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Crocus sativus is a perennial herb [5] that grows about 10 to 30 cm high. [6] It develops as an underground corm, which produces leaves, bracts, bracteole, and the flowering stalk. [7] It generally blooms with purple flowers in the autumn. Flowers are sterile, have six petals and three red to orange colored stigmas. [8]
The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus which is also known as "wild saffron" [12] and is native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades. [13]
The economic importance of the genus is largely dependent on the single species, Crocus sativus, now known only in cultivation. [94] C. sativus is grown for the production of saffron, an orange-red derivative of its dried stigma, and among the most expensive spices in the world. [53] The estimated worldwide production of C. sativus plants is ...
Crocus Crocus sativus Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Monocots Order: Asparagales Family: Iridaceae Subfamily: Crocoideae Tribe: Ixieae Genus: Crocus L. Type species Crocus sativus L. Sections Crocus Nudiscapus Synonyms Safran Medik. Geanthus Raf. Crociris Schur This list of Crocus species shows the accepted species names within the ...
Per gram, prices range upward to $65, according to a year 2015 evaluation, [29] £5.20 , according to an evaluation made during year 2014, [30] and €20, according to a year 2011 evaluation. [22] Bulk quantities of lower-grade saffron can reach upwards of US$ 500 per pound; retail costs for small amounts may exceed ten times that rate.
Crocus cartwrightianus, a plant native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades has been used as a wild source of saffron. [3] A study reported in 2019 that the authors considered that a cross between two cytotypes of Crocus cartwrightianus was responsible for the emergence of Crocus sativus.
Other parts of bulbous plants were also used in cooking. The Minoans of Crete grew and traded saffron (either the wild species Crocus cartwrightianus or the cultivated Crocus sativus). The plant is depicted in paintings from around 1550 BC. [22] Saffron consists of the dried stigmas of the flowers, and is used as a spice and also as a dye. [14]
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.
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