In the past, most saffron was grown in India, but in 2011, it was grown in Turkey, which has many more people and produces more of the spice than India.
“What India does best is to produce a lot of saffron that is good for cooking and for making sweets,” says Haji.
Turkey is the third largest producer of saffron in the world and in May, Turkey will celebrate the 100th anniversary of the first harvest.
Saffron is not considered safe for consumption in Iran, and the U.S. State Department has advised Americans to avoid saffron products if traveling to Iran.
Can saffron help fight global warming?
A 2008 study by the University of Arizona revealed that saffron, along with some other plants containing saffron, could help keep the Earth warmer and therefore potentially reduce the global temperature rise.
Scientists have conducted experiments where saffron was grown at low levels to see if saffron could help prevent the burning of fossil fuels by capturing CO2.
Saffron seed, which resembles flowers, can grow in soil up to 1,000 feet deep and also is often used in making fragrances like cologne and bath products.
“Saffron has the potential to be a sustainable biomass source that is available worldwide that’s a good addition to a climate-neutral economy,” says Haji.
There has been an explosion of interest in the new study by the University of California, Los Angeles.
It suggests that people who were born with the gene for a lower risk of heart disease were less likely to develop heart disease in later adulthood.
And researchers say the findings may help lead to better understanding of the different ways that genetic factors affect health, as well as treatments to reduce them.
While many people with the genes have the disease itself, others have it in small doses. This is the first study to suggest that those who have the most favorable genetic profiles may be in the best health.
The findings, published in the Journal Of Family Studies , came from an analysis of data from 1,077 Swedish people. The researchers controlled for other risk factors, like age, sex, diet and smoking, and they used statistical models and population-based estimates.
The model had an 80 percent probability that it would give a 50-year-old who has the lowest level of the gene for heart disease more chance of dying of a
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