Saffron which has fascinated the globe is a valuable herb with a pleasant taste, color and aroma in Iran.
Saffron, scientifically named Crocus Sativus, is called “Safran” in French. It is a herbaceous plant in iridaceae family which flowers before coming into leaf during the autumn. It is a small perennial plant, 10 to 30 cm in height, root bulbs of spherical shape with no stem. In the midst of the bulb or stem base, some long slim leaves grow which bear up to four flowers. Flowers are in six beautiful purple petals which in some varieties are in rose color. They have three stamens and a pistil, each with three vivid crimson stigmas. Together with the styles or stalks that connect the stigma to their host plant, dried stigmas are used mainly in various cuisines as a seasoning and coloring agent. The flowers possess a sweet, honey-like fragrance and slightly taste bitter. Red stigmas of the saffron are the commercial and edible stuff.
With all splendor and beauty, saffron is a plant o
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