In today’s culinary and health conversations, one name often pops up: Saffron. It’s everywhere, in recipes, health talks, and markets. But here’s the catch: despite its popularity, Saffron is often misunderstood.

Saffron isn’t just another spice; it’s a game-changer in the kitchen. But beware, a little goes a long way.

It can elevate dishes or overpower them completely.

And let’s talk health. Saffron is said to have benefits, from mood enhancement to antioxidants. But let’s keep it real: separating fact from fiction isn’t always easy.

The magic of Saffron lies not in fancy promises but in its subtle flavor and ancient tradition. It’s common yet mysterious, waiting for curious souls to unlock its true potential.

Cultivating it

The flowering season of saffron is from May to July every year. In the saffron-rich provinces in eastern Iran, every year during the saffron blooming season, you can see patches and clusters of pink-purple flowers everywhere on the dry land. This is the scene during the saffron harvest season. Each flower bud of mature saffron has 3 petals, and there is a slender tubular stamen in the middle of each petal. 3 pistils grow from the center of the 3 stamens, and the color is brown-red, purple or brown.

History

King Darius of the Achaemenid Dynasty of the ancient Persian Empire loved to plant flowers and trees. He planted saffron in his garden and ordered the vassals he conquered to also plant these plants. Perhaps this was the beginning of saffron cultivation in other countries. At that time, there were records of eating saffron when baking naan. Since then, saffron has been widely used for food. After the Arabs occupied Iran, the princes and nobles learned to eat saffron, and the taste of saffron was praised as the taste of heaven.