HEALTH BENEFITS

OF SAFFRON

By
Dr. George Felfoldi
© 2024, George F. Felfoldi
HEALTH BENEFITS
OF SAFFRON
 © 2024, George Felfoldi

Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
 TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author

Chapter 1
What is Saffron?

– Saffron

– Autumn Saffron

– Saffron Threads

– Saffron Dried
Cultivation Of Saffron

– Saffron Is Cultivated

– The Plant Is Also Mentioned

– Saffron Is Named

Chapter 2

Etymology

– Etymology
Species

– Description

– The Flowers
Crocus Sativus Parts

– Different Parts
More Information On Cultivation

– The Saffron Crocus

 – Irrigation

– Damp, Hot Conditions And Pest

– Poor Shade

– Planting

– Harvesting
Saffron The Spice

– The Spice

– Phytochemistry & Sensory Properties

Chapter 3

Different Grades

– Different Grades

– Grades From Iranian Saffron

– Grades From Spanish Saffron

Chapter 4

Adulteration
Types Of Cultivars

– Various Saffron Crocus Cultivars

Chapter 5

World Production Of Saffron

– Production

– Some Other Statistics

Trade Of Saffron

– Trade

Chapter 6

Many Uses Of Saffron

 – Uses Of Saffron

– Human Consumption

Chapter 7

Nutrition

– Nutrition

– Toxicity

– Side Effects And Risks

– Storage

– Research On Saffron

– How To Use Saffron

Chapter 8

More On Saffron's History

 – History

– In West Asia

– In South Asia

– In East Asia

– In The South East Mediterranean

– In Western Europe

– In The Americas

Chapter 9

Saffron Oil

– Oil Of Saffron

– Nutrients In Saffron Oil

– Health Benefits Of Oil

– Top Benefits Of Saffron Oil

– How To Make Saffron Oil

Chapter 10

How To Plant And Grow Saffron

– Chart

– Where To Plant Saffron Crocus

– How To Grow Saffron

– Light

– Soil And Water

– Temperature And Humidity

– Fertilizer

– Potting And Repotting

How To Propagate Saffron Crocus

– How To Propagate

– More On Harvesting Saffron

– Storing Saffron
Pest And Problems
Chapter 11

Health Benefits Of Saffron

– Some Health Benefits

Chapter 12

Saffron Recipe Section

– Some Saffron Recipes

Chapter 13

Photo Gallery
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Metro News Media
Toronto Star Newspaper
Internet Pictures
Dr. Haase, DC
Wikipedia Organization
 Print Artist Ver. 25.0.0.6
Roza Felfoldi
Erno Yeno Felfoldi
Erno Gaza Felfoldi
Margaret MacPhee
Dr. Sydney Davis, MD
Dr. Harvy Kline, MD
Dr. David Calapinto, MD
Bettyann Hall
Golden Saffron
Encyclopaedia Britannica Inc.
Natalie Olsen, RD, LD, ACSM EP-C
Mr. Jon Johnson
Kara Rogers
Zoe Grace Carter
Charlotte Germane
Better Homes And Gardens
Medical News Today
 ABOUT THE AUTHOR

George F. Felfoldi (aka) Gyorgy Ferenc Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children.
 OTHER BOOKS BY
THE AUTHOR

2006

Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008

The Healing Powers of Mangoes

The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009

The Science of Mind Transformation

A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

From My Table
The Book Of Ginger
From My Table Cookbook
Cooking Is For Everyone
Tranquility Of Mind, Modern Lyrics & Poetry

2017

Kimberley's Famous Recipes

2018
Don't Stop Pooking
Hamsters Simplified
My Scottish Fold Long Haired Cat
Good Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Bedbugs Simplified

2019

Farmer's Wife Olde And New Tyme Recipes

2021

Everyday Cookbook
Cherries, A Superfood
Healing Properties Of Bananas
Healing Properties Of Corn
Healing Properties Of Garlic
Healing Properties Of Paprika
Healing Properties Of Turnip
Pears, A Superfood
Plums, A Superfood
Healing Properties Of Cranberries, 53p
Healing Properties Of Ginger
Cooking Through A Pandemic

2022

Cleaning And Kitchen Tips

From Hungarian And Scottish Kitchens
Blue Mountain Cookbook
Yes You Can Cook
Health Benefits Of Ginger

2023

Creative Home Cooking Vol. 1

Nessie Of Loch Ness
The Power Of Lemons
The Power Of Apples
Healing Properties Of Thistles
Health Benefits Of Dandelion
Healing Properties Of Pumpkins
Everything Pumpkin Cookbook
Everything Dandelion Cookbook
Health Benefits Of Potatoes
Everything Potatoes Cookbook
Angels Are Among Us
Healing Benefits Of Sesame Seeds
Healing Benefits Of Cinnamon
Healing Benefits Of Honey
Health Benefits Of Leaf Of Life
It's All About The Broccoli
Health Benefits Of Zucchini
Health Benefits Of Grapes
Health Benefits Of Cabbage
Health Benefits Of Carrots
SUNLIGHT :Its Effects On The Human Environment
Health Benefits Of Blueberries
Healing Benefits Of Pomegranates
Another Look At Seaweed And Algae
Health Benefits And Use Of Elderberry Fruit
Cooking Is For Young And Old
Cooking Healthy With George
Eating Healthy With George

2024

Health Benefits Of Bay Leaves

Health Benefits Of Parsley
Speaking To God Through Prayers (2nd. Edition)
Mark Of The Stone Dragon (Modern Lyrics) (1 st. Edition)
Phases Of The Mind (Modern Lyrics) (1 st. Edition)
Domestic Cats And Cat Behaviour
Health Benefits Of Caraway Seeds
Health Benefits Of Rice
Health Benefits Of Thyme
From St. Michael's Hospital To Toronto Rehab Institute (My
Road To Recovery)
Health Benefits Of Saffron
CHAPTER
(1)
WHAT IS SAFFRON?
SAFFRON

Saffron is a golden coloured pungent stigmas which is a

pollen receiving structure of the autumn crocus (Crocus
sativus), that are dried and is used as a spice to flavour foods
and as a dye to colour foods and many other products.

Saffron has a strong exotic aroma and a slight bitter taste and
it is used to colour and flavour many different Mediterranean
and Asian dishes, it is added particularly to rice and fish, and
English, Scandinavian, and Balkan breads. Saffron is also an
important ingredient in bouillabaisse soup.

This spice derived from the flower of the Crocus sativus which
is commonly known as the “Saffron Cactus”. The vivid
crimson stigma and style, called threads, are collected and
they are dried for use mainly as a seasoning and colouring
agent in food. The saffron crocus was slowly propagated
throughout much of Eurasio and was later brought to parts of
North Africa, North America, and also to Oceania.
 AUTUMN CROCUS

Saffron, or Autumn, crocus (Crocus

sativus) in bloom. The 3 orange stigmas
of each flower are collected and they are dried
to make the Saffron spice.
 SAFFRON THREADS

Pile of dried saffron, is also

known as “Saffron Threads”.
 SAFFRON DRIED

Once the Saffron is dried it is

ground into a fine red powder
that is used in food flavouring.
CULTIVATION OF SAFFRON
SAFFRON IS CULTIVATED

Saffron is cultivated mainly in Iran but it is also grown in

Spain, Italy (on the lower spurs of the Apennines Range),
France, and parts of India.

A labour intensive crop, the three stigmas are handpicked

from the flower, and it is spread on trays, and it is dried over
charcoal fire to be used as a food colouring or a food
flavouring.

. One pound of Saffron (0.45 kg) of saffron represents 75,000

blooms.
. Saffron contains 0.5 to 1 % essential oil, which is the principal
component of which is picrocrocin. The colouring matter is
crocin.

This plant is believed to be native to the Mediterranean area,

Asia Minor, and also Iran, the plant has long been cultivated in
Iran and Kashmir and is supposed to have been introduced
into Cathay (China) by the Mongol's during their invasion of
the surrounding areas.

THE PLANT IS ALSO MENTIONED

This plant is also mentioned in a Chinese materia medica (the

Bencao gangmu, 1552-1578.) In early times, the chief seat of
cultivation was in Cilicia, in Asia Minor. It was cultivated by
the Arabs in Spain around 961 AD and it is mentioned in an
English leechbook, (which is a “ Healing Manual “), of the 10 th
century, but it may have disappeared from western Europe
until it was reintroduced by the Crusaders.

During various periods, this plant and spice has been worth
much more than its weight in gold; it is still the most
expensive spice in the world.

A golden coloured water soluble fabric dye was distilled from

the saffron stigmas in India back in ancient times. Shortly
after the Buddha died, his priests made saffron the official
colour for their robes. The dye had been used for rayal
garments in several different cultures around the world.

Monks In China

The monks in China are wearing the official

colour in their robes, that was dyied by
saffron.
SAFFRON IS NAMED

Saffron is named among the sweet smelling herbs in Song of

Solomon 4:14. As a perfume, saffron was strewn in Greek and
Roman halls, courts,baths and theaters. It became especially
associated with the hetairai, which were a professional class
of Greek courtesans. The streets of Rome were sprinkled with
saffron when Nero made his entry into the city.

