SAFFRON: THE ROYAL SPICE

SUBMITTED BY:
BALERO, JUSTNY
BAQUIRIN, JOHANNA
DULNUAN, HANS JAY LLOYD
HERNANDEZ, JACKIELOU
MORIAL, JERWIN

SUBMITTED TO THE FACULTY OF THE UNDERGRADUATE SCHOOL OF BENGUET STATE

BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS

SUBMITTED TO:
JEANELLE PITAS
Course Facilitator
 I. History

Saffron has always been one of the most expensive spices in the world, and it comes with an
equally rich history throughout the ages. Its high market value comes from how it can only be cultivated
with the presence of human intervention. Every process that has to do with growing the spice, from
planting it to harvesting it, has to be done by humans as it is a very delicate plant. Its flowers have to be
propagated and harvested by hand, and can only be harvested on the morning it blooms. To be clear,
saffron doesn’t actually refer to the whole flower,, as saffron only pertains to the dried pistils of the
Saffron Crocus, or Crocus sativus.

The name of the spice is believed to have descended from the Persians, from the word
“zarparan”, which turned into the Latin word “safranum”, and eventually trickled down to an Old French
word “safran”The origin of saffron itself is unclear, as people are divided on its origins either being Iran
or Mesopotamia. However, records show that Crocus sativus is a species that mutated from Crocus
cartwrightianus, a crocus species that is found in Ancient Greece. This makes Greece to be the most
probable origin of the spice.

To be more precise, it has records of being domesticated in Crete during the Late Bronze Age.
The Ancient Greeks have found a variety of uses for saffron due to its color and its aromatic property.
The majority of Ancient Greece were more in favor of having blond hair, and if they wished, managed to
turn their black hair to blond by incorporating Potassium water with saffron. Minoan women were also
known to use saffron to dye their woven bolero jackets. Furthermore, they have mixed saffron with red
ochre, tallow, and beeswax to make their lipsticks. Also, Greek frescoes dating from 1600-1500 BC
have also depicted the act of harvesting saffron with the most famous fresco being found on the palace
of Knossos on Crete.

Now, the Greeks weren’t the only ones known to benefit from using saffron. The Egyptians
were also notorious for their use of the luxurious spice. Pharoahs were shown to have records of using
saffron both as an aromatic and as an aphrodisiac. The most well-known example for this would be
Queen Cleopatra in late Hellenistic Egypt using saffron to perfume her baths for her to smell better to
make lovemaking more pleasurable. Saffron also spread to Ancient Persia by the 10th century BC,
where saffron threads have been woven into ancient royal Persian carpets and fabric. Persians have
also used saffron in their medical practice and as an offering to their gods. Furthermore, records of
Ancient Persia also show that they have used Saffron as a viable currency. While saffron has always
been acknowledged as an expensive spice as it is only mostly accessible to the nobilities, it only
officially took its place as a spice symbolizing royalty when Darius the Great of Persia governed the
plantation of Saffron in the Persian Empire. This led to the general association of the plant with royalty,
earning its rightful place as a symbol of wealth and elegance.

Darius the Great’s influence spread from Persia to the rest of the world through trades with
various nations and empires as an effect of saffron cultivation. Around 500 BC, Eastern India had
started to indulge in saffron brought from Persia in their food and textiles. To add to that, around the
time that Buddha died, a general consensus among Buddhist priests about covering their robes with
saffron was formed. As for China, it has acquired saffron from Persia through the Mongol Invasion
around 100 BC. The Roman Empire also got their saffron through trades with Persia, and through their
conquests and campaigns throughout Asia, they also spread the spice on their expeditions. The Roman
soldiers drank saffron tea and ate rice colored with saffron. Another example of saffron being used in
baths would be Alexander himself, believing that the beneficial effects of saffron would heal his wounds
sustained on the battlefield. This went on until the fall of the Roman Empire, which is when the
introduction of saffron to Europe started.
 Saffron has been slowly cultivated in Europe not until the Black Death in Europe of the 14th
century, where saffron was getting higher in demand. This is due to the people’s belief in saffron’s
medicinal properties. Due to the spiraling demand for saffron, thefts for the spice started to become
common. It is also during this time that a theft of a shipment containing saffron sparked the 14-week
long Saffron War. From this moment on, piracy and adulteration of saffron started from Nuremberg,
Germany started to be normalized. This rampant adulteration and counterfeiting of saffron led to the
implementation of the “Safranschou Code”, which started the administration of punishments for those
who are found guilty of tampering, adulterating, and pirating saffron. This rampant trade of saffron
eventually led to the spread of saffron to the rest of the world, from Asia to the Americas.

