.

We are preparing the marinade. Separately, boil a liter of water in a saucepan. Add all spices to boiling water: black pepper, coriander, saffron, vinegar, salt, sugar and garlic. Cut the onion into cubes and fry in vegetable oil, add red pepper to it. Next, the onion is added to the pot with spices, and cook over low heat. Pour the cabbage with the finished mixture with spices. We put in the refrigerator for 24 hours.

Rice

Ingredients:

• 250 grams of rice
• 1 st. a spoonful of water with milk
• 1 teaspoon olive oil
• 0.5 tsp. spoons of saffron
• Salt to taste

Cooking

First, rinse the rice thoroughly and pat dry. Pour 1.5 liters of water into a saucepan, bring to a boil, then add olive oil, rice and cook over low heat for 15 minutes. Take milk with water, heat it up a little and add saffron, let it brew for a few minutes and pour it into a pot with rice. Mix thoroughly. This side dish is suitable for pork chops and baked meat.

Ingredients:

• 1 bulb
• 3-4 strands of saffron
• 500 ml cream
• 1 st. a spoonful of vegetable oil
• Salt to taste

Cooking

Finely chop the onion, add the saffron and fry over low heat until the onion becomes transparent. Then add cream and salt, continue to cook until thickened. This sauce is suitable for meat dishes.

In medicine

Saffron has a beneficial effect on the entire human body, and to enhance this effect, doctors recommend using it in combination with black pepper and ginger.

Saffron is used in medicine for various diseases:

• increases the number of red blood cells in the blood;
• improves heart function;
• normalizes blood pressure;
• improves blood composition;
• helps with vision problems;
• with diseases of the cardiovascular system;
• helps to relieve inflammation of the gums;
• with vascular disease;
• regulates fat metabolism;
• helps to deal with stressful situations;
• helps in the early stages of atherosclerosis, hypertension, coronary heart disease and angina pectoris;
• used for asthma;
• fights bouts of severe coughing;
• used for diseases of the spleen and stomach ulcers;
• favorably affects many systems of the body: nervous, digestive, circulatory and female reproductive;
• strengthens and calms the nervous system;
• fights convulsions and spasms, therefore it is used for epilepsy.
• soothes with depression, hysteria, fears or overexcitation.

You can learn about the use of saffron in medicine from an excerpt from the program "Live healthy!"

Saffron is effectively used to treat the following diseases:

• Saffron with milk helps strengthen the heart and nervous systems, improves skin condition, fights depression. You need to take 1 liter of milk and add 0.1 grams of saffron.
• For external use, lotions are used to help fight severe headaches, migraines and insomnia. It is necessary to prepare a mixture of 3 strands of saffron and 3 drops of ghee. This solution must be rubbed into the nostrils, and also dripped into the nose.
• For menstrual disorders or pain, 5 threads per day are enough. To relieve prenatal pain, you need to increase the dose to 10-12 threads.
• With internal bleeding, a healing mixture will help. It is necessary to mix 5 strands of spice, 0.5 tsp. spoons of turmeric and a glass of hot milk.
• With diseases of the blood and liver, 3 strands of spice, 10 pieces of raisins and half a glass of cold water without boiling will help. Then let it brew for eight hours and consume 2 times a day.

In cosmetology

Face masks with saffron moisturize and soften the skin. Take 1 teaspoon. a spoonful of liquid honey, 2-3 strands of saffron and 1 tablespoon of sour cream. Mix all the ingredients and apply on the face for 20 minutes, then rinse thoroughly with warm water.

pros

• All cosmetic products based on saffron have a strong rejuvenating effect, because this plant stimulates metabolic processes inside the cells.
• It has a wound healing property, therefore it protects the skin and prevents the occurrence of inflammatory processes.
• It is a very popular ingredient in expensive face creams and other cosmetic products for body, hair and skin care.

Varieties

Kashmiri saffron has three varieties:

• Shahi
• Mogra
• Lachha

Spanish saffron has two varieties:

• coupe
• Superior

Collection and cultivation

Collecting saffron takes a lot of time and effort.

To get 1 kilogram of this spice, you need to work hard for dozens of workers all day:

1. In the morning, the collection of flowers begins, which have a light purple color.
2. From each flower you need to get the stigmas of an orange-red hue. This is a very long and monotonous work, so it is done by all family members.
3. The threads are dried and only after that they acquire their original flavor.

Saffron is usually grown in hot climates. About eighty percent of the spice is produced in Iraq and Iran. Growing saffron in the climatic conditions of Russia is almost impossible.

