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Hi there, I'm Claudia! I'm in my third year and I study Anthropology with a focus in Climate Change and Human Solutions. I am fascinated by the human relationship with food and how it shapes our identities. By learning as much as I can about food systems, I hope to create a diverse pallet and healthy lifestyle. I hope to live as sustainably as possible and create a positive impact by sharing my knowledge with others.
Stuff I like!
Stuff I like!
I love to spend my time outdoors whether it's camping, surfing, skiing or just sun bathing. I always have my film camera on me and I take a lot of photos. I have big plans for traveling and love to move around as much as possible. In my free time, I like to start random art projects and cook new recipes.
Saffron’s Cultural and Economic Ties to Iran
Saffron’s Cultural and Economic Ties to Iran
Saffron is a treasurable spice that has been used for millennia, and it has deep cultural and economic ties to Iran. It is a crucial ingredient in Persian cuisine, and it is also used for traditional medicinal purposes, pigmented dyes, and fragrant perfumes. Iran is the world's largest producer of saffron, and the spice is an essential part of the country's economy, with saffron exports generating billions of dollars in revenue each year. This paper will examine the cultural and economic significance of saffron in Iran and explore how its rising market value has influenced the country's history and identity. Despite its significance, I had little knowledge of the spice previous to my research. Until this project, my first and only experience with saffron was a taste of saffron tea at a coffee plantation in Bali, Indonesia last summer. I took this paper as an opportunity to learn about something unfamiliar to me and expand my culinary palette.
Historical Context
Historical Context
Saffron is indigenous to Iran where the first documentation of saffron cultivation occurred over 3,000 years ago. Traditionally, the spice is known as “zarparan” and was used by ancient Persians as a ritual offering to worship deities. Saffron was highly valued by Persian kings, who used it to perfume their clothes and decorate their palaces. Commonly referred to as the “red gold of Persia”, saffron symbolizes wealth, love, and happiness. Throughout its history, saffron has been a large subject of trade wars along the Silk Road and its economic value continues to rise. Today, saffron is still predominantly significant to Greek, Asia Minor, and Persian cultures.
The Saffron Flower and its Cultivation
The Saffron Flower and its Cultivation
Saffron is cultivated from a purple flower named crocus sativus. This perennial crop thrives in a Mediterranean climate, such as the drier eastern provinces of Iran. The spice itself is derived from the threadlike stigmas protruding from the center of the flower. Each flower only produces three stigmas and each thread is extremely delicate, so they must be harvested by hand. To produce about one pound of dried saffron, around 50,000-75,000 flowers must be harvested. Additionally, the crocus sativus flowers only bloom once a year during the fall season. Iranian harvesters must begin quickly picking early in the morning to preserve the stigmas before the flower wilts and goes dormant. These factors contribute to saffron’s value as the cultivation requires specific circumstances and tedious handiwork.
This image depicts the harvesting of saffron which must be done by hand due to the delicacy of the threads, making it a tedious process.
Medicinal Properties of Saffron
Medicinal Properties of Saffron
In traditional Iranian medicine, saffron extracts and tinctures have been used to treat a variety of disease and illnesses. Studies have shown that saffron contains compounds that have antioxidant and anti-inflammatory properties, which may help to protect against chronic diseases such as cancer, heart disease, and diabetes. Saffron is believed to have mood-boosting effects and may help to alleviate symptoms of depression and anxiety. According to an article on “Pharmacaological Effects of Saffron”, “saffron is thought to act as a selective serotonin reuptake inhibitor (SSRI), which increases the levels of serotonin in the brain and may contribute to its mood-boosting effects” (Boskabady et al., 2011, p. 53). Due to these healing properties, saffron is mixed into teas to improve depressive and anxious symptoms.
Saffron’s Cultural Significance in Iran
Saffron has deep cultural ties to Iran and is an essential ingredient in Persian cuisine. Saffron stigmas are dried and crushed to make the spice. The unique flavor has been described earthy and grassy, yet also sweet and floral. Saffron is used in a variety of dishes, including rice, stews, and desserts, and it is often paired with other traditional Persian flavors such rosewater, cardamom, and cinnamon. Some traditional Persian dishes containing saffron include tahchin, adasi, khoresh, and sholeh zard. Saffron is also used to make traditional Persian drinks such as saffron tea and sharbat-e saferani, a sweetened saffron syrup that is often served during Ramadan.
