Production Practices and Quality Assessment of Food Crops. Vol. 1

1.3. Uses
Saffron Quality 213
There is not a systematic study on the history of saffron use in the various countries,
yet. Most scientists in review articles and research papers refer to the same
quotations found in Homer, the Greek classic poets, Plinius and Dioskorides, or
abstract evidence from the medieval and more recent records on folk medicine
recipes. The exceptional presence of saffron as a condiment in the Roman (see
the famous cookbook, De la Coquinaria, Apicius, 1st century B.C), Byzantine and
Arabian cuisine coincides with its esteemed culinary position in the medieval
courts of central Europe and Britain. Inspectors for keeping saffron free from fraud
were in charge in Venice and Germany. Saffron preparations in the Ayurvedic, Siidha
and Unani (Greek) systems of traditional medicine of India and in the Chinese
therapeutic are credited with several exceptional properties. As a dye, it is reported
to color the official clothes of kings, priests and other eminent persons at various
places in different historical periods.
Food uses. Saffron culinary uses are related to three important properties, i.e.
colouring power, bitter taste and flavour that is characterised as floral with a fatty
herbaceous undertone. The colour of aqueous or alcoholic extracts is bright yellow
and is due to the presence of glucosylated C20 carotenoids, the crocins and their
aglycon, crocetin. Bitter taste is attributed to picrocrocin whereas safranal is the
major volatile component of saffron aroma. More about the chemistry of saffron
constituents is given in part 2.
The spice is used today in culinary, bakery and confectionery and also in
alcoholic and non-alcoholic beverages. Certain dishes are traditionally seasoned
with saffron such as paella, French bouillabaisse (fish and shellfish stew), arroz
con polo, bacalao a la viz caina, risotto Milan style, pastries in Greek islands,
baked products in Sweden, Central Europe, Britain etc. Modern recipes can be
found in contemporary local culinary books (Tammaro, 1994; Voutsina, 1999) or
in relevant electronic sources (e.g., www.astaspice.org; www.medusa.maich.gr;
www.safinter.com; www.neda.net; www.saffron.gr). The amounts needed in all cases
are extremely low (1–10 mg/kg) except for alcoholic drinks and meat (20–200
mg/kg). In the European Community saffron extract is not considered as additive
and is included in the ‘natural extract’ category (Ghorpade et al., 1995). This is
also the case in the Code of Federal Regulations of the U.S.A where it is listed as
a colour additive exempt from certification (Title 21, Part 73, sec 73.500). Extracts
or dried material are used in formulations, sometimes patented, to flavour liquors,
cordials (e.g. Boonenkamp, Benedictine, ‘sand pear’ vermouth and other bitter
drinks) and sauces (Basker and Negbi, 1983; Sampathu et al., 1984; Knewstubb
and Henry, 1988; Timberlake and Henry, 1986; Rees, 1988; Oberdieck, 1991; Iborra
et al., 1992a; Dufresne et al., 1999; Negbi, 1999; Selim et al., 2000). Tsimidou
and co-workers examined the stability of saffron pigments under various conditions
(Tsimidou and Tsatsaroni, 1993; Orfanou and Tsimidou, 1995; Tsimidou and
Biliaderis, 1997; Selim et al., 2000). Recently, Pham et al. (2000) reported on the
antioxidant activity of crocin, a property desired in food industry. Interest in food