Saffron as a valuable spice: a comprehensive review.

Abstract

Saffron (Crocus sativus L.) is an autumn flowering high value, low volume spice crop that grows throughout Mediterranean Europe and Western Asia between 10° west and 80° east longitudes and 30 to 50° north latitudes. At present, saffron production is limited to Iran and countries of older civilizations such as India, Spain, Italy, Greece, and Turkey. Its cultivation is under threat of extinction and thus warrants attention of researchers and policy makers. Like Kashmir, its revival is to be taken on mission mode approach, particularly in the areas where its cultivation has been abandoned by the farmers. Sher-e-Kashmir University of Agricultural Sciences and Technology of Kasmir, India, and other International Organizations, have instituted research programme for systematic improvement of saffron from production to consumption system. This review deliberates on the latest work being done for promotion of saffron farming as an economically viable venture for livelihood security.   Key words: Plant, research and development (R & D), saffron.