Saffron is a spice is produced from the flowers of plants saffron stigma. Saffron can grow as high as 20-30 cm (8-12 in) and for the four flowers; each flower has three stigmas first brilliant crimson – the outermost part of the carpel. Along with the hose pistil, or the body that connects the stigma of their crops, dried stigmas first used mainly in various dishes as seasonings and colorings. Saffron is one of the most expensive spices in the world by volume, which originated in Greece or Southwest Asia and was first cultivated in Greece. Since the cloning of plant genetic simplex, it has slowly proliferate almost across the Eurasian continent, and then was taken to the North Africa region, North America, and Oceania. Plants saffron is of unknown origin in nature, is likely to be a descendant of Crocus cartwrightianus, originated in Crete, C. and C. pallasii thomasii could also be other ancestors of the west no.Nghe a triploid plants, can not be compatible and male infertility terms, it undergoes meiosis abnormal and therefore does not have the ability to reproduce independently. Everyone proliferation are propagated manually by the method of “cutting and splicing” or an initial clonal seedlings or by hybridization between species. If C. sativus is a mutant form of C. cartwrightianus, then maybe it has appeared through plant breeding, and was selected as somewhat elongated stigmas, in Kriti late Bronze Age.
The taste and aroma as dry grass or, as the original chemistry of saffron is caused by iodine containing chemicals and safranal picrocrocin. It also has a carotenoid pigment is crocin, create a brilliant golden yellow for food and textiles. And recognize this history has been authenticated in an essay on botany, compiled at the time of Ashurbanipal, the 7th century BC, and saffron were traded and used for over four millennia sign. Iran currently accounts for 90% of production worldwide saffron.