Saffron

SAFFRON (Crocus) (Ph. VII). The stigmas of the flower, Stigmata Croci, are obtained from the perennial bulbous plant Crocus sativus L., family Iridaceae. The flowers are fragrant, large, bisexual; the style is 10-11 cm long, emerging from the apex of the ovary, thread-like, colorless in the lower part, yellow in the upper part, ending in three stigmas (see figure). These stigmas in dried form constitute the commercial product—S. The stigmas are thread-like, 3-4 cm long, flattened, intertwined with each other, dark red in color. They are covered with a skin, flexible and sticky. The odor is aromatic, narcotic. The taste is bitter-spicy, slightly sharp. S. is somewhat hygroscopic. S. is cultivated in Spain, Italy, France, Bavaria, Austria, Sweden, in Pennsylvania, in Iran, and in the USSR—in Transcaucasia, from where it is exported. The Austrian variety is considered the best. S. is stored in well-sealed containers and in a dark place. In light, the crocin contained in it decomposes. Components: the yellow coloring substance polychroit, or crocin, soluble in water and alcohol and insoluble in ether. Dry S. contains about 5% crocin. In addition, S. contains the glycoside picrocrocin, saffron bitterness, colorless crystals of bitter taste, melting at 75° and by hydrolysis breaking down into crocose and a terpene that gives the odor of S. Dried S. yields from 5% to 7% ash, containing traces of boric acid. Its moisture content is 9-14%. For medical purposes, S. is used as a flavoring-corrigens; acting through its essential oil as a stomachicum, sedativum, expectorans, antihystericum, emmenagogum and abortivum (quite unreliable). The dose in powder is from 0.1 to 1.0, in the form of tincture—15 drops. Preparations: Empl. Galban. crocat., Spec. ad longam vitam, Sir. Croci, Tinct. Aloes compos., Tinct. Croci, Tinct. Opii crocat. Of all these preparations, in Ph. VII only Tinct. Aloes compos. was included besides III. In everyday life, S. has extensive use as a spice and as a dye for fabrics. Its greatest application is in the food industry—in liqueur and confectionery production.