'Saffron is world's most expensive spice which is derived from stigmas of
saffron crocus. It is used in cuisines of different countries and is produced very rarely across the world,' Faiq explains.This year, he continued, we have decided to further cultivate over additional land, Faiq said and continued that seed and healthy bulbs of Saffron are very expensive.
Saffron is the product of the '
Saffron Crocus' (Crocus sativus), a small fall-blooming crocus, usually the last flower to bloom in the season.
Growing the
saffron crocus is a hugely labour-intensive process which goes some way to explaining the flavouring's eye-watering price.
In Vermont, peak harvest time for
saffron crocus runs from late October through mid-November.
Saffron is extracted from the dry stamens of the
saffron crocus flower which is grown exclusively in this region of Spain.
Derived from the dried stigma of the purple
saffron crocus, the flowers have to be individually handpicked in the autumn when fully open.
Saponins from the Spanish
saffron Crocus sativus are efficient adjuvants for protein-based vaccines.
Around 300 tons of saffron, which is a spice derived from the flower of the
saffron crocus, are produced worldwide each year, with Iran, Spain, India, Greece, Azerbaijan, Morocco and Italy accounting for the largest shares.
The purple
saffron crocus flowers bloom for just three weeks each year, and each flower produces just three of the treasured gossamer strands, called stigmas.
Each
saffron crocus grows to 20-30 cm and bears up to four flowers, each with three vivid crimson stigmas (3), (4) Indeed, it is a Persian herb with a history as long as the Persian Empire itself.
saffron crocus - Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food