Saffron
Saffron's miraculous, magical, mystical and medicinal story about collaboration and the cost of the most expensive spice in the world
Saffron’s success is thanks to humans. The plant would not be able to reproduce without our hands. That’s right, saffron is an infertile plant and the most valued spice in the world.
May this story hold a valuable lesson to us.
Nature grants one or two months in the Fall for its beloved golden child, “Autumn crocus”, also known as “saffron crocus” to bloom and be harvested. Crocus sativus is a fall-flowering plant, only blooming for two or three weeks out of the year. Depending on the location, saffron is typically harvested in late October into November.
Saffron (Crocus sativus) is an ancient legendary plant that is worth more than gold. It has three parts of value to the flower. In the center of the flower, the red stigmas have a strong, sweet aroma and provides saffron, a spice, as well as the yellow stamen and purple petals are prized for fabric dyes. Of the three, the spice, known as ‘red gold”, is carefully hand cultivated and is only harvested in the fall, making it the most expensive spice in the world.
Each flower produces only three threads (stigmas) of saffron, and it must be harvested by hand early in the morning and sun dried. For perspective, it takes hundreds of hours and about 1,000 flowers to produce one ounce and approximately 75,000 flowers to harvest 0.45 kilograms/ one pound of high-quality saffron.
The critical factors in determining superiority includes the low water content, a high content of specific aroma (safranal) and specific coloring (crocin and picrocrocin), flavor intensity, and the method of harvesting and drying.
The four major and biologically active compounds in saffron are crocin and crocetin (carotenoids deriving from zeaxanthin), which give saffron its yellow color; picrocrocin (apocarotenoid), which gives saffron its flavor; and safranal (terpen with an aldehyde function), which provides the specific odor of saffron. Crocin, also in gardenias, lends saffron its signature tinge of bitterness.
Saffron is packed with nutrients: 11% protein, 65% carbohydrates, 6% fat, and 12% water, and contains amino acids, fiber, lipids, vitamins B1 (riboflavin), B2 (thiamine) and minerals iron, copper, potassium, manganese, zinc, copper, and magnesium.
Its major compounds polyphenols, flavonoids, carotenoids and terpenes have powerful antioxidant and anti-inflammatory properties. Saffron may provide relief to the common cold and cough. Historically, saffron has helped wounds heal and is known as a sacred element in curing hormonal imbalances in the female body.
Today, the spice is primarily grown in the Mediterranean basin to India. Currently, the main world producers of saffron are Iran, Greece, Morocco and India. To a much lesser extent, Spain, France, Switzerland, Italy, Turkey, Azerbaijan, Pakistan, China, Japan and the USA are included, although Iran produces more than 90 percent of the world’s production.
How to distinguish quality and where to purchase saffron spice and how to store saffron
Saffron is also used in food coloring, flavoring, natural remedies, cosmetics, perfume, and synthetic drugs and is sold as thread or as a powder. Additives containing beet, red-dyed corn silk fibers, turmeric, marigold, safflower and paprika may adulterate the powder, giving it a metallic or tobacco smell. To test whether saffron is high quality, let it soak in hot water for about 10 minutes. High quality saffron will maintain its color.
Spices can be found in local Asian grocers, Middle Eastern grocer, gourmet grocers, larger grocery store chains and online. Keep saffron threads in an air tight glass container, in a cool, dry, dark place and it will keep for 2-3 years.
Add 1/8-1/4 teaspoon of saffron to food and drink for an earthy, slightly sweet, floral or honey scent. Saffron is a wonderful addition to tea, rice, risotto, spaghetti, potatoes, cauliflower, zucchini, soups, scones and desserts.
Simple Saffron Rice
Saffron is slightly moist with a sweet taste of honey and flowers. The aroma is floral and sweet, with notes of vanilla and honey and hints of hay. According to the Geneva-based International Standards Organization, a saffron stigma should be dark red and shaped like a trumpet, serrated at the top and joined at the end.
1 1/2 c. basmati rice (or substitute with your favorite rice ex. short grain is fine)
2 1/4 c. water
2 T. plant-based butter, softened
¼ t. saffron threads
¼ c. chopped cashews (or almonds)
¼ c. raisins (or Medjool dates, chopped)
Salt to taste (optional)
Rinse the rice until the water is clear.
Put rice, water and saffron in a pan, and bring to a boil. Reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter (or olive oil), cashews and raisins (or chopped dates). Salt to desired taste. Serves 4.
Note: my recipes are flexible and simple. Health and well-being is easy and natural. Add your favorites. Some ideas: add cinnamon and clove to taste.