Story

It is assumed that the birthplace of the plant is Central Asia or the island of Crete, because there are no exact facts. It is known that in the second millennium BC, saffron was actively grown in the eastern Mediterranean. In Egypt, it was used as a valuable medicine that helped fight various diseases. Clothes and shoes that were dyed with it were very popular.

Today it is difficult to say where this spice was first grown. Researchers presumably name Asia Minor, India and Iran. In ancient times, the Romans called it crocus and used it as a medicinal preparation or a dye. Over time, interest in this plant has disappeared significantly. And only a few centuries later, saffron acquired a new life in Spain, where it was brought by the Arabs. Then it began to be grown in Italy and France.

• To get just 1 kg of saffron, you need to process from 80,000 to 150,000 flowers.
• There are 450 to 500 stigmas in one gram of saffron.
• One hectare of plantation yields 6 kg of spice in the first year, and up to 20 kg in the second year.

Since ancient times, spices have been highly valued all over the world, and some of them were even more expensive than gold. To date, natural spices are still quite in demand and expensive, the leader among them is saffron seasoning, one kilogram of which can cost from 450 to 800 dollars. Such a high price of the spice is due to the cost of growing the raw materials from which it is produced, and transportation, as well as storage features.

In addition, saffron is incredibly useful and has a number of unique properties that are not found in other spices, it has found its use in cooking, in medicine, and even as a natural dye. Given all these factors, it can be said without exaggeration that the most expensive spice in the world is saffron, or as it is also called “red gold”.

Saffron has been called the king of all spices for centuries, as it is quite versatile and incredibly beneficial to humans. It is the stigmas of purple crocus pistils, which are harvested under certain conditions and dried exclusively in sunlight. The mass flowering of such a crocus lasts only two weeks a year, in early October, and the harvest should take place as soon as the flower opens, on the same day.

The most common use of saffron spices is in confectionery, as well as in various sauces. It can also be used as a pain reliever or sedative. However, the use of "red gold" is necessary in moderation, as its overdose can even be fatal.

In addition, there are dishes where adding this spice is absolutely not recommended, because it will simply lose its beneficial properties. Since the seasoning is quite expensive, during the purchase you can often stumble upon a fake or a cheaper analogue - Imeretian saffron. In appearance, they are very similar to each other and even have an almost identical smell, but the latter does not have the beneficial properties that a natural product has.

In order not to be deceived, you need to know what the seasoning looks like and, if possible, buy whole, not ground stigmas. They must have a number of characteristic features:

• be dark red or red-brown;
• have yellow blotches;
• the appearance should resemble soft threads entangled with each other.

To give the finished dish a specific aroma and extraordinary taste, one small thread of saffron is enough.

To obtain a fragrant spice, it is necessary to strictly follow the rules of cultivation and collection.

Chemical composition and useful properties

The healing properties of saffron have been known to mankind for a long time. So, for example, it perfectly relieves melancholy and depression due to the fact that it stimulates the body to produce serotonin, the hormone of happiness. In addition, it is a good pain reliever and a mild psychotropic substance that is not addictive. Due to the peculiarities of its chemical composition, this spice strengthens the senses, improves the functioning of the digestive system, cleanses the lymph, respiratory tract, liver and kidneys.

Saffron also helps with problems with blood circulation and potency. Many women often use it as an anti-aging agent, as saffron masks smooth out wrinkles and make the skin more hydrated and supple. Tinctures from this spice have strong antimutagenic and anticarcinogenic properties due to the content of the spice in the chemical composition:

• carotene;
• thiamine;
• riboflamin;
• calcium;
• phosphorus.

It combines useful fatty and essential oils - glycoside and picrocrocin, as well as pinene and cineole, which have a great influence on the taste, aroma and coloring properties of this spice. In addition, he is rich:

• saccharides;
• saphronal;
• crocenite;
• natural yellow dye crocin;
• flavonoids;
• isoramentin;
• kaempferol;
• gum, which is a high molecular weight carbohydrate.

Seasoning saffron has certain contraindications

Who is contraindicated in saffron

Despite such a large number of useful substances and trace elements in the composition of saffron, there are people for whom it is categorically contraindicated, or not recommended for frequent use. Doctors advise to exclude saffron from the diet of children with an unformed immune system, that is, under the age of 16 years.

