SAFFRON

What is saffron?

Saffron is a spice obtained from the stigmas of the Crocus sativus flower, commonly known as saffron crocus. This plant, which belongs to the iris family, blooms in autumn and is mainly cultivated in regions with Mediterranean climates. Each flower produces only three stigmas, making the harvesting process labor-intensive and, therefore, saffron is one of the most expensive ingredients in the world. Its characteristic intense red color, floral aroma, and earthy flavor make it a highly valued seasoning in the gastronomy of various cultures.

Nutritional properties

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Saffron is not only a prominent ingredient in cooking, but it also offers a range of nutritional properties that make it a beneficial food:

It contains powerful antioxidants such as crocin, safranal, and picrocrocin. These compounds help combat oxidative stress, protecting cells from damage caused by free radicals and contributing to the prevention of chronic diseases. Saffron has been shown to reduce inflammation in the body, which can be useful for people suffering from chronic inflammatory diseases such as arthritis or cardiovascular diseases.

Traditionally, saffron has been used as a natural remedy to improve mood. Recent research suggests that it may be effective in reducing symptoms of mild to moderate depression. Saffron can help improve digestion and alleviate gastrointestinal problems. Its consumption is associated with increased appetite and improved nutrient absorption.

The antioxidants present in saffron may have benefits for eye health, helping to maintain retinal health and potentially preventing age-related macular degeneration. Saffron also contains small amounts of vitamins such as vitamin C, as well as minerals like potassium, which are essential for the proper functioning of the body.

Main producing countries

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Saffron is cultivated in various regions around the world, but the main producing countries are:

• Iran: It is the largest global producer, representing approximately 90% of the world's production. Iranian saffron is known for its high quality and is highly valued in Middle Eastern cuisine.
• Spain: The most renowned variety is Saffron from La Mancha, which has Protected Designation of Origin (PDO). The quality of Spanish saffron is highly valued worldwide.
• India: Especially in the Kashmir region, where a high-quality variety is cultivated. Kashmiri saffron is famous for its intense flavor and aroma.
• Greece: In the Kozani region, Krokos Kozanis is a renowned saffron with PDO, known for its quality and flavor.
  Italy: Regions like Sicily and Abruzzo also produce saffron, although in smaller quantities.

Protected Designations of Origin (PDO)

Spain is renowned for the quality of its saffron, and several regions have Protected Designations of Origin (PDO) that guarantee the authenticity and quality of the product:

• PDO Saffron from La Mancha: This is the most famous and widely used. It is mainly cultivated in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo. Its flavor is intense and its color is a vibrant red, translating into colorful and flavorful dishes.
• PDO Saffron from Teruel: This saffron, although less known than La Mancha's, is characterized by its more delicate and less intense flavor. It is cultivated in the province of Teruel, and its production is more limited, making it