Saffron, Coriander, and Cumin
Saffron, coriander, and cumin are commercially significant spices that may have small-scale production potential in Kentucky’s growing zones. Saffron is the dry stigma of the flower of the Crocus sativa L. plant. Coriander is the seed of cilantro (Coriandrum sativum), especially from cultivars selected for seed production. Cumin is derived from the dried seed of the herb Cuminum cyminum L.
Marketing
Saffron, coriander, and cumin are readily available through food retailers and wholesale market channels. Potentially profitable market niches exist for small-scale production of all three crops in Kentucky; however, producers must navigate both marketing and production challenges. These crops will likely be more successful in Kentucky if they are either part of a diverse, direct marketed crop mix or are sold in value-added products at profitable price points.
Production
Saffron is cultivated from corms, short swollen stems that store food. Plant disease-free corms from reputable and established sources. Coriander and cumin are both grown from seed and transplanted in smaller plantings. Commercial coriander and cumin plantings are direct seeded. Coriander seed can be harvested from both large-seeded and small-seeded plants; the small-seeded coriander plants tend to be taller and have higher essential oils content, according to production recommendations from Saskatchewan. Small-scale producers can benefit by purchasing coriander or cumin seed from cultivars with the desired culinary or essential oil characteristics.
Plant saffron, coriander, and cumin in well-drained soils rich in organic matter and in full sun. Saffron corms are planted in late summer with flowering, harvesting of the flowers, stripping of the stigmas, and drying in October and November. Coriander and cumin may be seeded in the spring. Coriander seedlings are more frost-tolerant than cumin; follow guidelines for the variety and plant zone.