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Moroccans use saffron in many salty or sweet-and salty dishes. It is a key recipe in the chermoula herb mixture that flavors many Moroccan dishes. Due to its high price, it is mostly used while cooking for special occasions as well as in some Moroccan high-end recipes like the pastilla .
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 use is projected to increase worldwide after 2019, from USD 944 million to USD 1.6 billion in 2027, particularly as a cosmetic and pharmaceutical ingredient in hair care products and dietary supplements. Its common use as an alternative to artificial colorings in ethnic cooking and textiles have
Later, Persian saffron was heavily used by Alexander the Great and his forces during their Asian campaigns. They mixed saffron into teas and dined on saffron rice. Alexander personally used saffron sprinkled in warm bath water, taking after Cyrus the Great. Much like Cyrus, he believed it would heal his many wounds, and his faith in saffron ...
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.
Now they’re serving dozens of drinks, some with house-made chai as the base, others laced with saffron, pistachio, green mango juice, toasted jeera and more. Add-ons include boba-traditional ...
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