Saffron (Crocus sativus)

Saffron (Crocus sativus, family Iridaceae) is a bulbous plant that has its origin in Greece and Asia Minor.

From its stigmas (each flower has three stigmas that correspond to the upper structures of the female structures, where the pollen grains will fall and germinate), we obtain the most rare and expensive of all spices.

It takes about 100.000-150.000 flowers (picked by hand) to obtain one kilogram of saffron.

The use of saffron is very ancient, there are records of its use in the Minoan Civilization (Crete), in Egypt, etc.. Today, there are several saffron producing regions: La Mancha (Spain), Kashmir (India / Pakistan), Gatinais (France), Kozani (Greece), Iran, Turkey, Morocco, Italy, etc, but the most expensive is, in general, the Spanish saffron.

The molecule that is responsible for the color of saffron is a carotenoid - the crocin, which also exists in the fruits of gardenia (Gardenia grandiflora, family Rubiaceae). These fruits were used to dye with yellow the ceremonial robes of the emperor of China. The yellow silk was reserved for the Son of Heaven - a title used by the Chinese Emperor.