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Saffron was also honoured as a sweet-smelling spice over three millennia ago in the Hebrew Tanakh: Your lips drop sweetness like honeycomb, my bride, syrup and milk are under your tongue, and your dress had the scent of Lebanon. Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and ...
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
From ancient to modern times the history of saffron is full of applications in food, drink, and traditional herbal medicine: from Africa and Asia to Europe and the Americas the brilliant red threads have long been prized in baking, curries, and liquor. It coloured textiles and other items and often helped confer the social standing of political ...
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 saffron grown in Kashmir is mainly three types — ‘Lachha Saffron’, with stigmas just separated from the flowers and dried without further processing; ‘Mongra Saffron’, in which stigmas are detached from the flower, dried in the sun and processed traditionally; and ‘Guchhi Saffron’, which is the same as Lachha, except that the ...
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.
A saffron bun, Cornish tea treat bun or revel bun, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit including currants and raisins similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. [1] Larger versions baked in a loaf tin are known as ...
Crocin is the chemical primarily responsible for the color of saffron. Chemically, crocin is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin . When isolated as a pure chemical compound, it has a deep red color and forms crystals with a melting point of 186 °C.