Publication list from Molecular Cytogenetics and Plant Genome Evolution Groups References J.S. Pat Heslop-Harrison, Trude Schwarzacher
Category: Crocus
Saffron crocus, cooking and Iran on the radio
The spice Saffron is valued worldwide for its flavor, aroma and color. I’ve just broadcast an interview with Robin Young produced by Jill Ryan for NPR’s Here and Now program which let me tell you something about my enjoyment of saffron both as a consumer and scientist. Saffron is unusual in that it is equally…
Saffron Crocus, quality and fraud in New York Times
Elaine Sciolino discusses saffron in the New York Times. Saffronomics partners Jean Thiercelin and Pat Heslop-Harrison are quoted, with the outcome of the project in developing methods to detect fraud and measure quality. In the article, the special qualities of saffron are discussed and many examples of the use in sweet and savoury foods explain the value in…
Crocus and the origin of Saffron
305. Alsayied N, Schwarzacher T, Heslop-Harrison P. 2014. Crocus: research into the origin of saffron. Botanic Garden Newsletter 5: 3. Link to scan of Crocus and the origin of saffron article. The genus Crocus has nearly 100 species, each with unique characters of colour, flowering time or geographical distribution. We are aiming to understand the relationships of the different species, the diversity within species,…
Nouf Alsayied: PhD student with Saffron Crocus at the University of Leicester and faculty member Umm Al-Qura University, Kingdom of Saudi Arabia
My research focuses on understanding the origin and diversity of the genus Crocus (Iridaceae), with particular emphasis on a triploid sterile plant, Crocus sativus (2n=3x=24) that yields Saffron, one of the most expensive spices on earth. The saffron is the stigmas of the flowers, and nearly 200,000 must be collected to give 1kg of spice,…
Molecular cytogenetics, genome evolution and agricultural genomics 