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Frequently Asked Question!
Saffron is a variety of spice, derived from the Crocus Sativus plant. It’s one of the most expensive spices in the world, priced in various regions of the world at $2,000, up to $5,000 per Kg. It’s a spice specific to Middle East and Southwest Asia.
There are multiple reasons behind the extreme prices worldwide for this spice. One of them is the climatory pickiness of the plant. The yields are often very frickle, and the plants require extensive maintenance. They only bloom for one week during a year, each flower producing three stamens which require hand picking.
The plant Crocus Sativus prefers low-density soils, well-watered and drained, with a clay-calcareous composition, and also highly organic content. In terms of organic content, a C. stativus crop requires between 20 and 30 tonnes of manure for each hectare
Typically a freshly picked Crocus Sativus flower produces an average of 30 mg of fresh saffron, which dried will be reduced at 7-8 mg. In general, 1 kg of flowers produce 72 g of moist saffron or 12 g of dried saffron. Around 1,50,000 flowers are required for the production of 1 kg dried saffron.
Saffron is majorly judged on 4 parameters :
1. Moisture – Defines the thickness and length of Filaments
2. Crocin – Measures the colouring Strength
3. Picrocrocin – Measures the flavouring strength i.e bitterness or taste
4. Safranal – Measures the Aroma in Saffron
The most common method for using saffron threads in cuisine, is by soaking them in hot water for several minutes. The hot water allows the flavors and pigments to be relieved from the saffron threads and then it is used in food spicing and coloring.
Along with the spicing and coloring the food, there are various other uses of this spice. For example, there are multiple natural remedies based on saffron, used for the prevention and cure of asthma, pertussis, insomnia, depression, flatulence, or heartburn.