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Saffron (IPA: ['sæfÉÉ™n]) is a spice derived from the
flower of the saffron crocus (Crocus sativus), a species of
crocus in the family iridaceous. The flower has three
stigmas, which are the distal ends of the plant's carpels.
Together with its style, the stalk connecting the stigmas to
the rest of the plant, these components are often dried and
used in cooking as a seasoning and coloring agent. Saffron,
which has for decades been the world's most expensive spice
by weight, is native to Southwest Asia. It was first
cultivated in the vicinity of Greece.
Saffron is characterized by a bitter taste and an iodoform-
or hay-like fragrance; these are caused by the chemicals
picrocrocin and saffranol. It also contains a carotenoid dye,
crocin, that gives food a rich golden-yellow hue. These
traits make saffron a much-sought ingredient in many foods
worldwide. Saffron also has medicinal applications.
Saffron as a Herb
Saffron being a natural herb, all its
benefits and contents cannot be fully quantified chemically
and as everybody knows that statistics can be made to prove
anything. There are many contents in a herb which even
scientists agree that at times cannot be identified let
alone quantified and even if so, there are many inexplicable
benefits that are proved by a variety of testaments and age
old experiences which can not be explained by science.
Saffron is a prime example of one such Herb. Therefore, it
is important for every supplier to state the origin or
source of his saffron, for you to judge its quality because
the growing area, its soil and climate creates the basic
characteristics and strength of the saffron.
Also wherever Saffron is grown in the world, its production
is in the hands of small individual farmers and not in the
hand cooperatives or large corporations and traditional
methods of quality control are the only form of checking the
quality and originality of the Saffron. Chemical analysis at
time of each purchase is hardly practical. We must remember
that saffron is a herb and not merely a chemical
concentrate. |
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