Nero the Emperor

CHAPTER
(2)
ETYMOLOGY
ETYMOLOGY

There is a degree of uncertainty surrounding the origin of the

English word “Saffron”.

This word might stem from the 12th century Old French term
safran, which comes from the Latin word safranum, from the
Arabic word za'faran, which intern comes from the Persian
word zarparan (meaning “gold strung” implying either the
golden stamens of the plant or the golden colour it creates
when it is used as a flavour in foods).
SPECIES
DESCRIPTION

The domesticated saffron crocus, is an autumn flowering

perennial plant unknown in the wild. It propably descends
from the eastern Mediterranean autumn flowering Crocus
cartwrightianus which is only known by the people as “wild
safferon” and it is native to:
. mainland Greece,
. Crete,
. Euboea,
. Skyros,
. and also islands of the Cyclades.

The similar species C. Thomasii and also C. Pallasii were

considered as other possible ancestors. As a genetically
monomorphic clone that is incapable of seed production. This
plant was slowly propagated by humans throughout much
parts of Eurasia. Before this recent research various origins
had been also suggested for saffron, some of these
suggestions was Iran, Greece, Kashmir and Mesopotamia.

The plant is a sterile triploid form, which means that three

homologous sets of chromosomes make up each specimen's
genetic complements; C. Sativus bears eight chromosomal
bodies per set, making for 24 in total. Being sterile, the purple
flower of C. Sativus fail to produce viable seeds; reproduction
for the plant hinges on human assistance: clusters of corms,

Saffron corms.
Corms is underground, bulb like, starch storing organs, that
must be dug up, divided, and replanted.

A corm survives for one season, producing via vegetative

division up to ten “cormlets” that can grow into new plants in
the following season. The compact corms are small, brown
globules that can measure as large as 5 cm (2 inches) in
diameter, has a flat base, and are shrouded in a dense mat of
parallel fibers; this coat of fiber is referred to as the “corm
tunic”. These corms bear vertical fibers, that is thin and net
like, which can grow up to 5 cm or (2 inches) above the plant's
neck.

The Saffron plant sprouts 5 to 11 white and non

photosynthetic leaves which are known as cataphylls. These
membrane like structures cover and protect 5 to 11 true
leaves as they bud and that develop on the crocus flower. The
latter are thin, straight, and blade like green foliage leaves,
that are 1 to 3 mm (1/32 to 1/8 inches), in diameter, that
either expand after the flower has opened (“hysteranthous”)
or do so simultaneously with their blooming (“synanthous”).
 Crocus flower that yields
red saffron stigmas.

C. sativus cataphylls are suspected by some scientists and

researchers to manifest prior to blooming when the
crocus is irragated relatively early in the growing season.
Its floral axes, or flower bearing structures, bear
bracteoles, or specialised leaves, that sprout from the
flower stems; their latter are known as pedicels.
After aestivating in spring, the plant sends up its true leaves,
each up to 40 cm (16 inches) in length. Only in October, after
most other flowering plants have released their seeds, do its
brilliantly hued flowers develop; they range from a light
pastel shade of lilac to a darker and more striated mauve
colour.

THE FLOWERS

The flowers posses a sweet, honey like fragrance. Upon

flowering, the plant are 20 to 30 cm or (8 to 12 inches) in
height and they bear up to four flowers.

Three pronged style 25 to 30 mm or (1 to 1 3/16 inches) in

length, emerging from each flower. Each prong terminates
with a vivid crimson stigma, that is called the distal end of a
carpel.
CROCUS SATIVUS PARTS
DIFFERENT PARTS
MORE INFORMATION
ON CULTIVATION
THE SAFFRON CROCUS

The saffron crocus, unknown in the wild, has probably came

from Crocus cartwrightianus. It is a triploid that is self
incompatible and male sterile, it undergoes aberrant meiosis
and is hence incapable of independent sexual reproduction,
all propagation is by vegetive multiplication via manual
divided and set of a starter clone or by interspecific
hybridisation.

The Crocus sativus grows great in the Mediterranean maquis,

which is an ecotype superficially resembling the North
American chaparral, and similar climates where hot and dry
summer breezees sweep semi-arid lands.

This plant can nonetheless survive cold winter, tolerating

frosts as low as -10 degrees C. (14 degrees F.), and short
periods of snow cover. Some science reports suggest that
saffron can tolerate an air temperature range from -22
degrees to 40 degrees C.
IRRIGATION

Irrigation is required if the plant is grown outside of moist

environments such as Kashmir, where the annual rainfall
averages about 1,000 to 1,500 mm or (40 to 60 inches); saffron
growing regions in Greece (500 mm to 20 in annually) and
Spain (400 mm to 16 inches) are far drier than the main
cultivating Iranian regions.

What makes this possible is the timing of the local wet

seasons; generous spring rains and drier summers are optimal.
Rain immediately preceding flowering boosts saffron yields;
rainy or cold weather during flowering promotes diseases and
it also reduces yields.

DAMP, HOT CONDITIONS AND PESTS

Presistently damp and hot conditions harm the crops, and

rabbits, birds and rats cause damage by digging up the corms.
Nematodes, leaf rusts, and corm rot pose other threats. Yet
Bacillus subtilis inoculation may provide some benefits to
growers by speeding corm growth and increasing stigma
biomass yield.

POOR SHADE

The plants fare very poorly in shady conditions; these plants

grow best in full sunlight. Fields that are slopping towards the
sunlight are optimal.

PLANTING

Planting is mostly done in June in the Northern Hemisphere,

where corms are lodged 7 to 15 cm or (3 to 6 inches) deep; its
roots, stem, and the leaves can develop between October and
February. Planting depth and corm spacing, in concert with
climate, are critical factors in determining yields. Mother
corms that are planted deeper yield higher quality saffron,
though they form fewer flower buds and daughter corms.
Growers of saffron in Italy optimise thread yield by planting
15 cm or (6 inches) deep in rows 2 to 3 cm or (3/4 to 1 1/4
inches) apart; depth of 8 to 10 cm or (3 to 4 inches), optimises
flower and corm production. Spain and Moroccan growers
employ distinct depth and spacing that suit their locales.

C. sativus prefer friable, loose, low density, well watered,

and well drained clay calcareous soils with high organic
content. Traditionally raised beds promote good
draining. Soil organic content was historically boosted via
application of some 20 to 30 tonnes per hectare or (9 to
13 short tonnes per acre) of manure. Afterwards, and
with no more manure application, corms were planted.
After a period of dormancy through the summer, the
corms send up their narrow leaves and they begin to bud
in early Autumn. However, only in middle Autumn they
flower. Harvests are by necessity a speedy affair: after
blossoming at dawn, the flowers quickly wilt as the day
passes. All plants bloom within a window of one to two
weeks. Stigmas are dried quickly upon extraction and are
sealed in airtight containers.
HARVESTING

The high retail value of saffron is maintained on world

markets because of labour intensive harvesting methods, that
require some 440,000 hand picked saffron stigmas per
kilogram (200,000 stigmas/lb), equivalently, 150,000 crocus
flowers per kilogram (70,000 flowers/lb). Forty hours of
labour is needed to pick 150,000 flowers. Onefreshly picked
crocus flower yields on the average of 30 mg of fresh saffron
or 7 mg dried; roughly 150 flowers yield 1 gram or (1/32
ounce) of dry saffron threads; to produce 12 grams or (7/16
ounces) of dried saffron, 450 g or (1 pound) of flowers are
needed; they yield of dried spice from fresh saffron only 13
g/kg or (0.2 oz/lb).
SAFFRON THE SPICE
THE SPICE

Sargol Saffron,
this is the strongest
Iranian grade.
PHYTOCHEMISTRY & SENSORY PROPERTIES

Saffron contains some 28 volatile and aroma yielding

compounds, which is dominated by ketones and aldehydes. Its
main aroma active compounds are safranal, that is the main
compound responsible for saffron aroma., 4-ketoisophorone,
and dihydrooxophorone.

Saffron also contains nonvolatile phytochemicals, that include

the carotenoids zeaxanthin, lycopene, various a- and b-
carotenes, as well as crocetin and its glycoside crocetin, which
are the most biologically active components.

Because crocetin is smaller and more water soluble then the

other carotenoids, it is more rapidly absorbed.

The yellow orange colour of saffron is primarily the result of a-

crocin. This crocin is transcrocetin di-(b-D-gentiobiosyl) ester;
it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotnoic
acid. This means that the crocin underlying saffron's aroma is
a digentiobiose ester of the carotenoid crocetin. Crocins
themselves are a series of hydrophilic carotenoids that are
either monoglycosyl or diglycosyl polyene esters of crocetin.
Crocetin is a conjugated polyene dicarboxylic acid that is
hydrophobic, and thus oil soluble. When crocetin is esterfied
with two water soluble gentiobioses, which are sugars, a
product results that is itself water soluble.

The resultant a-crocin is a carotenoid pigment that may make

up more than 10% of dry saffron's mass. The two esterfied
gentiobioses make a-crocin ideal for colouring water based
and non-fatty foods such as rice dishes.

