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Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
Spring flowering types also do well in areas with deciduous trees, where they flower and produce leaves before the trees completely leaf-out. Crocuses are grown in USDA winter zones 3–8. [ 118 ] Not all species are hardy in the upper zones; C. sativus is winter hardy in USDA zones 6 through 8, and C. pulchellus is hardy in zones 5 through 8.
Crocus sativus, commonly known as saffron crocus or autumn crocus, [2] is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial , unknown in the wild, [ 2 ] it is best known for the culinary use of its floral stigmas as the spice saffron .
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid -rich saffron has been used as a seasoning, fragrance, dye , and medicine .
The trees are of tropical and afromontane origin, and include ironwood (Olea capensis), stinkwood (Ocotea bullata), Outeniqua yellowwood (Afrocarpus falcatus), real yellowwood (Podocarpus latifolius), Cape holly (), white pear (Apodytes dimidiata), Cape beech (Rapanea melanophloeos), bastard saffron (Cassine peragua), Cape plane (Ochna arborea var. arborea), assegai tree (Curtisia dentata ...
Iridaceae (/ ɪ r ɪ ˈ d eɪ s i ˌ aɪ,-s iː ˌ iː /) is a family of plants in order Asparagales, taking its name from the irises.It has a nearly global distribution, with 69 accepted genera with a total of c. 2500 species.
This is a list of plants organized by their common names. However, the common names of plants often vary from region to region, which is why most plant encyclopedias refer to plants using their scientific names , in other words using binomials or "Latin" names.
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]