Saffron (Crocus sativus): Production and ProcessingM Kafi, A Koocheki, M H Rashed, M Nassiri CRC Press, 4. jaan 2006 - 252 pages Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidan |
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activity Agricultural amount animal Annual application basis buds callus cells Center changes chemical color compared compounds containing corms countries crocin Crocus sativus crop cultivated culture diseases early economic effect Evaluation export extract farmers Ferdowsi fertilizer fields Figure flower growing growth harvesting important increase Industrial Research Institute Iran Iranian irrigation Italy Khorasan knowledge leaf leaves marketing Mashhad matter means medicinal methods natural Organization of Iran packing period Persian picrocrocin plant pollen practices present processing production provides reported Research Organization saffron saffron fields saffron production safranal Scientific season Second separation showed shown soil Spain species spring stage standard stigma structure style summer Table temperature testing tissues University usually values vitro weeds weight yellow yield