The use of saffron by human hands is more than 3,500 years old.
Some researchers consider saffron to be the origin of the ancient Iranian state of Madhya Pradesh, while others have identified a wider region, including Greece, Turkey, Asia Minor, and Iran, as the source of saffron.
In Greece, this plant has a long history and dates back to before the Bronze Age.
Saffron-based pigments have been found in prehistoric paintings that have been used to depict animals.
The first record of saffron in history dates back to the seventh century BC, when the Assyrian people recorded the effects of this plant and its uses.
Historical documents show that Iranians have long been interested in saffron since ancient times, so it has been used in feasts and feasts such as weddings and feasts.
In the Achaemenid era, saffron was used to decorate bread and flavor foods.
Iran is currently the world’s largest producer and exporter of saffron.
The need for food is one of the basic and essential needs of human beings, and we have all probably wondered how this need can be turned into a pleasant thing.
For example, using different condiments in food preparation, cooking and eating it makes it more enjoyable.
Due to its unique aroma, color and taste, saffron has a special place in cooking and preparing all kinds of food, desserts and hot and cold drinks.
According to the US Food and Drug Administration (FDA), saffron is recognized as a natural dye and its consumption is limited as a natural flavoring.
Saffron also has many medicinal properties. One of the most important properties for saffron is its vitality.
Saffron is also used in industry for dyeing silk and yarn, perfumery, making fragrances, making candles and other such items.
You can see that saffron can brighten life!
According to historical documents, Iranians have always been the largest producer of saffron in the world.
In ancient times, while exporting saffron to many parts of the world, its properties have been introduced to the Greeks, Romans, Indians, Chinese and Arabs. The saffron-growing regions of Iran have experienced significant fluctuations throughout history, so that In many lands where saffron cultivation used to be common, the production of this product has now become completely obsolete, and in return, some other areas have been added to the country’s saffron areas. The first saffron fields in the world were related to Iran in Hamedan region. However, later, following the increase in the area under cultivation and increase in saffron production in Qahistan and Ghaenat states, the position of this region decreased. In Kermanshah, Qom, Rey, Isfahan, Fars, Kohkilouyeh, Lorestan and Mazandaran have also been producing saffron in the past, but their current position has become much weaker than in the Khorasan region.
The area under cultivation and the amount of saffron production in Iran has had a completely upward trend, so that in 1352 the area under cultivation of this crop is only 3150 hectares and its production rate is 5.17 tons, while in 1384 the area under cultivation is 57622 / 96 hectares and its production has reached 6.232 tons. Of course, the growth trend of the area under cultivation and production during the 50s and 60s has been relatively calm and slow, but since the seventies onwards, this trend has enjoyed rapid growth. . Certainly, the occurrence of this condition is affected by various factors and reasons. In terms of saffron-producing regions of the country, saffron is currently cultivated and produced in 12 provinces of the country, while until the beginning of the recent droughts (1997), saffron production was mainly done in Khorasan province. Between 1997 and 2005, saffron cultivation spread from this province to other provinces of the country, and at the same time, it has enjoyed significant growth.
In addition to being a high-consumption food seasoning, saffron has many pharmacological effects and is a powerful drug. Because small amounts (100mg of saffron per day or 30mg of saffron hydroalcoholic extract powder) orally can cause significant pharmacological effects in humans, so check the pharmacological properties of saffron and its active ingredients according to the clinical and health applications that can be in humans. It is important.
The bitter and pungent taste of saffron is due to the presence of a substance called picrocrocin. During the processing of fresh plant, this substance is converted into a fragrant diode called safranal due to thermal or enzymatic decomposition. Crocins, which are carotenoid-containing glycosides called crostins and sugars, are responsible for the color of saffron, which may make up more than 10 percent of dry saffron. Other carotenoids, such as beta-carotene, cicopen and zeaxanthin, and vitamins, especially riboflavin and thiamine, are also found in saffron. Crocin, crostin and saffron are the main active ingredients of saffron.