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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.
Saffron is one of the world's most expensive spices by weight due to its difficulty to harvest. [1] Saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus.
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).
One of the most famous sauces in fast-food history, the Horsey Sauce at Arby's is a zesty condiment that's earned as much fandom as the brand's signature roast beef sandwiches. Designed to match ...
The main reason saffron is considered one of the most expensive spices in the world is due to the cultivation process, coupled with the amount of produced saffron per crocus (Crocus sativus) cultivated. It takes about 4,000 stigma to produce one ounce of saffron, [4] and only three red stigma are produced by one crocus flower.
Foods, condiments and meals range from a Velveeta cheese block for $3.70, a white tuna pouch for $3.45, a pouch of Spam for $1.50 and a jalapeño squeeze cheese for $3.35. ... The most expensive ...
Want to know about some of the most beloved regionally specific condiments, spreads, and sauces across the U.S.? Here are 25 big ones. Red Onion Hot Dog Sauce. Red Onion Hot Dog Sauce.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.