  |
Description
Saffron is the dried yellow stigmas of the violet flowers of
Crocus sativus, a member of the Iris family. The stigmas must be
harvested by hand and it takes 225,000 of them to make one pound
of saffron.
Uses
Saffron is mainly used as a colorant and flavoring for cheeses,
pastry, rice, and seafood dishes. Saffron is used in spice
blends for paella, curry, kheer, and bouillabaisse.
Origins
Saffron is native to the Mediterranean and is grown in Spain,
France, Portugal, India, and Italy. Spain is considered the
premium source of Saffron. Its flavor is distinctive and
agreeable in character.
Folklore
Saffron, the most expensive spice in the world, is native to the
Mediterranean area and most imported saffron comes from Spain.
The ancient Assyrians used saffron for medicinal purposes. The
Greeks and Romans used it to perfume their luxurious baths. The
bright orange-yellow color also made saffron useful as a dye.
|
|
|