The bitter glucoside picrocrocin is responsible for saffron's

pungent flavour. Picrocrocin (chemical formula: C16H26O7;
systematic name: 4-(B-D-glucopyranosyloxy)-2,6,6-
trimethycyclohex-1-ene-1-carbaldehyde) is a union of an
aldehyde sub-molecule that is known as safranal and a
carbohydrate. It has insecticidal and pesticidal properties, and
may comprise up to 4% of dry saffron.
Picrocrocin is a truncated version of the carotenoid zeaxanthin
that is produced via oxidative cleavage, and id the glycoside of
the terpene aldehyde safranal.

Above is a structure of picrocrocin.

B-D-glucopyranose derivative
safranal moiety.
When saffron is dried after its harvest, the heat, combined
with enzymatic action, splits picrocrocin to yield D-glucose
and a free safranal molecule.

Safranal, a volatile oil, gives saffron much of its distinctive

aroma.

Safranal Oil.
Safranal is less bitter than picrocrocin and may comprise up to
70% of dry saffron's volatile fraction in some samples. A
second molecule underlying saffron's aroma is 2-hydroxy-
4,4,6-trimethyl-2,5-cyclohexadein-1-one, that produces a
scent described as saffron, dried hay like.

Many chemists find this is the most powerful contributor to

saffron's fragrance, despite its presence in a lesser quantity
than safranal.

Dry saffron is highly sensitive to fluctuating pH levels, and it

rapidly breaks down chemically in the presence of light and
oxidizing agents. It must therefore, be stored away in air tight
containers to minimize contact with atmospheric oxygen.
Saffron is more resistant to heat.
CHAPTER
(3)
DIFFERENT GRADES
DIFFERENT GRADES

Saffron is not all the same quality and strength.

High quality red threads that is

from “Austrian Saffron”.
Red threads and yellow
styles are from Iran.
The strength is related to several different factors including
the amount of style picked along with the red stigma. The age
of the saffron is also a factor. More style included means that
the saffron is less strong gram for gram because the colour
and the flavour are concentrated in the red stigmas.

Saffron that are from Spain, Iran and Kashmir is classified into
various grades according to the relative amounts of red stigma
and yellow styles that it contains.

GRADES FROM IRANIAN SAFFRON

Grades that are from Iranian saffron are:

. Sargol (Persian, red stigma tips only, the strongest grade),

. Pushal or Pushali (red stigmas plus some yellow styles, lower

strength),
.Bunch saffron (red stigmas plus large amount of yellow styles,
that is presented in a tiny bundle like a miniature
wheatsheaf),

. and Konge (yellow style only, claimed to have aroma but

with very little, if any, colouring potential).

GRADES FROM SPANISH SAFFON

Grades that are from Spanish saffron are :

. Coupe (which is the strongest grade, just like Iranian sargol),

. Mancha (Like Iranian pushal),

and in order of further decreasing strength Rio, Standard, and

Sierra saffron.
The word “Mancha” in the Spanish classification can have two
different meanings: a general grade of saffron or a very high
quality Spanish grown saffron from a specific geographical
origin. Real Spanish grown La Mancha saffron has PDP
protected status and this is displayed on the product package.

Spanish saffron growers fought hard for Protected Status

because they felt that the importers of Iranian saffron re-
packaged in Spain and sold as “Spanish Mancha Saffron” were
undermining the genuine La Mancha brand. There was a
similar case in Kashmir where imported Iranian saffron was
mixed with local saffron and it was sold as “Cashmir Brand” at
a higher price.

However, in Kashmir, saffron is mostly classified into two

main categories called Mongra (stigma alone) and Lachha
(stigmas, attached with parts of the style). Countries
producing less saffron do not have specialized words for
different grades and may only produce one grade of saffron.
Artisan producers in Europe and New Zealand have offset
their higher labour charges for saffron harvesting by targeting
quality, only offering extremely high grade saffron.

In addition to descriptions that is based on how the saffron is

picked, the saffron may be categorized under the
international standards ISO 3632 after laboratory
measurements of crocin (that is responsible for saffron's
colour), picrocrocin (taste), and safranal (fragrance or aroma)
content.

However, often there is no clear grading information on the

product packaging and little of the saffron readily available in
the United Kingdom is labelled with ISO category.

The lack of information makes it hard for customers to make

informed choices when comparing prices and buying saffron
at supermarkets.

However, many saffron growers, traders, and consumers

reject such laboratory test numbers. Some people prefer a
more holistic method of sampling batches of threads, for
taste, aroma, pliability, and other traits in a fashion that is
similar to practised by experienced wine tasters. However, ISO
3532 grade and colouring strength information allows
customers to make instant comparisons between the quality
of different kinds of saffron brands that is on the market,
without needing to purchase and sample the different types
of saffron.

In particular, customers can work out a value for money based

on the price per unit of colouring strength rather than price
per gram, given the wide possible range of colouring,
strengths that different kinds of saffron can have.
CHAPTER
(4)
 ADULTERATION

Despite attempts at quality control and standardization, an

extensive history of saffron adulteration, particularly among
the cheapest grades, continues into modern times.
Adulteration was first documented in Europe's Middle Ages,
when those found selling adulterated saffron were executed
under the Safranschor Code.

Typical methods include mixing in extraneous substances such

as beetroot, pomegranate fibers, red-dyed silk fibers, or the
saffron crocus's tasteless and odourless yellow stamens.

Other methods included dousing saffron fibers with viscid

substances such as honey and/or vegetable oil to increase
their weight. Powdered saffron is more prone to adulteration,
with turmeric, paprika, and other powders that is used as
diluting fillers. Adulteration can also consist of selling
mislabelled mixes of different saffron grades. Thus, high grade
Kashmir saffron is often sold and mixed with cheaper Iranian
imports; these mixes are then put on the market as pure
Kashmir saffron, a development that has cost Kashmir
growers much of their income.

Safflower is a common substitute sometimes sold as saffron.

The spice is reportedly counterfeited with horse hair, corn silk,
or shredded paper. Tartrazine or sunset yellow has been used
to colour counterfeit powdered saffron.

In recent years, saffron adulteration with the colouring extract

of gardenia fruits has been also detected in the European
Market. This form of fraud is difficult to detect due to the
presence of flavonoids and crocines that are in the gardenia
extracts similar to those naturally occurring in saffron.
Detection methods have been developed by using HPLC and
mass spectrometry to determine the presence of geniposide,
which is a compound that is present in the fruits of gardenia,
but it is not present in saffron.

Saffron Powder.
TYPES OF CULTIVARS
VARIOUS SAFFRON CROCUS CULTIVARS

The various saffron crocus cultivars give rise to thread types

that are often reginally distributed and is characteristically
distinct. Varieties (not varieties in the botanical sense), from
Spain, including the tradename “Spanish Superior” and
“Creme”, are generally mellower in colour, aroma, and
flavour; they are graded by government imposed standards.

In Italy, Italian varieties are slightly more potent than Spanish.

Greek saffron that is produced in the town of Krokos is PDO
protected due to its particularly high quaulity colour and
strong flavour.

Various “boutique” crops are available from:

– New Zealand,

– France,
 – Switzerland,

– England,

– United States,

and other countries, some of them organically grown. In the

United states, Pennsylvania Dutch saffron, which is known for
its earthly notes, is marketed in small quantities.

Many consumers may regard certain cultivars as “Premium”

quality. The “Aquila saffron”, or “Zafferano dell'Aquila”, is
defined by high safranal and crocin content, distinctive thread
shape, unusually pungent aroma, and intense colour; it is
grown exclusively on eight hectares in the Navelli Valley of
Italy's Abruzzo region, near L'Aquila. It was first introduced to
Italy by a Dominican friar from inquisition era Spain. But the
biggest saffron cultivation in Italy is in San Gavino Monreale,
Sardinia, where it is grown on 40 hetares, representing 60% of
Italian production; it too has unusually high crocin,
picrocrocin, and safranal content.

Another is the :Mongra” or “Macha” saffron that is from

Kashmir, that is among the most difficult for consumers to
obtain. Repeated droughts, blights, and crop failures in
Kashmir combined with an Indian export ban, contributes to
its prohibitive overseas prices. Kashmir saffron is recognizable
by its dark maroon purple hue, making it among the world's
darkest. In 2020, Kashmir Valley saffron was certified with a
geographical indication from the Government of India.

Saffron
CHAPTER
(5)
WORLD PRODUCTION
OF SAFFRON
PRODUCTION

Saffron sold in markets around

the world.

Almost all saffron grows in a belt from Spain in the west to

India in the east. Iran is responsible for around 88% of all the
global production of saffron.

In 2018, Iran cultivated an area of 43,408 hectares (107,260

acres) producing 174 tonnes from a productivity of 4 kg/ha.
Afghanistan and Spain are secondary producers, while the
United Arab Emirates, Greece, South Asia and Morocco are
among the minor producers.

According to the latest statistics for saffron trade in 2019, Iran

is the world's largest producer of saffron, supplying 430 tons
of the total 450 tons of saffron that is produced worldwide
and is expected to reach 500 tons in 2020.

India, producing only 22 tons of saffron annually, ranks

second. Other countries producing saffron and based on their
share in the global saffron production includes:

– Greece (7.2 tons)

– Afghanistan (6 tons),

– Morocco (2.6 tons),

– Spain (2.3 tons),

– Italy (1 ton),
 – China (1 ton),

– Azerbaijan (0.23 ton).

