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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 domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus which is also known as "wild saffron" [ 12 ] and is native to mainland Greece , Euboea , Crete , Skyros and some islands of the Cyclades . [ 13 ]
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 .
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.
The saffron crocus is unknown in the wild; its most likely precursor, Crocus cartwrightianus, originated in Crete or Central Asia; [2] The saffron crocus is native to Southwest Asia, and is believed to have been first cultivated in Iran. [3] Greece, Turkey, and Kashmir have also been suggested as possible sites of origin. [4]
Other parts of bulbous plants were also used in cooking. The Minoans of Crete grew and traded saffron (either the wild species Crocus cartwrightianus or the cultivated Crocus sativus). The plant is depicted in paintings from around 1550 BC. [22] Saffron consists of the dried stigmas of the flowers, and is used as a spice and also as a dye. [14]
One of the world's most expensive spices by weight, [2] saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried stigmas, also known as "threads", are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
Sativa, [1] sativus, [2] and sativum [3] are Latin botanical adjectives meaning cultivated. It is often associated botanically with plants that promote good health and used to designate certain seed-grown domestic crops.
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