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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).
It is found in the spice saffron, which comes from the crocus flower. [1] Picrocrocin has a bitter taste, and is the chemical most responsible for the taste of saffron. During the drying process, picrocrocin liberates the aglycone (HTCC, C 10 H 16 O 2) due to the action of the enzyme glucosidase. The aglycone is then transformed to safranal by ...
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]
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.
Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediate picrocrocin.
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 ...
The Young Sick Bacchus (Italian: Bacchino Malato), also known as the Sick Bacchus or the Self-Portrait as Bacchus, is an early self-portrait by the Baroque artist Michelangelo Merisi da Caravaggio, dated between 1593 and 1594. It now hangs in the Galleria Borghese in Rome.
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 .
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