Saffron
Hindi Name: Kesar
Botanical name
Crocus sativus L
Family name
Iridaceae
Commercial part
Stigma
Like most of the European spices, Saffron derives from Arabic za'fran "be
yellow". The Hindi and Sanskrit names have been derived from the
Northern Indian region Kashmir, where old saffron was produced. Saffron
is the most expensive spice in the world. In production countries the
price is much lower, but so is the quality. Saffron's aroma is unique
and there is no substitute for it. Saffron is the slender, dried,
reddish-brown, flattened stigma of a small crocus of the iris family.
Saffron is cultivated from the Western Mediterranean (Spain) to India
(Kashmir). In much smaller scale, saffron is also cultivated in Italy
and Greece (Crete). Of the Western and Central Asian cultivation areas,
Iran is most productive and together with Spain and Iran produces more
than 80% of the world's production. The saffron grown in India- Kashmir
has particularly high reputation, but is hardly available outside India.
Saffron is more important in Central Asia and Northern India and is
used extensively for rice dishes. Even the North Indian biryanis are
relished due to the fragrant and aromatic flavor added by the saffron.
Indian sweets like, kheer, ras malai, Indian yogurt drink (lassi),
butter lassi (makhaniya lassi) have an everlasting culinary impression
due to the saffron added to it. The use of saffron in sweet dishes is
famous in the desert regions of Jodhpur in Rajasthan in the Indian sub
continent.
Saffron is unique among spices due to its aroma. It is water-soluble
and when added to the dish, gives a pure and homogeneous color. In high
dosage, saffron exhibits toxic qualities. However, due to its high
price, saffron poisoning is very rare.
Often called 'The Golden Spice', saffron has a history rooted in
antiquity. It has always held a very special place for its extraordinary
medicinal and flavoring properties as well as for being a striking
yellow dye. Indian saffron is cultivated on a large scale in the Jammu &
Kashmir valley whose cool dry climate and rich soil with excellent
drainage and organic content make the location an ideal thriving ground
for this spice. By every standard, Indian saffron is considered superior
to its foreign counterparts.
| Name in international languages |
| Spanish |
Azafran |
| French |
Safran |
| German |
Safran |
| Swedish |
Saffran |
| Arabic |
Zafran |
| Dutch |
Saffraan |
| Italian |
Zafferano
|
| Portuguese |
Acofrao |
| Russian |
Shafran |
| Japanese |
Safuran |
| Chinese |
Fan Hung- Hua
|
|
