Antique "Crocus" Italian Murano Glass Pharmacy Apothecary Jar
Here is a beautiful Antique Italian Murano Glass Pharmacy Apothecary Jar. Elaborately hand painted and gilt on green Murano glass. Featuring a peach with leaf on the lid. Reads “CROCUS” which translates to Saffron, the most expensive spice in the world.
Overall good condition with no chips or cracks. Some loss to paint and wear consistent with age and use as seen in the pictures. This style of apothecary jar is quite rare and hard to find.
Circa 1900. Murano, Italy.
Measures approx. 10”H x 4”W
More about Crocus (Saffron):
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Here are some key points about saffron and the crocus plant it comes from:
Botanical Characteristics
Appearance: The saffron crocus is a small perennial plant that typically grows to about 20-30 cm tall. It produces purple flowers with three vivid crimson-red stigmas, which are the source of saffron.
Leaves: The leaves of the saffron crocus are narrow and grass-like, typically appearing before the flowers.
Saffron Harvesting
Stigmas: Saffron is made from the dried stigmas of the saffron crocus flower. Each flower has only three stigmas, making the harvesting process labor-intensive and contributing to the high cost of saffron.
Manual Harvesting: Harvesting saffron is done by hand. The flowers are picked in the early morning when they are fully open, and the stigmas are carefully separated and dried to produce the spice.
Uses
Culinary: Saffron is highly prized in cooking for its unique flavor, aroma, and golden-yellow color. It is commonly used in dishes like paella, risotto, and bouillabaisse.
Medicinal: Saffron has been used in traditional medicine for its potential therapeutic properties, including antioxidant, anti-inflammatory, and mood-enhancing effects. It has been studied for its potential benefits in treating depression, PMS, and other conditions.
Dye: Historically, saffron was also used as a dye for textiles due to its vibrant color.
Cultivation
Climate: Saffron crocus requires a specific climate to thrive, typically a Mediterranean climate with hot, dry summers and cool, wet winters. It is grown in countries such as Iran, India (particularly Kashmir), Spain, and Greece.
Soil: It prefers well-drained soil with a pH between 6 and 8. The bulbs (corms) are planted in late summer and flowers appear in the fall.
Economic and Cultural Significance
Cost: Saffron is one of the most expensive spices in the world due to the labor-intensive harvesting process and the large number of flowers needed to produce a small quantity of spice. It can take around 75,000 saffron flowers to produce just one pound of saffron.
Cultural Importance: Saffron has significant cultural and historical importance in many regions. It has been used in culinary and medicinal practices for thousands of years and is often associated with luxury and high value.
Active Compounds
Crocin: Responsible for the spice's color.
Picrocrocin: Contributes to saffron’s bitter taste.
Safranal: Provides the characteristic aroma.
Saffron’s unique flavor, aroma, and vibrant color make it a sought-after spice, while its labor-intensive production process justifies its high price. It holds a prominent place in various culinary traditions and continues to be studied for its potential health benefits.
Here is a beautiful Antique Italian Murano Glass Pharmacy Apothecary Jar. Elaborately hand painted and gilt on green Murano glass. Featuring a peach with leaf on the lid. Reads “CROCUS” which translates to Saffron, the most expensive spice in the world.
Overall good condition with no chips or cracks. Some loss to paint and wear consistent with age and use as seen in the pictures. This style of apothecary jar is quite rare and hard to find.
Circa 1900. Murano, Italy.
Measures approx. 10”H x 4”W
More about Crocus (Saffron):
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Here are some key points about saffron and the crocus plant it comes from:
Botanical Characteristics
Appearance: The saffron crocus is a small perennial plant that typically grows to about 20-30 cm tall. It produces purple flowers with three vivid crimson-red stigmas, which are the source of saffron.
Leaves: The leaves of the saffron crocus are narrow and grass-like, typically appearing before the flowers.
Saffron Harvesting
Stigmas: Saffron is made from the dried stigmas of the saffron crocus flower. Each flower has only three stigmas, making the harvesting process labor-intensive and contributing to the high cost of saffron.
Manual Harvesting: Harvesting saffron is done by hand. The flowers are picked in the early morning when they are fully open, and the stigmas are carefully separated and dried to produce the spice.
Uses
Culinary: Saffron is highly prized in cooking for its unique flavor, aroma, and golden-yellow color. It is commonly used in dishes like paella, risotto, and bouillabaisse.
