saffran

Saffran, also spelled saffron in English, refers to the spice derived from the dried stigmas of Crocus sativus, a perennial flowering plant in the iris family. The spice is valued for its distinctive color, aroma, and flavor. Each flower carries three crimson stigmas, which are hand-picked in the autumn and dried. It is commonly cited that about 75,000 flowers are needed to produce one pound of saffron, reflecting its high labor intensity and cost.

The primary chemical components of saffron are crocin, which provides the golden-yellow color; picrocrocin, responsible for a bitter taste; and safranal, which gives the characteristic aroma. Together, these compounds contribute to saffron’s culinary and sensory profile, with potency that allows only small amounts to flavor dishes.

Geography and production have historically centered in a few regions. Iran is the largest producer in contemporary times, with significant output also coming from India (notably Kashmir), Spain (especially La Mancha), Greece, Morocco, and Afghanistan. The crop is grown from corms in climates with dry, warm summers and cool autumns. Harvest is labor-intensive, and the stigmas are dried carefully to preserve color and aroma.

Uses and quality: saffron is a staple seasoning and natural coloring agent in many cuisines, including Persian, Indian, and European dishes, where it imparts a distinctive yellow-orange hue and aroma. Quality is judged by the intensity of color, aroma, and flavor, with higher proportions of red stigmas preferred. Adulteration with dyed threads or other substances is a persistent concern. Saffron should be stored in a cool, dark place and used relatively soon after purchase to maintain potency.