Talk:Saffron

Cultivation in India

SAFFRON IS INDIGENOUS TO KASHMIR VALLEY AND THE KASHMIRI VARIETY AMONG THE BEST ON PLANET EARTH. IT HAS BEEN CULTIVATED IN THE VALLEY SINCE TIME IMMEMORIAL. ACCORDING TO THE ANCIENT EPIC OF KASHMIR NILMATAPURANA: 428-431. "Having worshipped the image at night, with eatables like cakes, vegetables, rice boiled in milk, fruits, preparations of sugar-cane, honey, grapes, pomegranate, holy basil, and salt; with brush, red thread, red and white sandlewood, Alaktaka paint, seeds and fragrant saffron, the wise should wash the auspicious image after taking bath in the holy water of a river." — Preceding unsigned comment added by 2603:7000:E300:8F00:2D3E:295E:D441:8089 (talk) 16:09, 1 October 2021 (UTC)

This reference was used in this edit to promote a certain region (Jammu) of India. Given that up to 93% of the world's saffron is grown in Iran, we need a stronger WP:SCIRS source to support whether certain regions of India have any significance to saffron production. Dogra 9 also is not formatting the source correctly as noted in edit summaries, and is engaged in WP:WAR beyond WP:3RR. Zefr (talk) 22:37, 3 January 2021 (UTC)

preview of safroni- unfortunate clipping makes it look like "I3C" where "H3C" really eixsts lol

In context this is confusing but not sure how you fix the preview clip or scale. fwiw — Preceding unsigned comment added by 24.99.151.159 (talk) 13:31, 22 March 2022 (UTC)

Books

The list below was removed from the article because the content has plentiful inline sourcing. The list seems more of a book collection, rather than serving as useful references, WP:NOTCATALOG. Placing here for discussion and archiving. Zefr (talk) 17:35, 16 July 2022 (UTC)

@Zefr: I just restored the bibliography section. These aren't spurious, because many of the inline citations aren't full citations, but short citations like "Negbi 1999, p. 54.". that point to full citation. I did, however, remove two books that didn't have any short citations pointing to them. Vahurzpu (talk) 21:53, 20 December 2022 (UTC)

• Celsus, Aulus Cornelius (1989), De Medicina, Loeb Classical Library, vol. L292, translated by Spencer, W. G., Harvard University Press, ISBN 978-0-674-99322-8, retrieved 15 September 2011
• Dalby, A. (2002), Dangerous Tastes: The Story of Spices (1st ed.), University of California Press, ISBN 978-0-520-23674-5
• Dalby, A. (2003), Food in the Ancient World from A to Z, Routledge, ISBN 978-0-415-23259-3
• Finlay, V. (2003), Colour: A Natural History of the Palette, Random House, ISBN 978-0-8129-7142-2
• Fletcher, N. (2005), Charlemagne's Tablecloth: A Piquant History of Feasting (1st ed.), Saint Martin's Press, ISBN 978-0-312-34068-1
• Francis, S. (2011), Saffron: The Story of England's Red Gold, With Delicious Saffron Recipes that Family and Friends will Love, Norfolk Saffron, ISBN 978-0-955-04667-4
• Grigg, D. B. (1974), The Agricultural Systems of the World (1st ed.), Cambridge University Press, ISBN 978-0-521-09843-4
• Hayes, A. W. (2001), Principles and Methods of Toxicology (4th ed.), Taylor and Francis, ISBN 978-1-56032-814-8
• Hill, T. (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (1st ed.), Wiley, ISBN 978-0-471-21423-6
• Humphries, J. (1998), The Essential Saffron Companion, Ten Speed Press, ISBN 978-1-58008-024-8
• Kafi, M.; Koocheki, A.; Rashed, M. H.; Nassiri, M., eds. (2006), Saffron (Crocus sativus) Production and Processing (1st ed.), Science Publishers, ISBN 978-1-57808-427-2
• Hanelt, P., ed. (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (1st ed.), Springer, ISBN 978-3-540-41017-1
• McGee, H. (2004), On Food and Cooking: The Science and Lore of the Kitchen, Scribner, ISBN 978-0-684-80001-1
• Negbi, M., ed. (1999), Saffron: Crocus sativus L., CRC Press, ISBN 978-90-5702-394-1
• Rau, S. R. (1969), The Cooking of India, Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0
• Russo, E.; Dreher, M. C.; Mathre, M. L. (2003), Women and Cannabis: Medicine, Science, and Sociology (1st ed.), Psychology Press, ISBN 978-0-7890-2101-4
• Willard, P. (2002), Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice, Beacon Press, ISBN 978-0-8070-5009-5

2 things that cannot both be true

per the article:

Iran produces 45% of the worlds saffron

Iran prodes 430 tons of saffron out of 450 tons worldwide

Both can't be true 2601:42:704:B10:D35E:7A94:FBEE:A7C (talk) 23:08, 9 January 2024 (UTC)

It is not easy to find reliable sources on saffron production. The article had cited conflicting, outdated, trade websites with a paywall, and saffron production is not reported by FAOSTAT of the UN.

I found this report, which is informative (see the PDF) but is now outdated, although stating with cultivation data that Iran produced 88% of the world total in 2018. Revisions here. Zefr (talk) 02:19, 10 January 2024 (UTC)