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One freshly picked crocus flower yields on average 30 mg of fresh saffron or 7 mg dried; roughly 150 flowers yield 1 g (1 ⁄ 32 oz) of dry saffron threads; to produce 12 g (7 ⁄ 16 oz) of dried saffron, 450 g (1 lb) of flowers are needed; the yield of dried spice from fresh saffron is only 13 g/kg (0.2 oz/lb).
A price set during 2014 for Saffron grown within England was £15 for 0.2. grams, this being sold at Fortnum & Mason, and a gram priced at a value with a maximum of £75. [citation needed] Saffron is somewhat renowned for sometimes costing more per weight than gold. [29] [30]
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]
Safrole is an organic compound with the formula CH 2 O 2 C 6 H 3 CH 2 CH=CH 2.It is a colorless oily liquid, although impure samples can appear yellow. A member of the phenylpropanoid family of natural products, it is found in sassafras plants, among others.
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling.
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 chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these ...
Zeaxanthin is the pigment that gives paprika, corn, saffron, wolfberries (goji), and many other plants their characteristic colors of red, orange or yellow. [2] [18] Spirulina is also a rich source and can serve as a dietary supplement. [25] Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma ...
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