II. Importance

Aside from adding up to the dish or delicacy's overall flavor, aroma, and such but also
plays an important role in terms of health. When the food is consumed wherein saffron is
incorporated it gives health benefits like:

1. Enhances mood and combats depression: Saffron can uplift the mood and reduce
depressive symptoms.
2. Promotes heart health: Saffron's antioxidants may help lessen the risk of heart
disease and reduce inflammation.
3. Boosts memory and brain function: The antioxidant qualities of saffron can help
protect brain tissue and enhance mental performance.
4. Helps with weight loss: Saffron is a helpful aid for weight loss because it can help
reduce cravings and suppress appetite.
5. Encourages healthy skin: The anti-inflammatory and antioxidant qualities of saffron
can help reduce acne and enhance skin health.
6. Enhances vision: Saffron's carotenoids may shield the eyes from harm and enhance
visual acuity.
7. Reduces PMS symptoms: It has been discovered that saffron can lessen the mental
and physical signs of premenstrual syndrome.

III. Market Forms and Uses

A. Market Forms
To ensure you're obtaining real saffron and not tampered with or counterfeit
goods, it's crucial to get saffron from reliable suppliers. Due to its labor-intensive
production method and the requirement for many blooms to create a tiny amount of
saffron, the price of saffron can vary greatly. A good saffron should smell strong, be
brightly colored, and have a unique flavor.

1. Saffron Threads (Stigma): These are the most popular types, which are
the reddish-orange threads removed from the saffron crocus bloom. Once
dried, these threads can be used to flavor, sauté, and bake a variety of
dishes.
2. Sargol Saffron: Only the crimson stigmas of the saffron flower are used
to make sargo saffron. Because of its potent flavor, fragrant perfume, and
rich color, it's regarded as one of the best saffron types.
 3. Pushal Saffron: This type of saffron consists of red stigmas and a tiny bit
of the yellow style, which connects the stigma to the flower. Compared to
sargol saffron, this kind has a milder flavor.
4. Bunch Saffron: Bunch saffron has more of the yellow style in addition to
the red stigmas. It may taste milder and is regarded as inferior-quality
saffron.
5. Coupé Saffron: This term is frequently used to refer to saffron that is
devoid of the yellow style and solely has red stigmas. Its quality is
comparable to Sargol saffron.
6. Cut Saffron: Shorter saffron threads may arise by processing or handling
the saffron. The flavor and aroma can still be pleasing even though it may
not be visually appealing.
7. Saffron Powder: Dried saffron threads are ground to create saffron
powder. It is used when dishes should have a more consistent distribution
of flavor and color.

B. Uses of Saffron
1. As spice/ for flavor - Saffron is used to add distinct flavor, aroma, and color to
both sweet and savory dishes. Saffron is a complex spice, so its flavor can
take a lot of work to place. Some liken it to the more commonplace turmeric,
while others say it has a floral, sweet taste that balances its mild, bitter bite.
Saffron also works very well with a wide range of herbs and spices, from
paprika to rosemary.
2. As a food coloring/coloring agent - it is used for various purposes including
cooking food, first aid, and a natural dye without harmful effects.
3. As medicine/medicinal spice - Saffron extracts and tinctures have been
used for centuries in traditional medicine to treat different syndromes and
diseases. Some of these uses have been antispasmodic, eupeptic, sedative,
carminative, diaphoretic, expectorant, stomachic, stimulant, aphrodisiac,
emmenagogue, and abortifacient.
4. For cosmetics - Saffron is beneficial for treating skin diseases due to its
anti-oxidant, anti-microbial, depigmenting, and repairing activities. Therefore, it
is used for formulating various lotions, creams, and cosmetics emulsions,
namely sunscreens, moisturizers, and anti-spot and anti-aging products.
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