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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 ...
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]
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 .
Self-nomination.1st peer review.This is the last of the "Saffron" trilogy: Saffron, History of saffron, and Trade and usage of saffron, and is a stand-alone article meant to comprehensively handle elaborate details on usage/trade that are too specialized to appear in the main Saffron article (which was formerly ~ 70 kb).
The finest saffron threads from Muslim lands were unavailable to Europeans because of hostilities stoked by the Crusades, so Rhodes and other places were key suppliers to central and northern Europe. Saffron was one of the contested points of hostility that flared between the declining landed gentry and upstart and increasingly wealthy merchants.
Prebiotic sodas seem to be in every grocery store these days, with brands like Poppi claiming that their carbonated, sweet drinks are "better for you," thanks to their lower sugar content and ...
L'Aquila saffron (Italian: Zafferano dell'Aquila) is a saffron product of cuisine of Abruzzo, Italy.It is traditionally cultivated in Navelli plateau and in Subequana Valley, in the Park Municipalities of Fagnano Alto, Fontecchio, Molina Aterno, Tione degli Abruzzi.
The crocus has been known throughout recorded history, mainly as the source of saffron. Saffron is obtained from the dried stigma of Crocus sativus, an autumn-blooming species. It is valued as a spice and dyestuff, and is one of the most expensive spices in the world. Iran is the center of saffron production.