SOME OTHER STATISTICS

TRADE OF SAFFRON
TRADE

Saffron prices at wholesale and retail rates range from $1,100

to $11,000/kg ($500 to $5,000/lb).

In Western countries, the average retail price in 1974 was

$2,200/kg ($1,000/lb).

In February 2013, a retail bottle containing 1.7 g (1/16 ounce)

could be purchased for $16.25 or the equivalent of $9,560/kg
($4,336/lb), or as little as about $4,400/kg ($2,000/lb) in larger
quantities.

There are between 150,000 to 440,000 threads per kilogram

(70,000 to 200,000 threads/lb). Vivid crimson colouring, slight
moistness, elasticity, and lack of broken off treads debris are
all traits of fresh saffron.
CHAPTER
(6)
MANY USES OF SAFFRON
USES OF SAFFRON

Saffron has a long history of use in traditional medicine. This

plant has also been used as a fabric dye, particularly in India
and China, and also has been used in perfumery. It is used in
religious purposes in India. Saffron is also added to different
dishes to colour and add flavouring to foods, and desserts,
and many other products.

HUMAN CONSUMPTION

Saffron's aroma is often described by people as reminiscent of

metallic honey with a grassy or a hay like notes, while its taste
has been noted as hay like and sweet. Saffron also contributes
a luminous yellow orange colouring to foods.

Saffron is widely used in Persian (Iranian), Indian, European,

and Arab cuisines. Confectionaries and liquors also often
include saffron. Saffron is used in dishes ranging from:
 – the jewelled rice and Khoresh of Iran,

– the Milanese risotto of Italy,

– the paella of Spain,

– the bouillabaisse of France,

– to the biryani with various meat accompaniments in

South Asia.
Saffron is also used in the preparation of the Golden Ham, a
precious dry cured ham that is made from saffron from San
Gimignano.

Common saffron substitutes include safflower (Carthamus

tinctorius), that is very often sold as “Portuguese saffron” or
“Acafrao”, “Annatto” and “urmeric” (Curcuma longa).

In Mediaeval Europe, turmeric was also known as, “Indian

Saffron” because of its yellow orange colour.
Saffron threads soaked in hot water
prior to be used in food preparation.
CHAPTER
(7)
NUTRITION
NUTRITION

Dried saffron is 65% carbohydrates, 6% fat, 11% protein, and

12% water.

In one tablespoon (2 grams; a quantity much larger than is

likely to be ingested in normal use), manganese is present as
29% of the (DV) Daily Value, while other micronutrients have
negligible content.

DRIED SAFFRON
Nutritional value per 1 tbsp (2.1 g)

ENERGY – 27 Kj (6.5 kcal)

CARBOHYDRATES – 1.37 g
Dietary fiber – 0.10 g
 FAT – 0.12 g
Saturated -0.03 g
Trans – 0.00 g
Monosaturated – 0.01 g
Polyunsaturated – 0.04 g
PROTEIN – 0.24 g

VITAMINS – QUANTITY - %DV

Vitamin A – 11 IU
Thiamine (B1) – 0 mg – 0%
Riboflavin (B2) – 0.01 mg – 1%
Niacin (B3) – 0.03 mg – 0%
Vitamin (B6) – 0.02 mg – 1%
Folate (B9) – 2 ug – 1%
Vitamin (B12) – 0 ug – 0%
Vitamin C – 1.7 mg – 2%
 Vitamin D – 0 ug – 0%
Vitamin D – 0 IU – 0%

MINERALS – QUANTITY - %DV

Calcium – 2 mg – 0%
Copper – 0.01 mg – 1%
Iron – 0.23 mg – 1%
Magnesium – 6 mg – 1%
Manganese – 0.6 mg – 26%
Phosphorus – 5 mg – 0%
Potassium – 36 mg – 1%
Selenium – 0.1 ug – O%
Sodium – 3 mg – 0%
Zinc – 0.02 mg – 0%

OTHER CONSTITUENTS – QUANTITY

Water – 0.25 g
 USDA database entry

percentage is estimated using

US recommendations for adults,
except for potassium, that is estimated
based on expert recommendations
from the National Academies.

Saffron threads dried.

TOXICITY

Ingesting less than 1.5 g (1/16 ounces) of saffron is not toxic

for humans, but doses that are greater than 5 g (3/16 ounces)
can become increasingly toxic. Mild toxicity includes the
following:

– nausea,

– dizziness,

– vomiting,

– diarrhea,

whereas at higher doses there can be reduced platelet count

and spontanious bleeding.

(SO BE CAREFULL ON HOW MUCH YOU

ARE TAKING OF SAFFRON).
SIDE EFFECTS AND RISKS

In general, the consumption of saffron carries very little risks.

Cooking with saffron is a great way to add it to your diet
without the risk of consuming too much of the spice.

Allergic reactions are possible.

“Any one who experiences symptoms

of an allergic reaction after taking
saffron should see a doctor.”

STORAGE

Saffron will not spoil, but it will lose its flavour within six
months if it is not stored in an airtight, cool and dark place.

Freezer storage can maintain the flavour for up to two years.

 Saffron powder / spice.

RESEARCH ON SAFFRON

As of 2020, saffron constituents, such as crocin, crocetin, and

safranal, were under preliminary research for their potential
to affect mental depression.
Saffron has also been studied for its possible effects on
cardiovascular risk factors, and in erectile dysfunction.

Saffron.
HOW TO USE SAFFRON

One simple way to supplement a meal with saffron is to add a

few strands to a cup of hot water. During this pulls most of
the flavour from the saffron. A person can add both the water
and the saffron to a savory dish at end of cooking.

Saffron is also become more available as a supplement,

generally in the form of powdered stigmas in capsules.

However it is very important to read the instructions on the

packaging and speak to a medical doctor before taking a new
supplement.
CHAPTER
(8)
MORE ON SAFFRON'S
HISTORY
HISTORY

This is a picture from “Saffron Gatherers”

fresco of the “Xeste 3” building. It is one of
many pictures: they were found at the
Bronze Age settlement of Akrotiri, on the
Aegean Island of Santorini.
It was previously, theorised that saffron originated in Iran,
Greece, Mesopotamia, or Kashmir. Harold McGee states that
it was domesticated in or near Greece during the Bronze Age.
C. Sativus is probably a triploid form of Crocus
cartwrightianus, that is also known as, “Wild Saffron”. Saffron
crocus was slowly propagated by humans throughout much of
Eurasia and was later brought to parts of North Africa, North
America, and Oceania.

Several wild species of Crocus that is similar to the commercial

plant are known to have been harvested in recent times for
use as saffron.

Collecting saffron flowers.

Crocus ancyrensis was used to make saffron in Sivas in Central
Turkey, the corms were also eaten.

- Crocus Cartwrightianus was harvested on Andros in the

islands of the Cyclades, was used for medical purposes,
and the sigmas was used for making a pigment called
Zafran.
- Crocus longiflorus stigmas were used for saffron in
Sicily.
- Crocus thomasii stigmas were used to flavour dishes
around Taranto, South Italy. In Syria the stigmas of an
unknown wild species were collected by women and
children, they were sun dried and pressed into small
tablets that were sold in the Bazaars.

Not all ancient depictions or descriptions of saffron spice or

flowers are certain to be the same species as the modern
commercial spices that are used as spice.

IN WEST ASIA
Saffron was detailed in a 7th century BC Assyrian botanical
reference complied under Ashurbanipal. Documentation of
saffron's use over the span of 3,500 years has been
uncovered. Saffron based pigments have been found in 50,000
year old depiction of prehistoric places in northwest Iran.

The Summerians later used wild growing saffron in their

remedies and magical potions. Saffron was an article of long
distance trade before the Minoan palace culture's 2 nd
millennium BC peak.

Ancient Persians cultivated Persian saffron (Crocus sativas var.

Haussknechtii now called, “Crocus Haussknechtii”, by
botanists) in Derbent, Isfahan, and Khorasan by the 10 th
century BC. At such sites, saffron threads were woven into
textile, ritually offered to divinities, and it was used in dyes,
medicine, perfumes and body washes.

Saffron threads would thus be scattered across beds and

mixed into hot teas as a curative four bouts of melancholy.
 Saffron threads.

Non-Persians' usage of saffron as a drugging agent and

aphrodisiac. However, during the Asian campain, Alexander
the Great used Persian saffron in his infusions, rice, and baths
as a curative for battle wounds. Alexander's troops imitated
the practice from the Persians and brought saffron bathing to
Greece.
IN SOUTH ASIA

Some conflicting stories explain saffron's arrival in South Asia.

Kashmiri and also Chinese accounts date its arrival anywhere
between 2,500 and 900 years ago. Many historians who was
studying ancient Persian records date the arrival to about
prior to 500 BC, attributing it to a Persian transplantation of
saffron corms to stock new gardens and parks.

Saffron corms.
Phoenicians then marketed Kashmir saffron as a dye and to
treat meloncholly. It is used in food and dyes subsequently
spread throughout South Asia.
Buddhist monks wear saffron coloured robes; the monks
robes are not dyed with costly saffron but with turmeric,
which is a less expensive dye, or could be coloured with
jackfruit.

