Wednesday, October 05, 2016

Spice of saffron

Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae.

A C. sativus flower bears three stigmas each the distal end of a carpel. The dried stigmas of the saffron crocus, in their natural form, as coupe saffron and powder, are produced worldwide at an annual rate of 50 tones. Spain is the world’s foremost export and perhaps producer of saffron.

Cultivated saffron grows mostly In Iran, Spain, India and some tome France, Italy and countries around the Mediterranean basin. Several hundred flowers are needed to produce one gram of saffron.

Saffron’s bitter taste and an iodoform or hay-like fragrance results from the chemicals picocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to do\ishes and textiles.
Spice of saffron
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