Saffron
Saffron is the name given to the dried stigma of the Saffron Crocus (Crocus sativus). It is a very pungent spice which imparts a rich gold yellow color to dishes and is most famously associated with the Spanish dish paella.
There are 3 Saffron stigmas per flower, [1] [2] [3] and two stamen. [4] Saffron must be harvested at dawn, or early morning before the sun gets strong, before the pollen on the stigma has dried. Saffron is the most expensive spice in the world. [5]Currently, weight for weight, it is more expensive than gold. Iran produces the highest amount of Saffron, about 120-140 tons per year. [6] Spain produces around 2 tons of saffron per year and processes about 40-50 percent of saffron from Iran. [7] Other countries that produce Saffron include: Greece, [8] Turkey, Kashmir, [9] India, France, Italy, Afghanistan, [10] and Morocco. [11] Indians use it in desserts and candy, as well as to flavor rice and cream-based savory dishes.
References
- ↑ http://www.gourmetshopper.com.au/shop/product.php?productid=290
- ↑ http://www.oasisdemezgarne.com/lgen/paysberbere/saffron.htm
- ↑ http://www.greekproducts.com/greekproducts/saffron/index.html
- ↑ http://www.bikudo.com/product_search/details/34416/crocus_sativus_kashmiri_saffron.html
- ↑ http://www.bikudo.com/product_search/details/34416/crocus_sativus_kashmiri_saffron.html#desc
- ↑ http://www.iran-daily.com/1387/3201/pdf/i4.pdf
- ↑ http://www.zawya.com/story.cfm/sidZAWYA20050724072958
- ↑ http://www.greekproducts.com/greekproducts/saffron/index.html
- ↑ http://www.nytimes.com/1987/10/04/travel/fare-of-the-country-saffron-kashmir-s-pot-of-gold.html
- ↑ http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/03/01/MNA415A7UB.DTL&type=printable
- ↑ http://www.bacstrom.com/saffron.html