Crocus sativus

Saffron (Crocus sativus )

Saffron ( from Arabic / Persian Za'faran زعفران, " saffron ", scientific name Crocus sativus ) is a Crocus kind that blooms purple in autumn. From the stamping of their flowers which is also called spice saffron is obtained.

This plant is a triploid mutant of the indigenous to the Aegean islands and Crete Crocus cartwrightianus. She is barren because of the triple set of chromosomes and can only be propagated vegetatively by tuber division. The stem form Crocus cartwrightianus has significantly shorter, but also aromatic stigmas.

Description

Each flower contains a branching into three scars stylus. Only these sweet - scented aromatic stigmas are dried used as a spice. To win one kilograms of them, it takes about 150,000 to 200,000 flowers from a cultivated area of ​​about 1000 square meters; the harvest is entirely handmade, a picker creates 60 to 80 grams a day. On top of that saffron only once per year in the fall (and only for about two weeks) blooms. Therefore, saffron is one of the most expensive spices. In retail, you pay about 19 euros per gram.

Botany

The saffron plant is from the family of sword lily family and is a perennial crocus. The saffron corm drives only in the fall and survive the rest of the year in the ground.

Saffron is often erroneously classified into the category of bulbs, but it is the saffron to a tuber.

The flower of the saffron plant is made ​​up of 6 tepals lilac, which open into the flower tube. Each saffron plant annually produces a light yellow pen, which is located within the flower tube. This bright yellow pen splits at the upper end of flowering in three 2.5 cm - 3.5 cm long red stigma lobes. These three stigma lobes provide after harvesting the finished saffron spice dar.

Cultivation

Saffron is cultivated in Afghanistan, Iran, Kashmir, and Europe, there especially in the Mediterranean. Growing areas are France, Spain, Morocco, Greece ( crocs, Kozani ), Turkey ( in Safranbolu ), Italy ( Sardinia, Abruzzo, Tuscany) and - since 2006 and again in 2007 - Austria ( Pannonian saffron (Crocus Austriacus ); Wachau saffron ). A small growing area of 18,000 square meters exists in Switzerland in the village of mouth where harvested per year between 1.5 and 2 Kilogramm saffron - depending on the weather and temperatures.

" Every year, about 200 tons of saffron are produced. Judging by tonnage, so Iran is a year in the first place with about 170 to 180 tons. This makes up 91 % of the market share. "

Use

Saffron tastes bitter and sharp - sharp, which at normal doses - unlike the typical fragrance - does not apply, and contains carotenoids, especially crocin, which are responsible for ensuring that the saffron-flavored dishes are stained intensely golden yellow. Next it contains the bittern saffron bitters, from the forms when drying the partially responsible for the saffron aroma aldehyde Safranal. Other flavorings include Isophorone. In Europe known dishes that contain saffron, are bouillabaisse, risotto alla milanese, Swedish Lussekatter ( a sweet pastry ) and paella. In Iran, especially rice dishes are often flavored with saffron.

Saffron should be stored, since the spice quickly fades at the light and the essential oil evaporates relatively easily from light and moisture protected in tightly closed metal or glass containers.

Saffron has also been used as colorants; the water-soluble dye crocetin is bound in the plant glycosidically linked to the disaccharide gentiobiose; this compound is designated as crocin (see above). Pliny already mentioned saffron as a colorant. It has also been used to mimic gold writings or to make it appear to tin or silver, such as gold. It was also used in mixtures with other pigments or dyes.

In order to preserve the aromatic fragrance, saffron should not be cooked too long. It is recommended to soak the stigmas few minutes in a little warm water and add them to the dish with the liquid towards the end of the cooking time. A stronger staining obtained when the saffron threads are freshly ground in a mortar.

History

From Zeus is reported in a legend from Greek mythology that he slept on a bed of saffron and already the Phoenicians used saffron as a medicinal and spice. They met had it probably. Indians of the Even in ancient times it was a luxury item. On falsify or blending of saffron was severely punished.

Rich Romans scattered Saffron threads on their wedding beds - perhaps an explanation for the Latin phrase dormivit in sacco croci ( " he slept in a bed of saffron " ), which is a state of carefree gaiety was meant. It is clear that it was the custom in many cultures to color the wedding veil with saffron yellow.

At the beginning of the 20th century Austria was the cultivation center in Central Europe. The highest quality saffron has been referred to as Crocus austriacus.

Counterfeits and substitutes

Even today, the falsification of saffron is widespread counterfeiting may consist of a mixture of turmeric. Saffron threads be faked, but who is familiar with sight and smell, can tell the difference. A reasonably safe chemical evidence is adding sodium hydroxide to a solution of some " saffron ": Is it pure saffron, the solution remains yellow, it contains turmeric shares, it is cloudy and turns red. This test was common centuries ago the herb and spice merchants. It is based on the different chemical properties of the dyes contained in saffron and turmeric.

Wrong saffron ( safflower) is a name for safflower ( Carthamus tinctorius ), which was formerly used for dyeing silk. This spice colors the court weaker than true saffron and shelf does not own flavor. The tubular flowers of the safflower can already be distinguished by the naked eye of the filiform stigma lobes of saffron. When the real saffron stigmas need about two to three inches long, be funnel-shaped rolled and notched above.

Saffron for homeopathic treatments is monographed in the European Pharmacopoeia and contains the current tests for identity and purity of saffron.

To curb counterfeiting and substitute products, and to increase consumer safety, quality criteria are defined. Features such as color strength, aroma concentration ( Safranal ) and concentration of bitterness ( picrocrocin ) are divided into four categories. In addition to the international standard ISO 3632, there are also national standards.