Monks robes are dyed the same colour

as saffron to show equality with each other.
All the monks' robes are dyed the same colour to show
equality with each other, and turmeric or ochre were the
cheapest, most readily available dyes. Gamboge is also used
to dye the robes of monks. So there is quite a few spices that
gives the same results in robe colouring or robe dying.

IN EAST ASIA

Some other historians also believe that saffron came from

China with the Mongol invaders who came from Persia (Iran).
It is however mentioned, in ancient Chinese Medical texts,
including the forty volume, “Shennong Bencaojing”, a
pharmacopoeia written around the time period 300 to 200 BC.

Traditionally credited to the legendary Yan Emperor and the

deity Shennong, this book discusses 252 different plant based
medical treatments for a number of different disorders.

Around the 3rd century AD, the Chinese were referring to it as

having a Kashmir provenance. However according to the
herbalist Wan Zhen, stated that, “the habitat of saffron is in
Kashmire, where the people grow it mainly to offer it to the,
“Buddha”. Wen also stated how saffron was used in his time
period: “The flowers wither after a few days, and then the
saffron is obtained. It is valued for its uniform yellow colour. It
can be used to aromatise wine.”

IN THE SOUTH EAST MEDITERRANEAN

Minoan depictions of saffron are now considered to be Crocus

cartwrightianus. The Minoan people portrayed saffron in thie
palace frescoes by 1600 to 1500 BC; and they hinted at its
possiblity to use as a therapeutic drug.

Some Ancient Greek legends told of sea voyages to Cilicia,

where adventurers sought what they believed were the
world's most valuable threads. Yet another legend tells of
crocus and Smilax, whereby Crocus is bewitched and is
transformed into the first saffron crocus.
Ancient perfumes in Egypt, doctors in Gaza, townspeople in
Rhodes, and the Greek hetaerae courtesans used saffron in:

– their scented waters,

– perfumes and potpourris,

– masearas and ointments,

– divine offerings,

– and medical treatments.

In late Ptolemaic Egypt, Cleopatra used saffron in her baths so

that lovemaking would be more pleasurable. Egyptian doctors
used saffron as a treatment for many different varieties of
gastrointestinal ailments. Saffron was also used as a fabric dye
in such Levantine cities as Tyre and Sidon in Lebanon.

Aulus Cornelius Celsus prescribed saffron in medicines for

wounds, cough, colic, and scabies, and in the mithridatium.

IN WESTERN EUROPE
Saffron was a main ingredient in certain Roman recipes such
as Jusselle and Conditum. Such was the Romans' love of
saffron that Roman colonists took it with them when they
settled in southern Gaul, where it was greatly cultivated until
Rome's fall, European saffron cultivation dropped down.

Competing theories state that saffron only returned to France

with 8th century AD Moors or with the Avignon papacy in the
14th century AD. Similarly, the spread of Islamic civilization
may have helped reintroduce the crop to Italy and also to
Spain.

The 14th century “BLACK DEATH” caused more demand for

saffron based medicaments to peak, and Europe imported
large quantities of threads via Venetian and Geneoan ships
from southern and Mediterranean lands such as Rhodes. The
theft of one of these large shipments by noblemen has
sparked the 14 week long Saffron War. The conflict and
resulting fear of rampant saffron piracy spurred corm
cultivation in Basel; it thereby grew very prosperous. The crop
spread to Nuremberg, where endemic and insalubrious
adulteration brought on the Safranschou code, whereby
culprits were variously fined, imprisoned, and some were but
to death. Meanwhile, cultivation of saffron continued in
southern France, Italy and also in Spain.

There was however direct archaeological evidence of

mediaeval saffron consumption in Scandinavia that comes the
wreck of the royal Danish Norwegian flagship, “Gribshunden”.

The ship sank in 1495 while on a diplomatic mission to

Sweden. Excavations that was done in 2021 revealed
concentrations of saffron threads,
and small “pucks” of compressed saffron powder, along with
fresh ginger, pepper, and cloves. Suprisingly, the saffron
retained its distinctive odour even after more than 500 years
of submersion in the Baltic Sea.

The Essex town of Saffron Walden, named for its new

specialty crop, emerged as a prime saffron growing and
trading center in the 16th and 17th centuries but cultivation
there was abandoned; saffron was reintroduced around 2013
as well as to other parts of the United Kingdom (Cheshire).

IN THE AMERICAS

The Europeans introduced saffron to the Americas when the

immigrant members of the Schwenkfelder Church left Europe
with a trunk contaning saffron corms. All the church members
had grown it widely in Europe. By 1730, the Pennsylvanian
Dutch cultivated saffron throughtout eastern Pennsylvania.

Spanish colonies in the Caribbean brought large amounts of

this new American saffron, and high demand ensured that
saffron's list price on the Philadelphia commodities exchange
was equal to gold. Trade with the Caribbean later collapsed in
the aftermath of the War of 1812, when the saffron bearing
merchant vessels were destroyed.

Yet the Pennsylvania Dutch continued to grow lesser amounts

of saffron for local trade and use in their noodles, cakes,
chicken or trout dishes. American saffron cultivation survives
into modern times, primarily in Lancaster County,
Pennsylvania, United States.
CHAPTER
(9)
SAFFRON OIL
OIL OF SAFFRON

To capture the saffron's oil scent and its medicinal

advantages, you can either steam distillation or solvent
extraction is used. Saffron oil has a long history that dates
back to ancient civilizations and it has been prized for its
different applications. Because of saffrons complex and
seductive fragrance profile, saffron is well known in
aromatherapy for:

– promoting relaxation,

– relieving tension,

– and in elevating mood.

Saffron oil is also used in skin care, where it is said to have

antioxidant and anti-inflammatory effects, which aid in skin
renewal and brightness.

Its culinary use, however is less popular due to its

concentrated form, entails adding a few drops to meals to
flavour them with the distinct and unique flavour of saffron
spice.

“Because of its intensity,

saffron oil should be handled
with caution and should be
diluted sufficiently before
usage to fully enjoy its
fragrance and possible
wellness enhancing benefits.”

Discover the finest saffron and elevate your culinary

experience. Explore the richness of this premium spice,
sourced directly from reputable growers for an authentic
and flavourful addition to your dishes.

NUTRIENTS IN SAFFRON OIL

– Calcium,

– Potassium,

– Magnesium,

– Vitamin A,

– Vitamin C.

HEALTH BENEFITS OF OIL

– Improves Respiratory Diseases: Saffron oil aids in

respiratory issues such as, severe coughing, chest
congestion, and asthma.

– Saffron Oil Helps You To Lose Weight: Seffron oil

supresses appetite and it also aids in weight reduction.
 – Good Acne Treatment: Saffron oil is used in cospetic
routines to treat acne.

– Great For Hair Loss Prevention: Saffron oil is used in

combination with other oils for potential hair regrowth.

– Diabetes Treatment: Saffron oil also aids in managing

blood sugar levels.

– Advantages Of Mental Health: Saffron oil improves both

the physical and mental health, it acts as a natural
sedative.

TOP BENEFITS OF SAFFRON OIL

1. Antioxidant Rich: This oil contains antioxidants like

carotenoids and crocin, protecting the skin from
environmental stressors and free radical damage.
2. Skin Brightening: The oil aids in reducing dark spots,
uneven skin tone, and dullness, promoting healthy cell
turnover and exfoliation.
 3. Hydration: The saffron oil forms a protective barrier,
locking in moisture and preserving dehydration for a
supple, plump appearance.

HOW TO MAKE SAFFRON OIL

Saffron Oil.
The essence of saffron oil is extracted from the tiny crimson
stigmas of the Crocus sativus flower in a paintaking
procedure.

The stigmas are either steam distilled or solvent extracted

after being painstakingly had harvested from each saffron
flower.

Steam distillation involves exposing the stigmas to steam, that

causes the aromatic compounds to vaporize and subsequently
condense as the essential oil. Solvent extraction, on the other
hand, immerses the sigmas in a solvent, that absorbs the oil,
and then removes the solvent, leaving behind the
concentration oil.

This complicated extraction method catches the oil's enticing

perfume as well as its possible medicinal effects, resulting in a
coverted elixir appreciated for its fragrance, potential health
benefits, and various other uses.
CHAPTER
( 10 )
HOW TO PLANT AND
GROW SAFFRON
SAFFRON is an expensive spice that is harvested from a type
of crocus bulb that is very easy to grow.

Saffron is often referred

to as “Red Gold”
Saffron the spice is the most expensive spice in the world, so
you may cringe when you see the trice tag in the store on a
tiny jar. However, saffron comes from the saffron crocus plant
(Crocus sativus), which is a snap to grow and harvest in your
home garden, with bonus points for the short, purple flowers
in the fall.

The best way to save money on your food budget is to learn

how to grow your own saffron crocus corms in the late
summer or early fall, to enjoy the lovely fall blooms and
gather saffron in October.

Many people may think of crocus as a spring blooming bulb,

but the saffron crocus is also called, “Fall Crocus” or “Autumn
Crocus”.