The history of saffron has been debated
Crocus-based pigments can be traced back about 50,000 years ago to prehistoric cave paintings of beasts in northwestern Iran (Humphries, 1996). Early signs of cultivation and domestication were found later, around 1700-1500 before the Common Era (BCE), during the time of the Minoan civilization in Crete (Deo, 2003; Dewan, 2015). As high medicinal value and antioxidant ability were recognized, its commercial value as a spice increased, leading to its spread across the Mediterranean (Abrishami, 2004; Caiola and Canini, 2010).
Cleopatra enjoyed saffron as a cosmetic. Courtesans in Greece used saffron as perfume. In Rome, saffron was used it in luxurious baths and corridors. The Buddhists adopted their official golden color from the crocin chemical found in saffron.
In National Geographic, “Believed to have first been discovered in Bronze Age Greece, saffron has been cultivated for thousands of years for use as a spice, dye, and medicine.”
Regarding ancient texts, the word “saffron” dates back to the 12th century to the old French term safran that consecutively originated from the Latin safranum, the Arabic za’farān, and the Persian zarparan with the meaning “gold strung” (Asbaghi, 1988). Later, the Sumerians used wild-growing saffron in their remedies and magical potions.
Health and well-being: spice is food is medicine
Saffron’s rich phytochemical profile provides a promising approach in the prevention and treatment of diseases, thus reinforcing the interest for this medicinal plant. Saffron and its main molecules (crocins, crocetin, picrocrocin and safranal) is a natural stimulant that exerts beneficial effects on cardiovascular, ocular, neurodegenerative diseases and muscular degeneration, and a variety of disorders:
hormonal-pms, and
Alzheimer’s, heart disease, hypertension/ blood pressure and blood sugar.
Atherosclerosis is a major histological modification of the arteries in cardiovascular diseases and vascular dementia.
Aromatherapy
Studies show that even the scent of saffron may reduce stress, anxiety and psychological symptoms of pms.
How Much Saffron Is Enough? Too Much?
According to Dr. Greger, M.D., daily doses are considered safe up to 1.5 g a day (50 pinches). Saffron is typically sold in containers holding 1 or 2 g. Taking 5 or more grams a day can cause serious reactions, and overdoses involving 12 to 20 grams a day may be fatal.
Support your local nursery and plant saffron
How to grow saffron crocus bulbs
Saffron and Trekking in the Himalayas
Thank you, Imran Ganai, who owns an expedition business whose “main job is as a Tourist Trekking Guide in Kashmir, India.” His family owns an Inn in the Himalayas and he sent me photos of Saffron fields and some of his treks in the Himalayas. Over the years, Imran has sent me extraordinary photos and invited me to trek in the Himalayas! Would you like to join me?
About Robin
Join a nature whisperer to help Make Anima Mundi Great Again! Health is wealth!
Do you want to be a part of renaissance? Contact me to help: Regeneration Nation to Make Anima Mundi Great Again! Please join us throughout the U.S. and World!
As a nomad, I live in three ecosystems, and live out of two small suitcases.
My visionary work was supported by the late, Ronnie Cummins, a regenerative farmer, Co-founder of Organic Consumers Association and Regeneration International. Ronnie worked with RFK, Jr. to help stop pollution of our soils, seeds and food and our freedom. He encouraged me to help increase health, well-being, freedom, regenerative farming and The Billion Agave Project. I also work with Young Living Essential Oils, which have regenerative farms and have natural health and beauty products made from the plants they tend. My animal advocacy includes helping to care for wildlife too injured to be released back to the wild, and work with local leaders to help health and community. Conservation-restoration is part of my soul. My ancestor fought in the American Revolution. My great grandfather was a farmer and a friend of President Truman and my great aunt babysat President Truman’s daughter. My partner and I own farmland that has been in his family since 1902. I also wrote a guest column about farmland: the largest wealth transfer in history and what we can do about it.
YOU are needed
I am currently calling for volunteers and donations to help plant food and pollinator gardens in Tucson, Arizona.
And, are you interested in increasing health in your community? Let's create a network of food-pollinator and sanctuary throughout the U.S. and World. We can connect wildlife corridors, increase our well-being and help create habitats, food and the rains!
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The lesson of saffron is this: grow and be you, do what you came to life to do, your magic, your healing, your unique beauty and grace— and allow others help you share your gifts.
Cheers to you, health and well-being and nature, the spice of life! Stay tuned for Part Two and see you next week- please share Wildlands!
How interesting. Now I know why it is so expensive to buy. I wasn't aware of its health benefits. Great piece.
Really interesting and informative essay, Robin. I have tried saffron 2 times before and it was on rice as Persian restaurants here in Ottawa. So many potential health benefits and now I understand why the cost is high because of the labour involved in processing saffron. Thanks for sharing.