summaryorange with yellow tint Old World saffron crocus dried sharp stigmas Aromatic sharp orange stigmas with purple or white flowers used in old world crocus flavor food
overviewSaffron (pronounced / ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Vibrant red flakes and styles, called threads, are collected and dried for use in food mainly as a spice and coloring agent. One of the most expensive spices in the world, saffron was probably first cultivated in or near Greece. C. sativus is a form of C. cartwrightianus, likely introduced by human cultivators selectively cultivating plants of unusually long stigmas in late Bronze Age Crete. This gradually spread throughout most of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
The taste and iodoform or straw-like odor of saffron is caused by the chemicals picrocrosine and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden yellow color to dishes and textiles. The recorded history of the Assyrian botanical arena, compiled under Ashurbanipal, dates back to BC. It was attested in the 7th century and has been traded and used for over four thousand years. Iran accounts for about 90% of world saffron production. A bulb plant of the Iridaceae, occurring in Asia, Europe, a kind of crocus. The flower stalk is 10 cm high. About 3 cm in diameter with fragrant pale purple flowers throughout November. The leaves are linear, extending after the flowers, and are 20 cm to 30 cm long. The upper half of the flower column is collected and dried, also contains saffron, sedative, fragrance, etc. And it is also called food and cosmetic coloring (yellow). Cultivate plant bulbs in September and harvest columns in November. It is also made to watch.
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