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.
Tomaffron explores a different route to saffron-related food ingredients: genetically engineered tomatoes that contain saffron apocarotenoids. A 2025 food-science study examined how processed tomato products…
A 2025 molecular modelling study explored how saffron-related compounds might interact with the SARS-CoV-2 spike protein when combined with carbon nanotube carriers. This is computational…
Saffron authenticity depends on more than a convincing colour or aroma. A September 2025 FAO initiative with Mashhad University of Medical Sciences combines advanced laboratory…
Saffron micropropagation explores how small pieces of plant material can develop into new plantlets under controlled laboratory conditions. A 2025 BMC Plant Biology study examined…
Saffron drought tolerance is the focus of a 2025 study in Scientific Reports. Researchers examined the role of fibrous roots in the response of Crocus…
A 2025 study examined how reduced light affects saffron’s underground storage organs. Its important result concerns corm yield, rather than a measured reduction in the…
A groundbreaking open-access study published in Agrosystems, Geosciences & Environment (Wiley, 2023) has provided one of the most comprehensive analyses of what truly determines saffron…
saffron anticancer research has grown steadily over the last three decades. This peer-reviewed review compiles evidence that saffron (Crocus sativus L.) and its key constituents…
Saffron Academy · Quality research A regional comparison offers useful evidence about saffron samples, but cannot rank every product from two countries. This guide explains…
