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| Saffron
is grassy, perennial, stem less and bulbous
herb. Its bulb is hard, round, fleshy
and covered with thin brown membranes
that ... |
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Herbal Structure
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| There
are minerals, mucilage, fat, wax and a
aromatic terpenic essence with a few cineol
such as picroretine and picrocrocine and
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Chemical Structure
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Saffron
History |
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Saffron,
There are lots of discussions about Saffron history:
On one hand, some people believe that the
first source was from India or Kashmir; on other
hand, there are numerous of references testify
that Saffron should have first appeared in Iran—Mede
or Zagros plains, especially in the Alvand region.
With the fact that the crocus had been cultivated
in ancient Europe, afterwards, the Mongols took
Saffron from Persia to India, and it is proved
that Saffron comes from Western Asia and most
likely Persia.
According to documentaries of Saffron History
in Iran, Saffron was from Iridacean family. American
scientist, Barteld Loufter wrote in his
research in 1917, “Saffron is a self-growing Iranian
plant, it is cultivation exists since ancient
years. The cultivation, process and consumption
were spread widely from Iran to all over
the world.” It further proves that Saffron should
be originally from Persian.
Tracking back to Saffron history in Iran, It was
only cultivated in central Iran in ancient time,
and it was already used for medical, food and
dye purposes.
In conformity with Saffron history in Achaemenian
Dynasty, first historical document over consumption
of Saffron was left by the Persian King.
From his gunmetal epigraph, it recorded down the
exchange activities of Saffron in Persian
palace, the situation on how Iranian used Saffron
and how it influenced their daily life
were clearly written, for instance, people used
it for garnishment of bread and cookies, for
producing amazing fragrances, cosmetic oil, as
well as making sorts of color ink.
According to Saffron history in Darius Dynasty,
it was making used widely, such as, for cooking
meals, making desserts, and for medicines;
Persian King Darius even massaged his body by
using Saffron mixture which was a kind
of fragrant oil-sunflower oil cooked in milk fat
and enriched it with Saffron and Date-Wine.
In conformity with Saffron history in Sassandi
Dynasty, with the improving cultivation techniques
and skills, it was commonly planted. During
the time and early Islamic period, this spice
was particularly popular.
Today, Saffron is not only for Asians, but also
for the entire world, the greatest Saffron producing
countries are Iran, Spain, Greece, India, and
Morocco.
The largest Saffron importers are Germany, Italy,
U.S.A, Switzerland, U.K., and France….etc.
Links to Other Sources of Saffron History :
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