Saffron |
|---|
Saffron- One of the most expensive of all perfume materials, and also one ol the most ancient, saffron is derived from the dried stigmas and styles tops of the Saffron Crocus (Crocus satwus = C. officinalis), originating in Asia Minor and the Mediterranean area. The finest saffron now comes from S.E. Spain, and it is also cultivated in Iran and India. It is grown for its use in foodstuffs as much as for perfumery. Some 60 to 70 thousand flowers are required to produce 1 lb of saffron powder. Saffron Oil is obtained by extraction with volatile solvents and is used in minute quantity in perfumes, particularly oriental-type perfumes, providing a very rich, distinctive and slightly earthy note. The main odorous constituent is Safranol.
Saffron was cultivated in Crete in Minoan times and was popular in ancient Egypt, Greece and Rome, appearing as an ingredient in many famous perfumes of the day; the Romans also strewed it over the floors of public places to scent the air on special occasions. In classical times it was mostly cultivated in Cilioia, in Asia Minor. The Arabs, to whom it was one of the most important of all perfume materials, introduced its cultivation into Europe in the 7th century after the conquest of Spain. By the 16th century English saffron was considered the finest in the world, being grown in large quantity around Saffron Walden.
|
