زمان مطالعه: ۲ دقیقه
?WHERE DID SAFFRON COME FROM
What is saffron
What is saffron
?Greeks claim that saffron came from their land first, tell that to any Iranian and you will
get a laughter! A stronger hypothesis says that cultivation of saffron first took place in
Iran. The arguments on origins of the precious spice are endless, so let’s take a look at the
fact that currently, Iranians are the biggest producers of saffron in the world (85% of the
world’s saffron grown in a year, roughly about 390 tons!) The number is huge, considering
that every 500 saffron stigmas weighs only one gram.
?WHERE DID SAFFRON COME FROM
Saffron has long been used as a special seasoning in Iranian kitchens. A thin layer of saffron mixed rice on top of the
white pile of rice and barberries, next to aroma and color of chicken kebab (joojeh kabab), all promise a welcoming
hospitality. Iranians appreciate saffron and use it moderately, they believe that overuse of saffron can harm their
mental health. They enjoy it in the flavorful saffron ice cream (Bastani Sonnati) in hot days of summer, or serve it in
bowls of sweet rice pudding (Sholeh Zard) in religious ceremonies. Some people also make a refreshing herbal tea
out of it, along with rose petals.
Phytochemistry and sensory properties
Saffron contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes. An aroma
chemical analysis showed that the main aroma-active compounds were safranal – the main compound responsible
for saffron aroma – ۴-ketoisophorone, and dihydrooxophorone.[ Saffron also contains
nonvolatile phytochemicals, including carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes.
