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A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Persian (زعفران, za'farān), [10] from the Persian word zarparān (زرپران) meaning "gold strung" (implying either the golden stamens of the flower or the golden colour it creates when used as flavour).
Kashmiri black cumin. Kashmiri saffron is known for its aroma, colour, and medicinal value. [187] The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%. [187] In May 2020, Kashmiri saffron was given a geographical indication tag. [187]
Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the green tea leaves.
A field of saffron crocuses in Iran. In ancient Persia, saffron (Crocus sativus var. haussknechtii now called Crocus haussknechtii by botanists) was cultivated at Derbena and Isfahan in the 10th century BC. There, Persian saffron threads have been found interwoven into ancient Persian royal carpets and funeral shrouds. [32]
Sale of saffron and other spices in Iran. Iran is by far the world's most important producer with production of 430 tons in 2019, [9] much of the Iranian crop was bound for export. Iran is not a member of the WTO due to the history of state affairs and political relations after the Islamic Revolution.
This is a list of Iranian foods and dishes. Iranian cuisine (Persian cuisine) comprises the cooking traditions of Iran. Iran's culinary culture has historically influenced the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling.
Sohan of Qom. Sohan (Persian: سوهان, romanized: Sôhân) is a traditional Persian saffron brittle toffee made in Iran.Its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.