A mature 3 inch crocus corm, a corm is similar to a small bulb,

that produces two to four purple flowers in October; then it
multiplies and rewards you with more blooms each year.
 CHART

Common name – Saffron

Plant Type – Bulb, herb
Light – Part Sun, Sun
Height – 4 to 6 inches
Width – 2 to 4 inches
Flower Colour – Blue, Purple
Season Features – Fall bloom
Special Features – Cut Flowers
Zone – 5, 6, 7, 8,
Propagation – Division, Seed
Problem Solvers – Drought Tolerant
WHERE TO PLANT SAFFRON CROCUS

Saffron crocus is hardy in USDA Hardiness Zones 5 to 9. Plant

this plant in full sun and in a well drained or sandy soil. If
those conditions are not easy to come by in your garden, fill a
container with potting soil, and add the crocus combs, and
put it in your sunniest spot. The crocus flowers are only 3 to 5
inches tall, so place theme where you can see the purple
blooms. You can also tuck the corms one by one into low
ground cover (that conceals them from squirrels and
chipmunks) or you can give them their own garden bed.

HOW TO GROW SAFFRON

Planting saffron to eat. Disguise your garden work by planting
amid ground cover or spreading a thin layer of mulch on the
tops of the newly planted crocuses. If you want to be super
secure, tack down a layer of chicken wire on a freshly planted
crocus bed.

Dig 3 inch down in well drained soil, and plant the saffron
corms with the pointed end down. The pointed end usually
has some dried roots, that helps to show you the way. You
can decide whether to dig one 3 inch trench or use a narrow
trowel to open one 3 inch hole at a time.

Put the corm in the hole or trench and cover it with enough
soil to make it level with the surrounding area. Press down on
the soil firmly, and then water the planting area with a
watering can or with a gentle spray from your garden hose. If
the newly planted area dips down and forms a basin, add
more soil to match the soil level nearby; otherwise, water
pools rots the corms, space the corms 3 to 4 inches apart.

Saffron crocus has a satisfyingly short turnaround time: plant

it in August or early September and harvest it in October. To
produce one tablespoon of saffron, you need to plant about
50 crocus corms.

LIGHT

Saffron plants they thrive in full sun light, these plants bloom
in fall when many trees have dropped their leaves, so crocuses
can grow in areas that receive partial shade from trees durring
the summer.

SOIL AND WATER

Plant the saffron corms in a well draining garden soil or in

sandy soil. Water them right away after planting them in the
ground, and then they need only a half inch of water per week
for the rest of the growing season. During the plants summer
dormant period, stop watering them.
TEMPERATURE AND HUMIDITY

Saffron crocus thrives at 70% F but grows in a wide range of

temperatures from 50 degrees F to 90 degrees F. These plants
tolerate lower temperatures for short periods.

They are not cold hardy in USDA Zones 3 and 4, so dig the
corms up or move plants in a container to a warm sheltered
area.

FERTILIZER

The saffron corms hold enough nutrients to produce crocus

blooms when they are planted, but the plants may benefit
from being fertilized once a year if the soil wasn't amended
with an organic fertilizer, such as bone meal, at planting time.

In early spring, sprinkle a granular fertilizer with a 5-10-5 NPK

ratio on the ground around the plants. Make sure that no
fertilizer touches the corms. Follow the product directionsthat
are on the package for quantity.

POTTING AND REPOTTING

You can plant saffron crocus in containers or clay pots, but

you will need a huge container to produce a small amount
of saffron. Bury the crocus corms 2 to 3 inches deep in well
drained potting mix and space them 3 inches apart. Water
them and place the containers or pots in full sun.

If you only want to grow a few plants to enjoy their bloom

indoors, plant then in the fall and keep the containers or pots
above 70 degrees F. The flowers will bloom six to eight weeks
later. After the foliage dies back, remove it from the
containers and pots and plant the bulbs in the garden.
HOW TO PROPAGATE
SAFFRON CROCUS
HOW TO PROPAGATE

After five years, dig up and divide the corms while they are
dormant in July and August. Dry and store the corms in a cool,
dry place, or plant them right away in a new location.

The saffron crocus corms that are sold in the United States are
not differentiated by cultivars. Pennsylvania has produced
saffron crocus for over a hundred years, but most Crocus
sativus corms are grown in Spain, India, Iran and Greece.

When you are shopping for corms you may or may not see a
country designation.

MORE ON HARVESTING SAFFRON

The lavender flowers of the saffron crocus bloom for two

weeks. As the petals grow longer, so do the slender stigmas at
the center of the flower. Keep an eye on the flowers and
and pounce when the petals have stabilized in size. The
traditional rule for harvesting sound like something out of a
fairytale, pick the flowers in midmorning on a sunny day, but
there are good reasons for these rules. You want the flowers
to be partly opened and the petals dry.

The best way to harvest saffron is to take a basket into the

garden, pick all the flowers, and sit indoors at a table to
tweeze the three red stigmas from each of the blooms. If you
have the patience and the garden is kneeler, you can keep the
flowers on show in your garden a bit longer by taking the
tweezers outdoors and removing the stigmas on the spot as
you pass each of the flowers.

STORING SAFFRON

Back in the house, spread the stigmas out on a dry single layer
on a paper towel, screen, and dehydrator. After a day or two,
put them in a jar or other airtight container and stor them in a
dark, cool place.
PEST AND PROBLEMS
Growing saffron plants is not without its challenges. Squirrels
and chipmunks pose a problem in the fall, while moles, mice,
voles, and rabbits feed on the foliage and corms during the
winter months.

During growing season, the saffron mite is known for

attacking damaged corms, although planting the corms more
than 5 inches deep prevents this problem.

At the end of the saffron season, thrips lay their eggs in the
leaves, causing unattractive spots on the plant leaves, but
otherwise, it does not affect the harvest.

Corm rot and root rot can usually be prevented by watering

sparingly and planting in a well drained soil.
CHAPTER
( 11 )
HEALTH BENEFITS OF
SAFFRON
SOME HEALTH BENEFITS

Saffron is rich in antioxidants, which may have many health

benefits. It may also act as a mood booster and increase
libido.

Early evidence suggests that it may also fight oxidative stress.

Saffron is generally safe for most people to consume and it is
very simple to add it to your diet.

– Providing Antioxidants: The majority of the health claims

surrounding saffron relates to its high levels of specific
antioxidants. According to a 2015 study, the main active
antioxidants include: crocin, picrocrocin, and safranal.
Other compounds include: kaempferol and crocetin.
These antioxidants help to fight against oxidative stress
and free radicals in the body. Antioxidants that are found
in saffron may play a role in preventing the body from
disorders affecting the nervous system. Research that
was done in 2015 found that compounds in saffron, such
as crocin, appear to reduce inflammation and oxidative
damage in the brain, that may lead to beneficial effects.
 A study in the journal “Antioxidants” found that saffron
might theoretically help with Alzheimer's symptoms due
to both its memory enhancing properties and its
antioxidant and anti-inflammatory effects. People with
mild to moderate Alzheimer's who took saffron for 22
weeks had cognitive improvements that were
comparable with those of people who took the drug
donepezil, and they also experienced fewer side effects.

– Boosting Mood: There is also growing evidence that

saffron may help improve mood and be a useful addition
to treatments for depression. A study in the “Journal of
Behavioural and Brain Science” found that a saffron
extract increased dopamine levels in the brain without
changing the levels of other brain hormones, such as
serotonin.

– Promoting Libido: Saffron may also increase sex drive and

sexual function in both males and females. Scientists
reviewed the effects of saffron on male infertility,
problems and has found that while it had a positive effect
on erectile dysfunction and overall sex drive, it did not
change the viability of the semen. An older study that
was done in 2012 looked at the effects in women who
had reported experiencing sexual dysfunction due to
taking the antidepressant fluoxetine. Women who took
 30 mg of saffron each day for 4 weeks had increased
sexual desire and vaginal lubrication compared with
those who took a placebo instead.

– Reducing PMS Symptoms: Saffron may also act to reduce

the symptoms of premenstrual symptoms (PMS).
Researchers of a 2015 study looked at the research of
saffron and symptoms of PMS. Women between the ages
of 20 and 45 years who took 30 mg of saffron each day
had fewer symptoms than those who took a placebo.
Additionally, women who simply smelled saffron for 20
minutes had lower levels of the stress hormone cortisol.
A study in the “Journal of Cardiovascular and Thoratic
Research”, has found that taking a saffron extract helped
people with coronary artery disease reduce their body
mass index (BMI), total fat mass, and waist
circumference. People that took the supplements also
had a reduced appetite compared with those in the
placebo group.

– Helps to boost memory.

– Helps to prevent obesity.

– Helps in fighting hair fall.

– Disease prevention.
– Volatile oil.

– Has active components and compounds.

– Has therapeitic applications.

– Is an Antidepressant,

– Helps the digestive system.

– Helps with cell formation.

– Helps with cell repairs.

– Helps to prevent heart diseases.

– Helps to improve blood pressure.

– Helps with blood cell protection.

– Helps to optimize health.

– Protects against cancers.

– Helps with sexual dysfunction in both males and females.

– Helps with macular degeneration.

– Helps to increase vitality.

– Helps with colds.

– Helps with coughs.

– Helps with patchy baldness.

– Prevents diabetes.

– Prevention for anemia.

– Helps with Heart health.

– Improves Alzheimer's symptoms.

– Stimulates weight loss.