Saffron is also an essential part of Iranian cultural and religious ceremonies. It is used to decorate shrines and mosques, and it is often included in the traditional Iranian ceremony of Nowruz, which marks the Persian New Year. During the ceremony, families gather around a table called the Haft-Seen, which is adorned with seven items, including saffron.
Modern Perspective of Saffron
Modern Perspective of Saffron
In order to gain a modern perspective of saffron’s significance, I interviewed a close friend of mine, Sara Moaddeli, who identifies as Persian-American. Sara took it upon herself to prepare an entire saffron-based Persian meal for me consisting of saffron rice, vegan lentil fesenjan, and tahchin. She also picked up a pint of saffron ice cream and I think the creaminess complimented the subtle saffron flavor nicely. The dishes were flavorful and delicious.
Sara shared that her family uses saffron water as opposed to the crushed stigma powder because it is more efficient than grinding and diluting the spice by hand. Her 8.4 oz bottle was priced at around $18 at the Balboa International Market, which she confirmed is a good deal. From our conversation, I gathered that although her family uses saffron in almost every meal, its significance was never verbally acknowledged. Overall, it was lovely to try Persian food for the first time and experience saffron in so many forms.
Saffron is not only a crucial ingredient in Persian cuisine but is also an essential part of Iranian identity. The spice is deeply ingrained in Iranian culture and history, and it has come to symbolize the country’s wealth and refinement. Iranians correlate their quality saffron with sense of national pride. Saffron has become a symbol of Iran’s economic power as the country’s saffron exports have helped it to establish trade relations with other countries. The spice’s influence has been fostered in shaping international relationships for Iran.
Saffron Globalization
Saffron Globalization
The globalization of saffron has had a significant impact on the spice's production, trade, and consumption worldwide. While Iran is the largest producer of saffron, other countries such as Spain, India, and Greece have also begun cultivating the spice to meet the growing demand. The increasing popularity of saffron in global markets has also led to the development of new technologies and methods for cultivating and processing the spice. However, the globalization of saffron has forced small-scale farmers in traditional saffron-producing regions, such as Iran, to compete with larger, industrialized producers (Nabhan 2009). There is also concern that the increasing demand for saffron may lead to overproduction and unsustainable farming practices. The globalization of saffron is only of many complexities of the global food system and emphasize the need to balance economic growth with sustainable and equitable practices.
Environmental Changes and Availability
Environmental Changes and Availability
Saffron cultivation in Iran is susceptible to climate change, as the spice requires specific environmental conditions to thrive. Changes in temperature and rainfall patterns can have a significant impact on the saffron harvest, and Iran has already experienced the effects of climate change on its saffron industry. Droughts and heatwaves have led to lower yields and lower quality saffron, which has had a significant economic impact on rural communities that rely on saffron cultivation for their livelihoods. These climate changes have led to outbreaks of pests and diseases which threaten crops and incline farmers to use pesticides and create more environmental risks. Additionally, climate change has also made the saffron cultivation process more challenging due to unpredictable weather patterns, which has increased the labor required for harvesting and processing the spice. Saffron yield and quality are expected to decrease significantly. The effects of climate change on saffron cultivation in Iran highlight the importance of addressing the environmental challenges that are impacting the world's food systems.
This map shows the world’s major growing regions, indicating that saffron can only be produced in dry Mediterranean climates.
