What is Saffron (Kesar) and Where to Buy It From?
Saffron (Kesar) Spice and Availability on Sale or Delivery
Saffron (pronounce as: / ˈsæfrən/ else /ˈsæfrɒn/ ) is a spice derivable from the flower of Crocus sativus which is commonly known as the saffron crocus. Saffron spice has long been the world's costliest spice by measurement in weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. In India Kesar sale or delivery or sites are like BuyQG and Luckonluck.
The vivid crimson stigma and styles, known as threads, are collected and dried for use mainly as a seasoning and coloring agent in food.
Saffron
crocus slowly propagated throughout much of Eurasia
and was later brought to parts of North Africa,
North America,
and Oceania.
However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant:
Harold McGee states that it was domesticated in or near Greece during the Bronze Age.
C. sativus is possibly a triploid
form of Crocus cartwrightianus which is also known
as "wild saffron".
Saffron's
taste and iodoform-like
or hay-like
fragrance result from the phytochemicals picrocrocin
and safranal.
It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years.
In 21st century,
Iran produces
some 90% of the world total for saffron with best quality.
At US$ 6000 per kg or higher, saffron is the
world's most expensive spice.
What is Wild Saffron?
The domesticated saffron crocus, Crocus sativus, is an
autumn-flowering perennial
plant unknown in the wild. It probably descends from the eastern
Mediterranean autumn-flowering Crocus cartwrightianus which is also known
as "wild saffron" and originated in Crete or Central Asia
C. thomasii and C. pallasii
are other possible sources.
As a genetically
monomorphic clone, it slowly propagated throughout much of Eurasia.
What is Nutritionla Value of Saffron or Kesar?
NUTRITIONAL VALUE PER 1 TBSP (2.1 G) of Saffron | |
|---|---|
| ENERGY | 27 kJ (6.5 kcal) |
1.37 g | |
| DIETARY FIBRE | 0.10 g |
0.12 g | |
| SATURATED | 0.03 g |
| TRANS | 0.00 g |
| MONOUNSATURATED | 0.01 g |
| POLYUNSATURATED | 0.04 g |
0.24 g | |
| VITAMINS | Quantity %DV† |
| VITAMIN A | 11 IU |
| THIAMINE (B1) | 0% 0 mg |
| RIBOFLAVIN (B2) | 1% 0.01 mg |
| NIACIN (B3) | 0% 0.03 mg |
| VITAMIN B6 | 2% 0.02 mg |
| FOLATE (B9) | 1% 2 μg |
| VITAMIN B12 | 0% 0 μg |
| VITAMIN C | 2% 1.7 mg |
| VITAMIN D | 0% 0 μg |
| VITAMIN D | 0% 0 IU |
| MINERALS | Quantity %DV† |
| CALCIUM | 0% 2 mg |
| COPPER | 1% 0.01 mg |
| IRON | 2% 0.23 mg |
| MAGNESIUM | 2% 6 mg |
| MANGANESE | 29% 0.6 mg |
| PHOSPHORUS | 1% 5 mg |
| POTASSIUM | 1% 36 mg |
| SELENIUM | 0% 0.1 μg |
| SODIUM | 0% 3 mg |
| ZINC | 0% 0.02 mg |
| OTHER CONSTITUENTS | Quantity |
| WATER | 0.25 g |
In which cities of India is Best Quality Kesar available for delivery?
Does Saffron have the capacity of Independent Sexual Reproduction?
The saffron crocus, unknown in the wild, probably descends
from Crocus cartwrightianus.
It undergoes aberrant meiosis and is hence incapable of independent sexual reproduction.
It is a triploid that is "self-incompatible" and male sterile.
All propagation is by
vegetative multiplication via manual divide-and-set of a starter clone or by
interspecific hybridisation.
Conclusion
Saffron
contains some 28 volatile and aroma-yielding compounds,
dominated by ketones
and aldehydes.
The
main compound responsible for saffron aroma are 4-ketoisophorone, and
dihydrooxophorone.
An aroma chemical analysis showed that the
main aroma-active compounds were safranal.
Saffron also contains nonvolatile phytochemicals, including the carotenoids zeaxanthin, lycopene, various α- and β-carotenes, as well as crocetin and its glycoside crocein, which are the most biologically active components.
As crocetin is
smaller and more water soluble than the other carotenoids, it is more rapidly
absorbed.
The
yellow-orange colour of saffron is primarily the result of α-crocin. This crocin
is trans-crocetin
di-(β-D-gentiobiosyl)
ester.
It
bears the systematic (IUPAC) name
8,8-diapo-8,8-carotenoic acid. This means that the crocin underlying saffron's
aroma is a digentiobiose ester of the carotenoid crocetin.
Crocins themselves are a series of hydrophilic
carotenoids that are either monoglycosyl or diglycosyl polyene
esters of crocetin.
Crocetin is a conjugated
polyene dicarboxylic acid that is hydrophobic,
and thus oil-soluble. When crocetin is esterified
with two water-soluble gentiobioses, which are sugars,
a product results that is itself water-soluble.
The
resultant α-crocin is a carotenoid pigment that may make up more than 10% of
dry saffron's mass. The 2 esterified gentiobioses make α-crocin ideal for
colouring water-based and non-fatty foods such as rice dishes
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