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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).
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 saffron product, Krokos Kozanis is a PDO (Protected Designation of Origin). [95] [96] Production is largely indigenous and Iran accounts for 65% of global production, covering 72,162 ha. [8] Saffron is thought to have been used in embalming in Ancient Egypt.
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Saffron is one of three key ingredients in paella valenciana. Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints.
Saffron Rice. Saffron rice is quite possibly the most beautiful side dish to grace any dinner table. ... Simply toss everything in your slow-cooker and let it do the work, then get ready to come ...
When it comes to staying fit, consistency is the most important factor. ... How To Do It: Place your feet wider than shoulder-width distance apart. ... Seafood Stew in Saffron Broth. Seafood Laksa ...
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 .
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