Origin and Cultivation of Crocus

Crocus is obtained from the flowers of Crocus sativus, a bulbous perennial plant. The plant grows to a height of about 20-30 cm with branches having 3-4 purple or cream colored flowers. From these flowers arise the Crocus stigmas, commonly known as threads, which are picked by hand and then dried. The Crocus plant is native to Southwest Asia including parts of Iran and India. It needs a drier warm climate to grow and much care and manual labor is required in its cultivation. The Crocus flower has 3 stigmas which are the source of the spice. It takes around 150,000 flowers to yield just 1 pound of dry Crocus, making it the world's most expensive spice. Nations like Iran, India, Greece, Spain etc are major producers of Crocus cultivated organically in small farms.

Nutritional Value and Health Benefits of Crocus

Saffron Crocus is highly nutritious and contains many vitamins, minerals and bioactive compounds. It is rich in vitamins like riboflavin, niacin and pantothenic acid. It also contains minerals like iron, magnesium, copper and manganese. Crocus's golden yellow color comes from carotenoids like zeaxanthin, cryptoxanthin and a-crocin. These carotenoids along with crocin and safranal provide many health benefits.

Studies show that Crocus can help reduce symptoms of depression. It has anti-inflammatory, anticancer and antioxidant properties. As an herbal medicine, Crocus can aid digestion and flatulence, promote menstruation, ease childbirth pains, reduce cold and flu symptoms. Its aroma is a mood enhancer and it may help Alzheimer's disease patients. Regular consumption of Crocus can help control weight, reduce cardiovascular ailments and soothe premenstrual syndrome symptoms.

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