– Boosts immunity.

– Helps the nervous system.

– Gives relief from pain.

– Gives relief from anxiety.

– Gives relief from stress.

– Reduces risks of atherosclerosis.

– Reduces risks of Heart attacks.

– Reduces the risks of strokes.

– Relief of constipation.
– Relief of bloating.

– Relief of gastric ulcers.

– Helps with asthma.

– Helps with menstrual cramps.

– Helps with depression.

– Helps with insomnia.

– Helps with whooping cough.

– Improves lung functions.

– Lowers bad cholesterol.

– Helps with better lung oxigenation.

– Supports eye health.

– Improves skin.

– Slows down the aging process.

– Reduces symptoms of OCD.

– Enhences satiety.

– Fights tumor growth.

 – Possible aphrodisiac.

– Pain reliever.

– Fights respiratory diseases.

– Helps with fever.

– Help you to get better sleep.

– Helps with sore gums.

– Helps with dark circles.

– Helps with joint pain.

– Acts as a food colouring.

– Helps in plaque cure.

– Used as a dye.

– Used as an incense.

And it has much more uses and applications.

CHAPTER
( 12 )
SAFFRON RECIPES SECTION
SOME SAFFRON RECIPES

Here in this section I have included some recipes that I have

collected that you may want to try out.

MIDDLE EASTERN SAFFRON RICE

PREP. TIME: 10 minutes

COOKING TIME: 20 minutes
TOTAL TIME: 30 minutes
BY: Mersedeh Prewer

INGREDIENTS:

. 10 saffron stands, ground or 1/8 tsp ground saffron

. 1 cup basmatic rice
. 2 tbsp extra virgin olive oil
. 1 small yellow or white onions, finely diced
. 1 garlic clove, crushed or minced
. 1 1/2 cups vegetable broth, chicken broth or water
. 1 bay leaf
. 1 small lime, zested
. Kosher salt

METHOD:

1. Grind and bloom the saffron: Add the saffron threads to a

spice grinder or mortar and pestle. Grind the strands into
a fine powder. Mix 1/8 tsp of the saffron with 3 tbsp of
water. This process is called blooming and will draw the
colour and complex flavour from the spice far nore
effectively than using the strands. Set aside the bloom.
2. Rinse the rice: Put the rice in a fine mesh strainer and
rinse with cold water until the water runs clear.
3. Saute the aromatics: In a medium saucepan set over
medium high heat, add the olive oil. When the oil
simmers, add the diced onion. Cook, stirring until the
 onion softens and turns translucent. Add the crushed
garlic and stir until the aroma is released, about 30
seconds.
4. Toast the rice and add the bloomed saffron: Add the rice
to the pot with the onions and garlic and toss until it is
well coated in the onion mixture. Add the bloomed
saffron liquid and stir until everything is well mixed.
5. Add the broth and bring to a boil: Add the broth or water,
bay leaf, and lime zest. If you are using water or low
sodium broth, season with a good pinch of kosher salt.
Give the mixture a stir, then bring the water to a boil.
Once boiling, turn the heat to low and cover the pot .
Cook until the rice has absorbed the water, about 15 to
20 minutes.
6. Finish and serve: Turn the heat off. Leave the rice,
covered and undisturbed, for 5 more minutes. Remove
the bay leaf, fluff the rice with a fork and serve.

NOTE:

. Don't skip rinsing your rice. It is a vital step to make sure it

gets fluffy instead of clumpy.
 SAFFRON-RAISIN CHEESE BALL

ACTIVE TIME: 10 minutes

TOTAL TIME: 70 minutes
MAKES: 24 servings
YIELDS: 24
BY: Breena Lai Killeen,M.P.H., RD

INGREDIENTS:

. 1 tsp grated lemon zest

. 1 tbsp lemon juice
. 1 tsp saffron
. 8 ounce reduced fat cream cheese, softened
. 1 1/4 cup crumbled feta cheese
. 1/2 cup minced scallions
. 1 clove garlic, grated
. 1/2 cup finely chopped golden raisins

METHOD:

1. Combine lemon juice and saffron in a small bowl.

Microwave until hot, about 15 seconds. Mix cream
cheese, feta, scallions, garlic, lemon zest and the saffron
infused lemon juice in a medium bowl.
2. Coat a large piece of plastic wrap with cooking spray.
Scoop the cheese mixture onto it. Use the plastic wrap to
help you form the mixture into a ball, then completely
wrap in plastic. Refrigerate for at least 60 minutes or up
to 2 days.
3. Just before serving, place raisins in a shallow dish. Roll
the cheese ball in the raisins pressing to adhere.

TIPS: To make ahead: Prepare through step 2 and refrigerate

for up to 2 days.
 EASY SAFFRON RICE

PREP. TIME: 5 minutes

COOKING TIME: 20 minutes
TOTAL TIME: 25 minutes
BY: Top Teen Recipes

INGREDIENTS:

. 1/8 tsp powdered saffron

. 2 cups boiling water, divided
. 2 tbsp butter
. 1 cup uncooked long grain white rice, not rinsed
. 1 tsp salt
. 1 cup peas

METHOD:
 1. In a small pot, boil 1/2 cup of water and allow the saffron
to steep for 5 minutes. In another pot boil 1 cup of water.
2. Choose a skillet that can be tightly sealed with its lid.
Melt butter over medium heat and salt mixture. Add in
rice, and stir constantly, until rice becomes opaque. Be
careful not to brown the rice.
3. Pour the 1 cup boiling water and the 1/2 cup saffron
water into the skillet. Cover the pot quickly. Reduce your
flame to low heat and cook rice and water for 20
minutes. Check to see if all the liquid is absorbed. The
rice is ready once the water is absorbed and cooked
thoroughly.
4. Fluff rice. Quickly pour the remaining 1 1/2 cups of
moiling along with the saffron water. Cover immediately,
reduce heat to low, and cook for 20 minutes, or until all
the liquid is absorbed,

TIP: For best results do not remove the lid while the rice is
cooking.
 FLUFFY AND DELICIOUS SAFFRON RICE
(FLUFFY AND READY IN 20 MINUTES)

PREP. TIME: 5 minutes

COOKING TIME: 20 minutes
TOTAL TIME: 25 minutes
MAKES: 4 servings
YIELDS: 4
BY: Ayeh Manfre

INGREDIENTS:

. Good pinch of saffron threads (or 1/8 tsp ground saffron

powder)
. 1 cup basmati rice
. 1 1/2 cups water
. 1/2 brown onion, diced
. 1 tbsp extra virgin olive oil
. 1/2 tsp salt

METHOD:

1. Grind the saffron in a mortar and pestle to create a

powder consistency. Add 1/8 of the tsp of saffron powder
to a small bowl or glass with 2 tbsp of boiling water to
infuse the saffron.
2. Add the rice to a small pot and rinse thoroughly under
running water until the water is clear and not murky.
Tranfer the rice to a colander.
3. In the same pot, add olive oil and diced onions and saute
on a low heat for 5 minutes until onions are translucent.
4. Add the washed rice to the pot and toast rice for a
minute.
5. Add 1 1/2 cups of water to the pot along with the saffron
water and salt. Stir through and cook for a few minutes
without the lid over a medium high heat.
 6. Once you see the water is starting to boil, place the lid on
and simmer on low heat for 15 to 20 minutes. (Check the
rice at 15 minutes, if it seems hard or chunchy, add 1 to 2
tbsp of water and cook for the remaining 5 minutes,
otherwise move to next step.)
7. If the rice is cooked, turn the heat off and remove the pot
from the stove. Keep the lid on to allow it to steam for 5
minutes.
8. Gently fluff the rice with a fork and its ready to serve.
Enjoy your fluffy and delicious saffron rice with your
favourite stew, curry or protein.

NOTE:

You can use vegetable broth or chicken broth as a substitute

instead of water when cooking the rice for extra flavour.
 SAFFRON CHICKEN
(Cooks In Just 20 Minutes)

PREP. TIME: 5 minutes

COOKING TIME: 15 minutes
TOTAL TIME: 20 minutes
MAKES: 12 servings
YIELDS: 12
BY: Arman Liew

INGREDIENTS:

. 3/4 tsp saffron, divided

. 1 tbsp warm water
. 1 cup plain yogurt, (or Greek yogurt)
. 2 cloves garlic, minced
. 1/2 cup lemon juice
. 1 tsp salt
. 1 tsp black pepper
. 3 1/2 lbs chicken pieces a mix of thighs, drumsticks, and legs
. 2 tbsp butter, melted

METHOD:

1. In a large bowl, combine 1/2 tsp of the saffron with warm

water. Let stand for 5 minutes.
2. Add in the yogurt, garlic, lemon juice, salt, and black
pepper, and mix until combined.
3. Add the chicken and mix well, until the chicken is well
coated.
4. Cover and refrigerate for 30 minutes, or over night, if
possible.
5. Preheat a hot grill to medium and grease generously.
6. Remove the excess marinade from the chicken. Place
them on the grill, and cook for 15 minutes, turning once
 or twice, or until the chicken reaches an internal temp of
165 degrees F.
7. Once the chicken is grilled, whisk together the melted
butter with the remaining 1/4 tsp of saffron. Brush over
the grilled chicken pieces.

