Saffron, sources

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

Crocin. Crocin is found in saffron and in gardenias. Extracting crocin from saffron is not economically viable. Saffron is obtained from Crocus sativus. Seventy thousand plants are needed to produce 500 g of saffron, which would contain 70 g of crocin. The commercial source of crocin is the gardenia bush. The town of Saffron Walden in Essex, UK, takes its name because saffron used to be produced there. 

The colorants from saffron have enjoyed good technological success as colorants and spices but their high price has led to searches for other sources of the same pigments. The pigments, but not the flavor, can be obtained in much larger quantities from the fmits of the gardenia or Cape jasmine plant.33... 

The yellow crocins from gardenia have received some success for the same colorant applications as saffron,37 but the iridoid derivatives have not received the same promotion. The range of colorants available from the same source would seem to make them attractive possibilities. 

That this olfactory synergism exists is equally well-known in the world of taste. The combinations between certain wines and cheeses, or between saffron and seafood, are a constant source of pleasure and surprise. Incidentally, most perfumers are also connoisseurs of fine food, and many are excellent cooks. 

Physical processes (see chapter 2) for isolation of natural flavouring substances include distillation, solvent extraction (including supercritical carbon dioxide), and chromatography. Major sources are essential oils. These may be derived from various parts of aromatic plants such as fruits (e.g. citms, fennel), fmit parts (e.g. mace), flowers (e.g. safflower), flower parts (e.g. saffron), flower buds (e.g. clove), bulbs (e.g. onion), barks (e.g. cinnamon), leaves (e.g. basil), leaves and twigs (e.g. mandarin petitgrain), rhizomes (e.g. ginger), roots (e.g. angelica), and seeds (e.g. mustard). 

Wilkie, A. and Cordess, C. 1994. Ginseng—a root just like a carrot J. R. Soc. Med. 87, 594—595. Williamson, E. 2003. Potter s Herbal Cyclopaedia . CW Daniel and Co., Saffron Walden, UK. Wilson, C., Dettenkofer, M., Jonas, D., and Daschner, F. 2004. Pathogen growth in herbal teas used in clinical settings A possible source of nosocomial infection Am. J. Infect. Control 32, 117-119. Winship, K. 1991. Toxicity of comfrey. Adv. Drug Reaction Toxicol. Rev. 10, 47-59. 

The most commonly used natural carotenoid extracts for foodstuffs are annatto, paprika, and saffron. Many other sources, including alfalfa, carrot, tomato, citrus peel, and palm oil, are also utilized. 

The flowers of Crocus sativus are not only pretty, they are valuable. The saffron crocus is cultivated on a large scale because the three gold-colored filannents in each bloom are the source of saffron, a dye and a spice that has been used for thousands of years. The amount is small 75,000 flowers are needed to provide 1 pound of saffron, yet 300 tons of it reach the worldwide market each year. 

Turmeric Carcuma Longa Turmeric belongs to the family as ginger. Sometimes also known as Indian Saffron. It is the source of the familiar yellow colour of many Asian Curry dishes. Both the culinary spice and the dye are obtained from its roots. Turmeric was and still is used as textile painting and printing in India. 

Bistre bis-tor n [Fr bistre] (ca. 1751) Brown water color pigment which is derived from the tarry soot of burned, resinous wood and beechwood. It is similar to asphaltum, in color and composition. The color varies from saffron yellow to brown-black, depending upon the source and treatment of the raw material. 

For a discussion on various lake pigments see the entries relevant to the dyestuff. Source brazilwood cochineal kermes madder rhamnus saffron. 

Source Crocus sativusL. (Family Iridaceae). Common/vernacular names Saffron crocus. 

Many recent clinical trials from the same source suggest that saffron may be effective in the management of mild to moderate depression. In some of these trials, saffron was favorably comparable to fluoxetine. ... 

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