Introduction of Saffron
This aromatic spice is derived from a flower called Crocus. Each Crocus flower produces just three stigmas which can only be hand-picked, because of their delicate nature. These stigmas then undergo a complicated and extremely delicate drying process that turns them into the spice known as Saffron. It is estimated that it takes about eighty thousand Crocus flowers to produce one pound of Saffron. Saffron begins with the southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is cultivated in Jam mu & Kashmir and in Himachal Pradesh. The warm sub-tropical climate is the most suitable climate for the saffron nourishment. The annual rainfall in Spain which is very expedient for saffron to grow is below 40cm, as it exhibits the desirable results in dry temperature conditions. Saffron grows at an elevation of 2000 mtrs. Phenomenon of Photojournalism leaves a considerable influence on flowering the saffron. For the best results an elucidation of an optimum period of 11 hours is desired.
Neutralizes the Health Challenges....
_Saffron has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible anti carcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties. Saffron stigmas, and even petals, may be helpful for depression. Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down macular degeneration and retinitis pigmentation. (Most saffron-related research refers to the stigmas, but this is often not made explicit in research papers.) Other controlled research studies have indicated that saffron may have many potential medicinal properties.