Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding
most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim …

The Aromatic and Medicinal Plants sector has undergone a remarkable evolution, especially
during the last decade. The global market is moving more and more towards products of …

Saffron is made with the dried stigmas of Crocus sativus, an Iridaceae that has been
traditionally cultivated in different countries of Asia and the Mediterranean region. Saffron …

Saffron (Crocus sativus L.) is an autumnal flowering geophite whose dried stigmas, well
known for their aromatic and colouring power, have been used since immemorial time as a …

Saffron, originating from the Arabic word “Zafaran” meaning yellow, is a fascinating spice
steeped in rich history. Its secrets stem from the dried red stigmas, which accumulate large …

The existence of genetic diversity in Crocus sativus has globally remained a mystery till date.
The study investigated PCR based DNA amplification profile of saffron using ISSR and …

Crocus sativus L.(Saffron) is an economically vital medicinal and aromatic plant. Saffron is
known as the “Golden Condiment” being the world's highest priced spice (€ 30,000/kg) …

Seven long terminal repeat (LTR)-retrotransposon primers derived from barley were
employed for analysis of genetic diversity and phylogeny relationships in Iranian species of …

For the first time a phylogenetic analysis of the genus Crocus is presented. The phylogeny
includes all but two of the currently 88 recognized species of the genus. The analysis is …

The authors analyze the archeological, historical, botanical, cytological, geographic,
molecular and reproductive biology of saffron and allied species in order to establish its site …