Saffron Its Properties And Beneficial Uses-1

Saffron Properties And Benefits

The Saffron is a spice derived from the dried stigmas of Crocus sativus flower , a species of crocus in the family Iridaceae.

Origin of saffron
The Saffron is the oldest spice known and used by man since the dawn of mankind the cultivation of this plant closely related to the most cultured civilizations of the Eastern world, and its discovery in the West is marked by the progressive movement of peoples which , from east to west, formed the sequence of the cultures of the entire Mediterranean.


Its virtues and benefits have been collected since the beginning of civilization, largely in books (from the Old Testament to the more modest annotations) or transmitted orally from generation to generation through the popular culture.


This ancient plant is linked to the history and socio- cultural values of mankind since the Bronze Age, has also been object of interestof divine, raising to the sacred category of Olympus, forming part of the classical antiquity mythology.

Today Saffron is part of the culinary culture from different regions of the world :

• In Saudi Arabia, an authentic Arabic coffee must have cardamom and saffron.

• In India, saffron is an indispensable ingredient in many rice recipes, sweets and ice cream. It is used in Ayurvedic medicine for many recipes and also in religious cults.

• In northern Italy and southern Switzerland, Saffron is essential in preparing
the famous risotto.

• In Sweden, is a tradition make a bread with saffron  the St. Lucia day.

• In Spain, as we know saffron is an indispensable ingredient in such famous dishes like Paella.


Chemical composition of saffron
On the ground of Crocus sativus L. exist compounds  in its stigmas such as crocin and crocetin carotenoids, monoterpenes and aldehydes picrocrocin safranal and activating proteins / platelet aggregation inhibitors, lectins which bind mannose and a cytotoxic proteoglycan.


A total of eleven components make the  Saffron's chemist whose order of importance is as follows:

* Ash. 5 / 8%

* Crude fiber 0.4 / 5 %

* Picrocrocin . 2/5 %

* Sugars 13/14 %

* Proteins 10/14 %

* Gum and dextrins 9/10 %

* Moisture and volatile ( at 105 ° C ) 8/10 %

* Crocin 8/11 %

* Starch 6 / 7%

* Pentoses - 6/7 %

* Total soluble in water 55/65 %.

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