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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.
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 .
Saffron is the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, has been disproved by botanical research. [24] Minoan depictions of saffron are now considered to be Crocus cartwrightianus. [25] Saffron played a ...
"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 ...
Saffron crocus cultivation has long centered on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest to India and China in the northeast. The major producers of antiquity—Iran, Spain, India, and Greece—continue to dominate the world trade.
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]
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