What is Saffron?

Saffron is a spice derived from the dried stigma of the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has one three-pronged stigma, which is the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent.

Where does it originate from?

The history of saffron cultivation reaches back more than 3,000 years. The wild precursor of domesticated saffron crocus was Crocus cartwrightianus. Human cultivators bred wild specimens by selecting for unusually long stigmas. Thus, a sterile mutant form of C. cartwrightianus, C. sativus, emerged in late Bronze Age Crete.

Experts believe saffron was first documented in a 7th century BC Assyrian botanical reference compiled under Ashurbanipal. Since then, documentation of saffron's use over the span of 4,000 years in the treatment of some 90 illnesses has been uncovered

Why is it so expensive?

Saffron is the world's most expensive spice and this is due to two reasons. The first is that in order to extract 1 kg of saffron from crocuses, the stigma's of almost a quarter of a million flowers must be hand picked, dried and bottled which is incredibly labour intensive.

Secondly, Tas-Saff saffron goes a long way. As our saffron is of the highest quality, far less of it is needed in your cooking. Only 100mg of Tas-Saff saffron is needed to flavour and colour a dish for 4-8 people. Many other saffron producers recommend 500mg to achieve the same result. The reason for this is because of the different qualities of saffron being marketed worldwide.

Does it have any other uses besides cooking?

Medicinally, saffron was used in ancient times to treat a wide range of ailments, including stomach upsets, bubonic plague, and smallpox; clinical trials have shown saffron's potential as an anticancer and anti-aging agent. Saffron has been used to colour textiles and other items, many of which carry a religious or hierarchical significance.

Where does it grow?

The saffron crocus thrives in climates similar to that of the Mediterranean maquis or the North American chaparral, where hot, dry summer breezes blow across arid and semi-arid lands. Nevertheless, the plant can tolerate cold winters, surviving frosts as cold as −10 °C (14 °F) and short periods of snow cover.

Tasmania has proven to have ideal conditions for growing the highest quality of saffron, and it is now renowned worldwide as one of the premiere destinations for saffron production. Indeed many other states in Australia also produce saffron, as well as some areas of New Zealand.

However, if not grown in wet environments like Kashmir (where rainfall averages 1,000–1,500 mm annually), irrigation is needed—this is true in the saffron-growing regions of Greece (500 mm of rainfall annually) and Spain (400 mm). Rainfall timing is also key: generous spring rains followed by relatively dry summers are optimal.

In addition, rainfall occurring immediately prior to flowering also boosts saffron yields; nevertheless, rainy or cold weather occurring during flowering promotes disease, thereby reducing yields. Persistently damp and hot conditions also harm yields, as do the digging actions of rabbits, rats, and birds. Parasites such as nematodes, leaf rusts, and corm rot also pose significant threats