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The saffron crocus is unknown in the wild; its most likely precursor, Crocus cartwrightianus, originated in Crete or Central Asia; [2] The saffron crocus is native to Southwest Asia, and is believed to have been first cultivated in Iran. [3] Greece, Turkey, and Kashmir have also been suggested as possible sites of origin. [4]
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...
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 .
Saffron with scientific name Crocus sativus are an expensive spice and on several occasions it used to be In cooking, perfumes, industrial, health and medicine, cosmetic. Rowhani Saffron established in 2009 by Mr.Rowhani in Mashhad, Iran. this company before established worked inside Iran and distribution Products to other city in Iran and from ...
Saffron (/ ˈ s æ f r ə n,-r ɒ n /) [1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and ...
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.
Representations of the saffron crocus appear frequently in Minoan art [99] and pervade Aegean art from the Early Bronze Age to the Mycenaean period. [120] Theophrastos (4th century BC) described the saffron crocus as being valued as a spice and dye, while Homer compares a sunrise to the flower colour. [121]
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine.
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