NOTES:

To Store: Store leftover saffron chicken in the refigerator in an

airtight container. The grilled chicken lasts up to 2 days in the
fridge.

To Freeze: Place the cooked and cooled chicken in a shallow

container and store in the freezer for up to 6 months.

To Reheat: Reheat leftovers in an covered pan over medium

heat, flipping the pieces a few times to get them evenly
heated. You can also reheat the chicken in the oven or in the
microwave.
 EASY SAFFRON RICE RECIPE

BY: Melissa Belanger

PREP. TIME: 5 minutes
COOKING TIME: 25 minutes
TOTAL TIME: 30 minutes
MAKES: 12 servings
YIELDS: 12

INGREDIENTS:

. 1 1/2 cups long grain white rice

. 3 cups chicken broth (or vegetable broth)

. 1/2 tsp saffron threads

. 1/2 tsp turmeric

METHOD:

1. Place ingredients in a large saucepan. Cover and heat

until boiling.
2. Reduce heat to a simmer and continue to cook until rice
has absorbed the liquid.
3. After about 10 minutes, when small holes form in the
rice, remove from heat and let the rice continue to
absorb the remaining liquid, about 5 to 10 minutes.
 LEMON SAFFRON MARMALADE

PREP. TIME: 10 minutes

COOKING TIME: 120 minutes
TOTAL TIME: 130 minutes
MAKES: 2 to 3 jars
YIELDS: 3
BY: The Spice House

INGREDIENTS:

. 8 large lemons, slice

. 5 cups water

. 4 cups sugar
. 2 tsp powdered saffron

METHOD:

1. Wash the lemons, slice and discard off 1/2 to 3/4 inch
from each end.
2. Cut the lemon in quarters, lengthwise. Thinly slice the
lemon quarters. Slice as thinly as possible. Remove and
discard the seeds. Scrape the lemon slices and all the
juice into a large saucepan.
3. Add the water to the lemon, bring to a boil over medium
high heat. Reduce the heat to medium or medium low
and boil at a steady boil, covered for 30 minutes.
4. Add the sugar and bring to a boil again. Reduce the heat,
add the saffron, and let the lemon simmer steadily,
uncovered for 1 to 1 1/2 hours, until it is soft and sweet.
Add additional water a 1/4 cup at a time if needed.
5. Ladle the marmalade into clean jars. If using
immediately, keep in the refrigerator and use within 1
month.
 PEACH, BALSAMIC AND SAFFRON JAM

PREP. TIME: 10 minutes

COOKING TIME: 20 minutes
TOTAL TIME: 30 minutes
MAKES:
YIELDS:
BY: Shinta Simon

INGREDIENTS:

. 1 kilo chopped and peeled peaches

. 500 grams sugar with added pectin (you could also use
commercially available pectin.)

. 2 tbsp of fresh lemon juice

. A few saffron strands

. 2 to 3 tbsp balsamic vinegar (use raspberry balsamic)

METHOD:

1. Start by keeping a saucer in the freezer to check for

doneness of the jam, (this step is important if you are not
using pectic to set the jam. You could avoid this if you are
using pectin).
2. Transfer the peaches, sugar, lemon juice, saffron and
balsamic to a heavy bottom pan, and cook on medium
heat for around 10 minutes.
3. As the peaches are cooking, mash them up to the
consistency you prefer, using a masher or a whisk. (I like
the consistency to be non uniform and have a few lumps
of fruit.)
4. After around 10 minutes, the mixture should have
thickened and is well on its way to being set.
5. If you are not using pectin to set the jam, check for
doneness of the jam with the saucer test: Test your jam
by taking out the saucer. Spread a small spoonful of
liquid jam on the saucer. Run your finger through the
jam. If it forms a channel, the jam is set. If the jam feels
runny, let it cook a little more.
6. Once done, let the jam cool. A little scum can form on the
surface of the jam, which you can skim off easily with a
spoon.
7. Divide the jam between jars leaving at least 1/4 inch
room at the top.
8. Tightly seal the jars and let sit at room temperature for
24 hours before freezing or refrigerating.
9. Freezer jam can keep up to a year in the freezer.
 APRICOTE JAM WITH SAFFRON
AND CARDAMON

PREP.TIME: 30 minutes
COOKING TIME: 40 minutes
TOTAL TIME: 70 minutes
MAKES: 4 jars
YIELDS: 4
BY:

INGREDIENTS:

. 1 kg apricots
. 60 ml of water
. 600 to 700 grams of granulated sugar (I use 620 g)
. 1 tsp lemon juice
. A pinch of saffron (I use 1/3 of a 0.5 gram bag of dried
saffron)
. 0.5 tsp crushed ground cardamon

METHOD:

PREPPING AND COOKING

1. Place a small plate in the freezer. Clean and wash

apricots. Cut the fruit in half and extract the kernels.
Measure water into the bottom of a pot and then layer
fruit pieces on top. Set the stove to medium heat and
bring the fruit to a boil slowly. In the meanwhile, prepare
your canning set up and sterilize the washed glass jars in
125 degrees C oven for 15 minutes. Shut off the oven and
let the jars rest in the warm oven before canning. Dip the
rubber bands and lids in hot water and dry them
carefully. Bloom the saffron in a small amount of room
temperature cold water.
2. Measure sugar and mix it with spices and then add them
to the pot when apricots have softened and released
juice. Bring the mixture to boil and let it simmer, at low
heat. Avoid stirring. You can carefully shake the pot
 couple of times to make sure the bottom of the jam is not
burning. Check the taste if you would like to have more
saffron or cardamon.
3. Skim off any foam with a spoon or a shallow ladle. If your
jam is bubbling fiercely, lower the temperature to avoid
excess foam. Let the apricot jam cook over low heat up to
40 minutes.
4. When you notice that the jam's mixture looks thick and
gel-like, take it off the heat and make the cold plate test.
Take the small plate from the freezer, place a spoonful of
jam on it, and place it back to the chill for a few minutes.
When you push a knife through the jam, wrinkles and a
gap will tell you that the jam is ready to be canned.

CANNING

Can the apricot jam into hot jars, (a wide funnel is a great tool
here to avoid any unnecessary mess). Wife any residue or
marks of jam with a clean cloth dipped in boiling water.

Leave a little space about 1 cm in the jar before the top. Close
 the jar immediately before continuing with the next jar. Let
the jar cool on a rack or on a kitchen towel completely before
transferring them into the fridge. The metallic lids will “Click”
when a vacuum seal is reached.

NOTE:

When using quality ingredients, follow carefully hygiene in the

preserving process and storing correctly, the apricot jam will
stay fresh months up to 1 year.
 PEAR SAFFRON JAM

PREP. TIME:
COOKING TIME:
TOTAL TIME:
MAKES: 8 servings
YIELDS: 8
BY: Yum

INGREDIENTS:

. 1 kg ripe pears
. Juice of 1 lemon
. 1 tsp pure vanilla extract
. 1 cup natural sweetener honey (or maple syrup)
. Pinch of saffron threads
. Water
METHOD:

1. Gather all necessary ingredients: 1 kg of ripe pears, the

juice of 1 lemon, 1 tsp of pure vanilla extract, 1 cup of
natural sweetener, (such as honey or maple syrup), a
pinch of saffron threads, and water.
2. Wash the pears thoroughly in cold water, peel, core, and
chop them into small, even pieces to ensure a uniform
cooking time.
3. In a medium size, heavy bottomed pan, combine the
chopped pears with the lemon juice and two tbsp of
water to prevent the pears from oxidizing and to initiate
the release of pectin.
4. Place the pan on the stove and cook over low heat until
the pears begin to soften, which should take
approximately 10 minutes. Stir occasionally to prevent
sticking and to promote even cooking.
5. While the pears are cooking, in a small bowl, take a tbsp
of warm water and a pinch of saffron threads, allow them
to steep for 5 minutes to release their colour and flavour.
6. Once the pears have softened, add the natural sweetener
of your choice to the pan, increase the heat to medium
and bring the mixture to a gentle boil.
7. Add the steeped saffron, including the water, into the
pan and stir the mixture well.
8. After 5 minutes of boiling, reduce the heat to medium
low, and allow it to simmer. Skim off any foam that forms
on the surface with a spoon and discard.
9. Continue to cook the jam, stirring frequently to prevent
the jam from sticking or burning, until it thickens and the
pears are completely broken down, which should take
about 25 to 30 minutes. You may use a potato masher to
gently crush the pear pieces if a smoother texture is
desired.
10. Test the jam for doneness by placing a small
spoonful of the jam onto a chilled plate. If it wrinkles
when pushed with your fingers, it is ready. Alternately
use a digital thermometer to check if the jam has reached
the setting point of 105 degrees C (221 degrees F).
11. Once the jam has reached the desired consistency,
remove the pan from the heat and stir in the vanilla
extract.
12. Let the jam cool slightly, then ladle it into sterilized
jars, leaving some headspace to allow for expansion.
Wipe the rims clean, seal with the lids, and process in a
boiling water bath for 10 minutes to ensure a proper seal
for long term storage.
13. Remove the jars from the water bath using canning
tongs and allow them to cool on a wire rack without
touching each other.
CHAPTER
( 13 )
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