Saffron has been considered the king of spices since the Middle Ages. The harvesting process and its distinctive taste, aroma, and color make it the most expensive spice in the world. According to data from several manufacturers with many years of experience in the industry, the cost of producing 1 kg of saffron ranges from €1,700 to €1,800/kg. To obtain 1 kg, it is necessary to pick 374,000 flowers, or an area equivalent to the size of a football field, and the harvesting itself requires enormous physical effort.
Purple flowers bloom only for 6 weeks from the end of September to the beginning of December, and harvesting is possible only at certain times. 90% of the world's saffron production is grown in the dry regions of Iran. It is most commonly used in cooking the traditional Spanish dish called paella. In large quantities, saffron can be a strong intoxicant. Research suggests it may help reduce symptoms of Alzheimer's disease and depression.
Arash Ghalehgolabbehbahani, head of postdoctoral research at the University of Vermont, says saffron must be hand-picked due to the delicate work of separating the so-called stigma from the saffron flower, minimizing damage to other parts of the plant. Each flower has three red stigmas – this is saffron. Higher air humidity can affect saffron quality. Sunlight can damage its chemical structure, so it is preferably harvested early in the morning.
In some parts of the world, saffron harvesting is akin to slavery. Pickers in Iran start work at 5 or 6 in the morning and leave only in the afternoon, at 4 p.m. Mostly women are involved, earning just over €2 per day. Besides Iran, saffron is also grown in Morocco, Spain, Italy, the Netherlands, Afghanistan, India, and even the United States.
What is so great about saffron? The benefits and healing properties of this highly valued spice make it a precious culinary ingredient.
Saffron contains a dark yellow, water-soluble carotenoid called crocin, responsible for much of saffron's golden color. It has been found that crocin causes cell death in various types of human cancer cells, leukemia, ovarian carcinoma, colon adenocarcinoma, and soft tissue sarcoma. Researchers in Mexico studying saffron extract discovered that saffron and its active components can eliminate harmful cells without negatively affecting normal cells, which it actually stimulates.
Recent studies have also shown that saffron extract, specifically its crocin, is useful in treating age-related mental impairment. In Japan, saffron is used to treat Parkinson's disease, memory loss, and inflammation.
Saffron mixed in milk is effective in promoting hair growth in alopecia and applied to the forehead quickly relieves the sensation of cold.
Now you know why it is said that when something is rare and scarce, it is like saffron.
