Kesar (Saffron) is the most precious and most expensive spice in the world. The botanical name of Saffron is Crocus sativus. The name Saffron is from the Arabic word zafaran, which means 'yellow'. The French culinary term safrané means 'coloured using saffron'. Its colouring properties have been as prized as its unique flavor.

Saffron is the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, has been disproved by botanical research.

Because of being triploid, saffron is necessarily sterile, and its beautiful flowers cannot produce any seeds; propagation is possible only via corms. Distribution over larger distance requires human help, and so it's surprising that saffron was known to the Sumerians almost 5000 years ago. It is not known that, how the spice was transported from the Mediterranean to Sumer in Mesopotamia. It is believed that the Saffron came from Western Asia and most likely from Persia. The Mongols took saffron from Persia to India.

Saffron Corms & Flower

Saffron Flower

he saffron plant is very small; it grows to 15 cm (6 inches) with long thin leaves. It is the purple colored flower, which blooms in autumn and produces the small string-like saffron. In a good year, each saffron plant might produce several flowers. The Saffron filaments or threads are actually the dried stigmas (also called style, central part of a flower) of the saffron flower. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 165,000 of these flowers are needed to produce just one Kilogram of Saffron filaments, making it the world's most precious spice. Following are the facts about Kesar.

1 acre (4047 sqm) yields @4.50 Kgs Kesar 165000 flowers yield 1 kgs 463 threads 1 Gram. ½ tsp threads ¼ tsp powder

Saffron's stigmas are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform.

In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Due to its distinctive sweet smell, Saffron was used to scent the baths and public halls of Imperial Rome. But, because of saffron's strong colouring power and intense flavour, it can be used sparingly. Saffron is used both for its bright orange-yellow colour and for its strong, intense flavour and aroma.

The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm golden orange colour. The yellow stamens are also harvested, however they do not have the same aromatic and colour properties of the stigmas. Pure saffron consists of only the orange-red stigmas of the saffron plant. Saffron is also believed to have many medicinal properties. Saffron is used as a flavouring agent in many food preparations, from rice dishes, such as biryani, to various sweets. Saffron is added to Kahwa - the traditional Saffron Tea drunk by people in Kashmir.

Today, the saffron is cultivated in Greece, Spain, Turkey, Iran (150-170 MT), China, India (2-3 MT), Italy (100 Kgs) and Morocco (2-3 MT). Of the Western and Central Asian cultivation areas, Iran is most productive. In recent years, yield has been enormously increased. The second major producer of Saffron is Spain

In these places Kashmir has the proud privilege of producing the best quality saffron. Kashmiri saffron has a particularly high reputation, but is hardly available outside India; furthermore, yields and quality have decreased because of the unfortunate political situation persisting since decades. After Kashmiri Saffron Spanish (La Mancha) saffron is also considered of the superior quality.

The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

Saffron Nutrition

Unless you use saffron frequently it is best to purchase in small amounts like .5 or 1 gram at a time. If Properly stored, saffron can be kept for minimally three years. It won't "go bad" but the flavour will diminish as it ages. Saffron must be stored in a cool dark place. It is customary to wrap saffron in foil and place in a tin or jar with a tight fitting lid.

Like most all spices and herbs, Saffron "whole" is more powerful than ground. So far I've not seen the saffron whole & doubt whether it is available in India. Whole saffron must be prepared before use, sometimes soaked, sometimes toasted and ground. If that's too much fuss for you then you may want to purchase ground. Buy ground saffron in small amounts and use within 3 to 6 months. Purchase saffron from a reliable shop and be particularly careful when buying powdered saffron as it can be "cut" or diluted with turmeric or other additives.

Please note that large dosages of Saffron can be fatal. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

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