Open AccessA Research on Properties, History of Saffron (Crocus sativus L.) and its Use in Foods
Author(s) -
Çiğdem Muştu
Publication year - 2021
Publication title -
food and health
Language(s) - English
Resource type - Journals
ISSN - 2602-2834
DOI - 10.3153/fh21031
Subject(s) - crocus sativus , cosmetics , geography , crocus , production (economics) , ethnobotany , traditional medicine , agroforestry , microbiology and biotechnology , botany , medicinal plants , biology , medicine , economics , pathology , macroeconomics
Saffron is an important spice obtained from the dried red stigmas of "Crocus sativus L." belonging to the Iridaceae family. It is used in traditional medicine from ancient times to modern times thanks to its medicinal properties, in various fields such as cosmetics, paint industry, food sector thanks to the bioactive components it contains. The production of saffron, which is one of the most valuable spices in the world and has a wide area of use, is limited to geographical regions such as Iran, India, Afghanistan, Spain, Italy, Greece and Morocco. In addition, although it is among the highest quality saffron producers, its cultivation and production in our country has decreased considerably and it is only made in some villages of Karabük province, Safranbolu county. The limited production of saffron reduces the recognition of this plant, which has a wide range of uses and has high economic value. This valuable plant, which is thought to provide economic gain to our country, should be brought back to the economy. In this review, the saffron plant is discussed in every aspect in order to emphasize its value once more and to make its cultivation sustainable and information about its botanical characteristics, history, regions where it is grown, chemical composition and use in foods was given.