THE MOST EXPENSIVE SPICE IN THE WORLD
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THE MOST EXPENSIVE SPICE IN THE WORLD. From $500 to $5,000 per lb. Saffron. Crocus Sativus. Thrives where hot and dry summer breezes sweep semi-arid lands. Survive cold winters, as low as −10 °C  and short periods of snow cover. Grow best in full sunlight. . The Plains of La Mancha.

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THE MOST EXPENSIVE SPICE IN THE WORLD

From $500 to $5,000 per lb



Crocus Sativus


Thrives where hot and dry summer breezes sweep semi-arid lands.

Survive cold winters, as low as −10 °C and short periods of snow cover.

Grow best in full sunlight.



  • Generous spring rains and drier summers are optimal.

  • Rain immediately preceding flowering boosts saffron yields

  • Rainy or cold weatherduring

  • flowering promotes disease and reduces yields.

  • Dormant through summer

  • Buds early autumn.


  • Mid-autumn flowering.

  • Harvestsare by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.

  • Plants bloom within a window of 1 or 2 weeks.


Labourintensive and back breakingwork


40 hours labour to pick

150,000 flowers.

50,000–75,000 flowers = 1 lb dry saffron

the equivalent of a football pitch


Saffron contains more than 150 volatile and aroma-yielding compounds

Documentation over 4,000 years -

used to treat some 90 illnesses

Remedies, Magical Potions, Dyes, Perfumes, Body washes, Potpourris, Mascaras, Ointments, Woven in Textiles, Divine offerings, and Medical treatments.


HEALTH PROPERTIES compounds

  • Cancer-Suppressing

  • Mutation-Preventing

  • Stimulates The Immune System

  • Antioxidant-Like Properties. 

  • Helpful For Depression. 

  • Protect Eyes From Bright Light & Retinal Stress

  • Slows Down Macular Degeneration 

  • For Wounds, Cough, Colic, And Scabies


From 14th compoundscentury, Spain exported the BEST quality saffron in the world.

In the past, cultivated over a remarkably large surface area.

1970,s = world´s largest producer 6000 hectares.



HISTORY than 100 hectares.


Cleopatra used saffron in her baths so that lovemaking would be more pleasurable.

Alexander the Great used Persian saffron in his infusions, rice, and baths as a curative for battle wounds


Supposedly saffron would be more pleasurable.is grown in Kashmir, principallyto offer it to the Buddha.

Buddhist monks wear saffron-coloured robes;

however, the robes are not dyed with

costly saffron but turmeric


13 would be more pleasurable.th C trade: subject to mass piracy.

Mediterranean Pirates would ignore gold & Jewellery and instead steal saffron bound

for Europe.

The 14 week "Saffron War"

800lbsaffron hijacked by nobles. 

(today valued more than $500,000)


Fear would be more pleasurable.of rampant saffron piracy spurred other countries to cultivate.

Basle became RICH.

Spread through England.

Especially Norfolk and Suffolk.

In Essex Saffron Walden, emerged as England's prime saffron growing and trading centre.


S would be more pleasurable.PAIN

SAFFRON TODAY


International Organization for Standardization would be more pleasurable.

  • Graded By Laboratory Measured For

  • Crocin (Colour),

  • Picrocrocin (Taste),

  • Safranal (Fragrance)

Grades: IV (Poorest), III, II, And I

Finest Quality no more than

0.5 Per Cent Of “Floral Waste”.


2009 Saffron Production would be more pleasurable.

Iran: 300 tons (97% of world production)

Kashmir: 6 tons

Greece: 5 tons

Azerbaijan: 3.70 tons

Spain: 1 ton

Morocco: 0.8 ton.

Italy: 100 kg

Turkey: 10 kg

France: 4kg

Switzerland : 1 kg


Kashmiri would be more pleasurable.Saffron

Rarely available outside India.


COUNTERFEIT SAFFRON would be more pleasurable.

  • Typical methods mixing with:

  • Beets,

  • Pomegranate fibres,

  • Red-dyed silk fibres,

  • Saffron crocus's tasteless yellow stamens.

  • Also dousing fibres with

  • honey or vegetable oil.


Powdered would be more pleasurable.saffron is more prone to adulteration…..

Turmeric, Paprika, etc

As well as

fraudulent

mislabelling.


2010 - 190,000 would be more pleasurable.kilos of saffron exports

netted £40 million.

Local production = 1,500 kilos.

Remainder poor-quality imports from Iran, Morocco and Greece.

Spain….Major importer countries of Iran’s saffron.

Barely one per cent of saffron labelled as Spanish is actually grown in the country.


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