- Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus"
Saffron & Rose Organic Clothing facts
- Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel
- The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food
- Saffron, long among the world's most costly spices by weight, is native to Southwest Asia and was probably first cultivated in or near Greece
- As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania
- Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal
- It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles
- Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia
- Iran now accounts for approximately 90% of the world production of saffron
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