The Saffron Academy brings together in-depth articles, analyses and practical insights on saffron — from quality and ISO standards to its compounds and uses, research, culture and modern cooking.
Can saffron help with fatty liver disease? A preclinical study published in 2026 provides new evidence that crocin II, a naturally occurring bioactive constituent of…
Saffron intercropping as an agronomic research topic Saffron intercropping belongs to an established field of agricultural research. Two or more crops share the same area,…
Saffron and climate change: an agronomic challenge The relationship between saffron cultivation and climate change is more than a theoretical question. In traditional growing regions,…
Why saffron growing systems need scientific comparison Saffron (Crocus sativus L.) is a high-value crop, but cultivation remains demanding. Drainage, soil structure, seasonal temperatures and…
1. Introduction: saffron cultivation under water and salinity stress Saffron cultivation under water and salinity stress is an increasingly relevant research topic. In arid and…
Introduction How should saffron be prepared to release its colour, flavour and aroma? Often called “activating” or “blooming” saffron, the process is better understood as…
This article belongs to our saffron quality collection. ISO 3632 provides an international reference for assessing dried saffron. For buyers in Europe and beyond, it…
A laboratory study has explored saffron-derived compounds alongside immunotherapy in colorectal cancer models. It is a research finding in cells and mice, not evidence that…
Climate change and saffron production in Spain deserve a careful reading of both weather records and crop statistics. Heat, water availability and the timing of…
Cell-based saffron asks a different question from conventional farming: can selected plant cells produce useful saffron compounds without growing and harvesting an entire field of…
