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Saffron (/ ˈ s æ f r ə n,-r ɒ n /) [1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and ...
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 .
Colchicum autumnale, commonly known as autumn crocus, meadow saffron, [3] naked boys [4] or naked ladies, [5] is a toxic autumn-blooming flowering plant that resembles the true crocuses, but is a member of the plant family Colchicaceae, unlike the true crocuses, which belong to the family Iridaceae.
This picky plant takes up to three years to grow, and even then, only a small portion of the root can be harvested. 6. Saffron Crocus Flowers. Vingeran/istockphoto. Price: $300 for 2.64 ounces.
"Crocus", the name of the genus, is Late Middle English (late 14th century) and also denotes saffron. It is derived via Latin crocus from the Greek κρόκος (krokos), [76] which is itself probably a loan word from a Semitic language, related to Hebrew כרכום karkōm, [77] Aramaic ܟܟܘܪܟܟܡܡܐ kurkama, and Arabic كركم kurkum ...
The Essex town of Saffron Walden got its name as a saffron growing and trading centre; its name was originally Cheppinge Walden, and the culinary name change was effected to punctuate the importance of the crop to the townsfolk; the town's arms still feature blooms from the eponymous crocus.
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