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…
Tag: saffron
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…
Diversity and relationships of Crocus sativus and its relatives analysed by IRAPs
315. Alsayied N, Fernández JA, Schwarzacher T, Heslop-Harrison JS. 2015. Diversity and relationships of Crocus sativus and its relatives analysed by Inter Retroelement Amplified Polymorphism (IRAP). Annals of Botany 116(3): 359-368. doi:10.1093/aob/mcv103 Crocus IRAP Diversity Nouf AlSayied Ann Bot Author VersionoufAnnBotAuthorVersion Background and Aims: Saffron (Crocus sativus L.) is a sterile triploid (2n=3x=24) cultivated species, of…
Descriptors for Crocus (Crocus spp.)
312. Molina RV, Guardiola JL, García-Luis D, Renau-Morata B, Sanchis E, González-Nebauer S, de los Mozos M, Rodríguez-Conde MF, Santana O, Pastor-Férriz MT, Fernández JA, Santaella M, Roldán M, Tsimidou M, Polissiou M, Heslop-Harrison JS, Branca F, Mathew B. 2015. Descriptors for Crocus (Crocus spp.). 74pp. Bioversity International, Rome. ISBN-13: 978-92-9043-999-8 Full document: http://www.bioversityinternational.org/uploads/tx_news/Descriptors_for_Crocus_1872_01.pdf Abstract…
Preserving genetic resources in agriculture: saffron and other EU projects
Maintaining and developing sustainable uses for agricultural genetic resources is essential for ensuring food security in a sustainable manner. In this report, the outcomes of 17 EU projects on genetic resources in animals, arable crops, forest trees and “fruits, vegetables and spices” is discussed. We were involved with the project on the Saffron Crocus, reported on pages…
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,…
The origin of saffron: Crocus sativus
Our research projects are studying the origins and diversity in several polyploid crops: banana, wheats, Brassica, Panicum millets, Nicotiana and the saffron crocus, Crocus sativus. The spice saffron is the stigmas of the flowers, and widely appreciated in Indian and Mediterranean cooking. Saffron crocus is a sterile triploid, with 2n=3x=24 chromosomes – that is, 3…
Molecular cytogenetics and genome evolution 