Bharat Sharma Acharya1*, Arash Ghalehgolabbehbahani2, Said Hamido2, Gladis Zinati2, Arianna Bozzolo3, Leigh Archer2, Kristie Wendelberger2, Saurav Das2, Resham Thapa4, and Dinesh Panday2
1 Rodale Institute, Southeast Organic Center, 7850 Rico Rd., Chattahoochee Hills, GA, 30268, USA
2 Rodale Institute, 611 Siegfriedale Rd., Kutztown, PA, 19530, USA
3 Rodale Institute California Organic Center, Camarillo, CA, 93010, USA
4 Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, USA
* Correspondence: Bharat Sharma Acharya, bharat.acharya@rodaleinstitute.org
Abstract
Saffron (Crocus sativus L.) is a perennial, stem-less, fall-blooming geophyte in the Iridaceae family. Nicknamed “red gold”, saffron is consistently one of the most expensive spices by weight on the global market. Propagating exclusively through corms, its flowering occurs from mid-October to late November in the Northern Hemisphere, displaying violet-colored petals with dark red to reddish-brown stigmas and yellowish brown to yellowish orange styles. Saffron thrives in loose, well-drained, low-density, clay-calcareous soils with adequate organic matter. The major phytochemical components contributing to the distinctive color, taste, and aroma of the stigmas are crocin, picrocrocin, and safranal, respectively. There has been a recent surge in scientific interest in saffron, driven by its potential therapeutic applications against cancer cells, Alzheimer’s disease, and cardiovascular disorders. Saffron cultivation does not require significant land or equipment investment, provides employment opportunities, and can serve as an additional income stream for small farms. However, global saffron cultivation is challenged by climate change, rising labor costs, global supply chain disruptions, and product adulteration, emphasizing the need for multi-disciplinary research to understand and maximize the potential of saffron production. Further research into mechanization, biotechnology, and the development and enforcement of authenticity and quality standards will be critical to maintain a sustainable global supply. This review synthesizes current knowledge on saffron, with a focus on its potential in the US and other emerging production regions. It addresses saffron’s origin, biology, chemical composition, uses, and market adulteration, while identifying key research gaps and opportunities for expansion. Emphasis is placed on agronomic practices and climate-resilient farming to support informed decision-making and the sustainable development of the saffron industry.
Highlights
- Saffron, also known as “red gold”, is a stem-less, fall-blooming geophyte.
- Saffron is the world’s most expensive spice by weight.
- This paper reviews the origin, distribution, biology, chemistry, cultivation, and uses of saffron.
- The paper also discusses innovative farming methods, organic production, and adulteration of saffron.
- Saffron cultivation is low-cost, generates jobs, and provides an additional income stream for small farms.
Keywords: Adulteration, Crocin, Climate, Picrocrocin, Saffron, Safranal, Stigma