Saffron

Saffron (from Persian za'farān زعفران, "be yellow", the scientific name Crocus sativus) is a crocus species, obtained from the purple flowers appearing in the fall of the stamps as the also called saffron spice.

This plant is a triploid mutant of the cartwrightianus on the Aegean islands and Crete Crocus domiciled. It is because of the triple set of chromosomes sterile and can only be propagated vegetatively by tuber division. The progenitor Crocus cartwrightianus has significantly shorter but also aromatic stigmas.

Each flower contains a branching into three scars pen. Only these sweet-smelling aromatic stigmas are used as a dried spice. To gain a kilogram of them is around 150000-200000 flowers from an area of about 1000 square meters, harvesting is done by hand, a picker create 60 to 80 grams a day. In addition, Safran only once per year in the fall (and only for about two weeks) is flourishing. Therefore, saffron is one of the most expensive spices. In trade you pay 4-14 € per gram

Saffron is grown in Iran, Kashmir and in Europe, where especially in the Mediterranean. Regions south of France, Spain, Morocco, Greece (crocuses, are Kozanis), Turkey (in Safranbolu), Italy (Sardinia, Abruzzo, Tuscany), and - since 2006 - Austria (Pannonian saffron). A small growing area of 2,500 square meters exist in Switzerland in the village of mouth.

"Each year, producing about 200 tons of saffron. If you judged by production, so Iran is using about 170 to 180 tons per year in the first place. This accounts for up to 91% of the market share. "


Source: http://de.wikipedia.org/wiki/Safran
See Also: sending flowers, online florist