It should also be avoided by women during pregnancy and lactation, since even in small doses this seasoning can harm the health of both mother and child. Saffron is forbidden to people suffering from bipolar disorders and allergic reactions to chaff.

The use of seasoning in cooking

The use of saffron is very common in cooking, and especially in the manufacture of confectionery. This spice gives the dish a special aroma and unique taste. Since ancient times, chefs around the world have known which dishes are best to add saffron to enhance their taste. It goes best with meat and rice, and therefore in many eastern and Asian countries, such as Georgia or India, "red gold" is an integral part during the preparation of pilaf, kitcheri, basmati rice or dolma.

In European countries, this spice is preferably added to various cakes, sauces or dishes from expensive fish varieties. It is also actively used during the preparation of various alcoholic cocktails, as it can increase alcohol intoxication and give the drink a rich red color.

Alternative to saffron

There are not many spices that can act as an alternative to saffron, as its unique properties, flavor and aroma cannot be replicated. However, there are some analogues that are somewhat reminiscent of "red gold" and cost an order of magnitude less than the elite seasoning.

When preparing meat or vegetable dishes, expensive spices can be replaced with cheaper Imeretian saffron or Mexican tarragon. He is able to give the dish the same rich golden-orange hue.

Also for meat, vegetable and fish dishes, another good substitute for saffron is suitable - turmeric, it resembles it not only in appearance, but also a little in taste and smell. It can also be used in confectionery, however, in a very limited dosage.

If we talk about this seasoning as a dye, then safflower will be an excellent alternative to it, which is capable of giving the same fiery red hue, but costs ten times cheaper. In cooking, safflower is practically not used, because it has an unpleasantly pronounced bitterness in taste and smell.

You can find an alternative to saffron, but not a single spice will convey its aroma and taste.

How to grow saffron

Since this spice is the most expensive in the world, naturally many people are interested in how to grow saffron at home and set up their own business to sell it. First of all, it will be necessary to create appropriate climatic conditions and temperature conditions, since the crocus plant, from the pistils of which the spice is then made, is very picky.

It needs good lighting and solar heating of the soil. Based on these features, it is not difficult to guess where saffron grows in Russia, preferably in the southern regions, which are not characterized by sub-zero temperatures even in winter. The soil itself must be well fertilized and drained so that the water after irrigation does not stagnate and form a swamp.

In addition, it is very important that the seeds for planting are of exceptionally high quality, since the yield and cost of the finished product will depend on this. It is not so difficult to buy saffron seeds, the main thing is to find trusted and reliable suppliers, so for a start it is better to order them in small batches.

It is also worth noting that in one area, crocus can be grown for no more than five years, since it greatly depletes the mineral reserves of the soil and makes it infertile for some time.

It is imperative to monitor the temperature regime, since the crocus does not tolerate even a slight cold snap, the plant dies already at +15 degrees. The “red gold” crop is harvested in early October, the flowering period lasts about two weeks. It is very important to collect inflorescences immediately, as soon as the flower has blossomed, on the very first day, this affects the further quality and beneficial properties of saffron.

How to store

In order for saffron to preserve all its useful properties and unique aroma, it is necessary to adhere to several rules for its storage. Natural seasoning is stored for a relatively short time, therefore it is simply pointless to buy it in advance with a large margin.

It is best to purchase the spice in a semi-finished form - not ground, as fakes are often found in ground form. Saffron veins can be stored for about 2-3 months, provided that the dishes are dark and airtight so that moisture does not get there. Ground saffron can be stored for no more than six months.

Saffron is one of the most expensive spices.

seasoning cost

Since the process of growing crocus, as well as harvesting saffron, is very laborious, the cost of this spice is quite high. It is saffron that is recognized as the most expensive seasoning in the world and is called red gold. Depending on the variety and quality of raw materials, the wholesale cost of one kilogram of saffron today is 500-800 dollars.

The most elite and expensive variety is Greek, and the cheapest and most common is Iranian and Indian saffron. The retail price of one gram of natural "red gold" in domestic open spaces is at least 550 rubles.

Conclusion

Saffron has always been considered the most expensive spice, which has no analogues in its healing properties, and it has remained so today. It is used in various fields, medicine, cooking, and is also used as a natural dye. Due to such popularity, despite the high price, many unscrupulous manufacturers try to sell other seasonings similar in appearance and smell under the guise of ground spices. Therefore, it is very important to be able to distinguish a natural product from a fake. Growing and selling "red gold" is a fairly profitable business, and therefore it is reasonable to grow it at home for the purpose of further marketing.