Saffron (<i>Crocus Sativus</i>Linn.) — Cultivation, processing, chemistry and standardization

Abstract

Saffron is an interesting minor spice with a colorful history. In this review article, the following aspects of saffron have been covered: cultivation, producing countries and world trade, uses, harvesting, processing and yields, chemistry of the constituents including pigments and volatiles, range of variation of the chemical constituents, saffron adulterants and methods for their detection, and official standards and purity requirements.