Saffron is a spice that comes from the brightly colored    stigmas and styles of the purple-flowering saffroncrocus plant,...
Saffron is the most expensive spice in the world It is available at grocerystores, but you may have to ask for it Often it...
Each crocus flower has only three inch-long stigmas and it takes seventy-fivethousand crocus blooms to make one pound of s...
Mediterranean and Oriental cuisines often use saffron saffron extract weightloss in rice and fish dishes English and Europ...
Add directly to the dish near the end of the cooking process and strain out thethreads, if desired Since ancient times saf...
When Emperor Nero came into the city of Rome the streets were sprinkledwith saffron Today, saffron is cultivated primarily...
saffron extract weight loss
Saffron-Is-A-Spice-That-Comes-From-The-Brightly-Co189
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Saffron-Is-A-Spice-That-Comes-From-The-Brightly-Co189

  1. 1. Saffron is a spice that comes from the brightly colored stigmas and styles of the purple-flowering saffroncrocus plant, Crocus sativus, which is a member of theIris family, Iridaceae. It is a perennial bulb native to the Mediterranean and Asia Minor that lies dormant in winter and spring. Linear leaves, perhaps a foot long, are present during the summer and the flower buds develop in autumn. The fall-blooming flowers rise only a few inches off the ground. The blooms open to show six oval-shaped, lilac to purple petals, three golden-yellow stamens, and three styles at the top ofthread-like stigmas. The red-orange styles and stigmas are harvested for the spice saffron.saffron extract weight loss
  2. 2. Saffron is the most expensive spice in the world It is available at grocerystores, but you may have to ask for it Often it is kept behind the counterinstead of on the shelves because it is so expensive and it comes in smallcontainers The only way to harvest the saffron is to pick the stigmas andstyles by hand Theyre then laid on trays to be dried over charcoal fires
  3. 3. Each crocus flower has only three inch-long stigmas and it takes seventy-fivethousand crocus blooms to make one pound of saffron Saffron is available asa powder or in the natural state, which are called threads Either the threads orpowder can be directly added to foods Saffron is used as a seasoning,although it tastes bitter, and as a coloring agent More often saffron is addedfor the appealing golden-yellow color it gives to a dish
  4. 4. Mediterranean and Oriental cuisines often use saffron saffron extract weightloss in rice and fish dishes English and European breads may have a yellowcolor due to saffron Other foods that use saffron include cakes, cookies,biscuits, Spanish paella, Moroccan couscous, Indian curries, and PennsylvaniaDutch chicken and noodle dishes and soups To release the yellow color andflavor of saffron it must be heated Dissolve the powder or threads in a smallamount of liquid called for in the recipe and steep for two minutes
  5. 5. Add directly to the dish near the end of the cooking process and strain out thethreads, if desired Since ancient times saffron has been used in cooking for itscolor and flavor and as a dye The book of Song of Solomon in the Holy Biblerecalls saffron as a sweet-smelling herb Robes of priests and royalty havebeen dyed golden-yellow with saffron
  6. 6. When Emperor Nero came into the city of Rome the streets were sprinkledwith saffron Today, saffron is cultivated primarily in Iran, and to a far lesserextent in Spain, India, France, Greece, Sicily, Italy and Kashmir Saffron maybe adulterated with safflower, a yellow, orange or red composite flower nativeto the Near East and Africa, annatto, paprika or turmeric powders
  7. 7. saffron extract weight loss

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