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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 ...
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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 .
When they realise that Saffron is coming home that day from volunteer work in Africa, Emma urges everyone to clean up. Patsy gets obsessed by organising a drawer full of odds and ends. When Saffron arrives, Edina taunts Saffron for becoming fat and fulfilling her "genetic fate." Saffron informs her that she is not fat, she is pregnant.
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 Spice of Life was a 13-episode television series produced by Blackrod Ltd. and aired by Channel 4 in 1983, with narration by actor Edward Woodward. [1] Each half-hour episode covered a different cooking spice or herb, including information on how it grows and is used in various locations around the world; showing several dishes using that spice.