Medicinal: Saffron has been used in traditional medicine for its potential therapeutic properties, including antioxidant, anti-inflammatory, and mood-enhancing effects. It has been studied for its potential benefits in treating depression, PMS, and other conditions.
Dye: Historically, saffron was also used as a dye for textiles due to its vibrant color.
Cultivation
Climate: Saffron crocus requires a specific climate to thrive, typically a Mediterranean climate with hot, dry summers and cool, wet winters. It is grown in countries such as Iran, India (particularly Kashmir), Spain, and Greece.
Soil: It prefers well-drained soil with a pH between 6 and 8. The bulbs (corms) are planted in late summer and flowers appear in the fall.
Economic and Cultural Significance
Cost: Saffron is one of the most expensive spices in the world due to the labor-intensive harvesting process and the large number of flowers needed to produce a small quantity of spice. It can take around 75,000 saffron flowers to produce just one pound of saffron.
Cultural Importance: Saffron has significant cultural and historical importance in many regions. It has been used in culinary and medicinal practices for thousands of years and is often associated with luxury and high value.
Active Compounds
Crocin: Responsible for the spice's color.
Picrocrocin: Contributes to saffron’s bitter taste.
Safranal: Provides the characteristic aroma.
Saffron’s unique flavor, aroma, and vibrant color make it a sought-after spice, while its labor-intensive production process justifies its high price. It holds a prominent place in various culinary traditions and continues to be studied for its potential health benefits.
Here is a beautiful Antique Italian Murano Glass Pharmacy Apothecary Jar. Elaborately hand painted and gilt on green Murano glass. Featuring a peach with leaf on the lid. Reads “CROCUS” which translates to Saffron, the most expensive spice in the world.
Overall good condition with no chips or cracks. Some loss to paint and wear consistent with age and use as seen in the pictures. This style of apothecary jar is quite rare and hard to find.
Circa 1900. Murano, Italy.
Measures approx. 10”H x 4”W
More about Crocus (Saffron):
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Here are some key points about saffron and the crocus plant it comes from:
Botanical Characteristics
Appearance: The saffron crocus is a small perennial plant that typically grows to about 20-30 cm tall. It produces purple flowers with three vivid crimson-red stigmas, which are the source of saffron.
Leaves: The leaves of the saffron crocus are narrow and grass-like, typically appearing before the flowers.
Saffron Harvesting
Stigmas: Saffron is made from the dried stigmas of the saffron crocus flower. Each flower has only three stigmas, making the harvesting process labor-intensive and contributing to the high cost of saffron.
Manual Harvesting: Harvesting saffron is done by hand. The flowers are picked in the early morning when they are fully open, and the stigmas are carefully separated and dried to produce the spice.
Uses
Culinary: Saffron is highly prized in cooking for its unique flavor, aroma, and golden-yellow color. It is commonly used in dishes like paella, risotto, and bouillabaisse.
Medicinal: Saffron has been used in traditional medicine for its potential therapeutic properties, including antioxidant, anti-inflammatory, and mood-enhancing effects. It has been studied for its potential benefits in treating depression, PMS, and other conditions.
Dye: Historically, saffron was also used as a dye for textiles due to its vibrant color.
Cultivation
Climate: Saffron crocus requires a specific climate to thrive, typically a Mediterranean climate with hot, dry summers and cool, wet winters. It is grown in countries such as Iran, India (particularly Kashmir), Spain, and Greece.
Soil: It prefers well-drained soil with a pH between 6 and 8. The bulbs (corms) are planted in late summer and flowers appear in the fall.
Economic and Cultural Significance
Cost: Saffron is one of the most expensive spices in the world due to the labor-intensive harvesting process and the large number of flowers needed to produce a small quantity of spice. It can take around 75,000 saffron flowers to produce just one pound of saffron.
Cultural Importance: Saffron has significant cultural and historical importance in many regions. It has been used in culinary and medicinal practices for thousands of years and is often associated with luxury and high value.
Active Compounds
Crocin: Responsible for the spice's color.
Picrocrocin: Contributes to saffron’s bitter taste.
Safranal: Provides the characteristic aroma.
Saffron’s unique flavor, aroma, and vibrant color make it a sought-after spice, while its labor-intensive production process justifies its high price. It holds a prominent place in various culinary traditions and continues to be studied for its potential health benefits.