History of Saffron

Although the word saffron is known to have Persian origins, its current usage has evolved from the Arabic word 'za'feran,' meaning yellow. It is thought that this naming comes from the orange-yellow stigmas found on the tip of the saffron plant. In Chinese, it is called 'fan hung hua,' in Japanese 'safuran,' in Italian 'zafferano,' in Spanish 'azafrán,' in Greek 'zaforá,' in French, German, and Turkish 'safran,' and in English 'saffron.' Saffron (Crocus sativus L.) is a perennial, bulbous cultivated plant belonging to the iris family (Iridaceae), genus Crocus, and can live for more than two years. It is mostly grown in tropical and subtropical climate regions of the Northern Hemisphere.

Saffron Features

Saffron has been used in various fields such as medicine, cosmetics, the dye industry, and the food sector for many centuries. The dried stigmas of saffron flowers have medical properties, including antidepressant, antioxidant, anticarcinogenic, aphrodisiac, antispasmodic, anti-inflammatory effects, as well as regulating cholesterol and blood sugar. Because of these properties, it has been widely known in traditional medicine from ancient times to modern times to improve human health. Additionally, in recent years, there has been an increase in the use of spices and functional foods in the daily diet to prevent chronic diseases and cancer. In this sense, it is particularly beneficial for human health.