Saffron

Saffron is a plant belonging to the Iridaceae family, genus Crocus, species sativus (Crocus sativus). There are different varieties and species, always belonging to the Crocus genus, such as the greater saffron (Crocus vernus).
Saffron has a bulbous root, solid and covered with fibrous tunics, the leaves are long and thin, the scapes (floriferous axis without leaves) bear one or two large and purplish flowers, with a funnel shape, which contain the stamens and pistils. From the respective flower, the stamens and pistils are extracted which, once dried, represent the most valuable and expensive spice on the entire planet. Saffron, probably originating from Kurdistan, is today also present in the Mediterranean basin as well as in Asia Minor. On the Italian peninsula, excellent saffron plantations are appreciated, especially in Abruzzo, the Marche and Umbria, as well as in Sardinia and Tuscany. Saffron is currently used only by the food industry and in gastronomy as a spice or as a colourant, even if it is rich in carotenoids which reduce cellular damage caused by free radicals.