Saffron in the Trade Market
Saffron in the Trade Market
Today, Iran produces over 90% of the world’s saffron and the spice has become crucial to the country’s economy. While saffron cultivation is labor-intensive, its production has created jobs and income for Iranian farmers and traders (Golmohammadi 2014). Many farmers in Iran have switched to growing saffron as a cash crop, as it is more profitable than other crops such as wheat and barley. Saffron exports generate billions of dollars in revenue each year, and the spice is one of Iran's most valuable exports. However with those benefits, saffron producers also face negative impacts of the increasing market value. As saffron popularity and expenses increase, Iranians are having more difficulty affording this important part of their cuisine and culture. Additionally, Iranian saffron farmers have experienced an increase in trade competition and cases of fraud in the market. It’s common for outside producers to resort to adulteration with cheaper spices and mislabeling of saffron in order to make profit without the hassle of harvesting themselves. As a result, the Iranian government has implemented measures to protect the authenticity of Iranian saffron, including the creation of a saffron certification program (Sabet et al. 2020).
Today, Iran produces over 90% of the world’s saffron and the spice has become crucial to the country’s economy. While saffron cultivation is labor-intensive, its production has created jobs and income for Iranian farmers and traders (Golmohammadi 2014). Many farmers in Iran have switched to growing saffron as a cash crop, as it is more profitable than other crops such as wheat and barley. Saffron exports generate billions of dollars in revenue each year, and the spice is one of Iran's most valuable exports. However with those benefits, saffron producers also face negative impacts of the increasing market value. As saffron popularity and expenses increase, Iranians are having more difficulty affording this important part of their cuisine and culture. Additionally, Iranian saffron farmers have experienced an increase in trade competition and cases of fraud in the market. It’s common for outside producers to resort to adulteration with cheaper spices and mislabeling of saffron in order to make profit without the hassle of harvesting themselves. As a result, the Iranian government has implemented measures to protect the authenticity of Iranian saffron, including the creation of a saffron certification program (Sabet et al. 2020).
In conclusion, saffron continues to maintain its vitality in Iranian culture and economy heritage. Its value is exemplified in Persian cuisine, medicine, and textile industry, as well as in religious and cultural ceremonies. The global market value of the spice have allowed Iran to produce significant impact on Iran’s economy and society. While the increase in saffron production and exports has brought many benefits to Iran, it has also created environmental and economic challenges. The government has recognized the significance of the saffron industry and has made efforts to protect it through policy. Overall, saffron remain an essential part of Iran’s cultural identity and a vital contributor to its economy.
Works Cited
Bailey, Natasha. “Most of the World’s Saffron Comes From This Country.” Tasting Table Website, November 20, 2022. Accessed February 7, 2023.
Boskabady, M. H., Shafei, M. N., Saberi, Z., & Amini, S. (2011). Pharmacological effects of saffron (Crocus sativus L.). Fundamental & Clinical Pharmacology, 25(1), 47-72.
Golmohammadi, Farhood. “Saffron and Its Farming, Economic Importance, Export, Medicinal Characteristics and Various Uses in South Khorasan Province - East of Iran.” International Journal of Fisheries and Aquatic Studies 2, no. 6 (2014): 566-596.
Jamshidi-Kia, F., & Lankarani, K.B. (2018). Saffron and its effects on human health: A review. Journal of Integrative Medicine, 16(6), 375-387.
Moaddeli, Sara and Claudia Mattson. An interview with Sara Moaddeli on February 16, 2023. min. San Diego: Unpublished audio transcript.
Moshiri, E., Basti, A. A., Noorbala, A. A., Jamshidi, A. H., Hesameddin Abbasi, S., & Akhondzadeh, S. (2015). Crocus sativus L. (petal) in the treatment of mild-to-moderate depression. Phytomedicine, 22(5), 605-611.
Nabhan, Gary Paul. "Aromas Emanating from the Driest of Places." In Healing Plants: A Medicinal Guide to Native North American Plants and Herbs, edited by Jim Meuninck, 1-21. New York: Skyhorse Publishing, 2009.
Sabet, M.S., & Shooshtarian, S. (2020). Economic analysis of saffron production and export in Iran. Journal of Applied Research on Industrial Engineering, 7(4), 284-298.
Shafiee, Shahriar, Hossein Azadi, and Bita Mashayekhi. “Saffron production and sustainability in Iran.” Journal of Sustainable Agriculture 40, no. 6 (2016): 594-613.
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