"noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and ""khoresh"" of Iran, the Milanese ""risotto"" of Italy, the ""paella"" of Spain, the ""bouillabaisse"" of France, to the ""biryani"" with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the ""Golden Ham"", a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower"
"Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms. Microscale production of saffron can be found in Australia (mainly the state of Tasmania), Canada, Central Africa, China, Egypt, parts of England France, Israel, Italy (Basilicata), Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania). Greece is a saffron producer with a history of 3 centuries of cultivation of a saffron called ""Krokos Kozanis"", having started exports to the United States in 2017. Saffron prices at wholesale and retail rates range from US$500 to US$5,000"
"Italy and US. The northeastern Khorasan Razavi province exported 57 tons of saffron worth $156.5 million to 41 countries in 2010. The high production cost comes from the exhaustive process of extracting the stamens from the flower and the amount of flowers necessary to produce small amounts of spice but the process is in the process of being automated now. Iran is the largest producer of Saffron with 93.7% of the world's total production. Tea: Tea production rose to 190,000 tons in 2007 from 130,000 tons in 2004. 75,000 tons of tea is smuggled into Iran each year (2008). Horticulture:"
"has resumed cultivation in recent years; in restive Kashmir it has waned. Despite numerous cultivation efforts in such countries as Austria, England, Germany, and Switzerland, only select locales continue the harvest in northern and central Europe. Among these is the small Swiss village of Mund, in the Valais canton, whose annual saffron output amounts to several kilograms. Microscale cultivation occurs in Tasmania, China, Egypt, France, Israel, Mexico, New Zealand, Turkey (especially Safranbolu), California, and Central Africa. According to figures of 2014, India produced per annum about 15,000 kilograms. A protective geographical status, via the European Union, exists for growing, in"
"producer and exporter followed by USA and Turkey. After oil and carpets, pistachios are Iran's biggest exports: about 200,000 tons for $840 million in 2008. More than 350,000 people earn a living from the nut, most of them in vast groves of the desert oases in southeast. Iran's share in the global pistachio market reached 50 percent in 2010. Saffron: Saffron is cultivated in many regions of the country, the provinces of North Khorasan, Khorasan Razavi and South Khorasan in the northeast have the highest production share. Iran's saffron is exported to the United Arab Emirates, Spain, Japan, Turkmenistan, France,"
"in three, grows 95 percent of Iranian saffron: the hinterlands of Birjand, Ghayen, Ferdows in South Khorasan Province, along with areas abutting Gonabad and Torbat-e Heydarieh in Razavi Khorasan Province, are its key cropping areas. Afghanistan has resumed cultivation in recent years; in restive Kashmir it has waned. Despite numerous cultivation efforts in such countries as Austria, England, Germany, and Switzerland, only select locales continue the harvest in northern and central Europe. Among these is the small Swiss village of Mund, in the Valais canton, whose annual saffron output amounts to several kilograms. Microscale cultivation occurs in Tasmania, China, Egypt,"
"picrocrocin, and safranal content. Another is the ""Mongra"" or ""Lacha"" saffron of Kashmir (""Crocus sativus"" 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognisable by its dark maroon-purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect. Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, were produced worldwide."
"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. A degree of uncertainty surrounds the origin of the English word ""saffron"". It might stem from the 12th-century Old French term ""safran"","
"Trade and use of saffron Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia and was first cultivated in what is now"
"flourished in European locations extending from Asia Minor, where it originated, to Saffron Walden in England, where it was naturalised. Only subsequently, when its labour-intensive cultivation became largely centred in Kashmir, did it seem sufficiently exotic to qualify as one of the most precious of spices.""Saffron crocus cultivation has long centered on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest to India and China in the northeast. The major producers of antiquity—Iran, Spain, India, and Greece—continue to dominate the world trade. The cultivation of saffron in the Americas was begun by members of the Schwenkfelder"
"France, Israel, Mexico, New Zealand, Turkey (especially Safranbolu), California, and Central Africa. The high cost of saffron is due to the difficulty of manually extracting large numbers of minute stigmas, which are the only part of the crocus with the desired aroma and flavour. An exorbitant number of flowers need to be processed in order to yield marketable amounts of saffron. Obtaining of dry saffron requires the harvesting of some 50,000 flowers, the equivalent of an association football pitch's area of cultivation, or roughly . By another estimate some 75,000 flowers are needed to produce one pound of dry saffron."
"kg a month. Books Journal articles Miscellaneous Saffron (trade) In the context of trade, saffron is one of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece. ""Saffron,"
"and Kashmir in India, and as a boutique crop in New Zealand, the United Kingdom, France, Switzerland and other countries. In the United States, it has been cultivated by the Pennsylvania Dutch community since the early 18th century. Because of the high price of saffron, other similar dyes and spices are often sold under the name saffron; for instance, what is called ""Indian saffron"" is often really turmeric. The most common yellow food coloring in use today is called Tartrazine. It is a synthetic lemon yellow azo dye. It is also known as E number E102, C.I. 19140, FD&C yellow"
"Saffron (trade) In the context of trade, saffron is one of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and was first cultivated in the area now known as Greece. ""Saffron, for example, was once less regarded than"
"e.g. saffron (World's largest producer with 81% of the world's total output), raisin(world's third largest producer & second largest exporter), tea, tobacco, Berberis(world's largest producer) and medicinal herbs. More than 2,000 plant species are grown in Iran; only 100 of which are being used in pharmaceutical industries. The land covered by Iran's natural flora is four times that of Europe. Wheat, rice, and barley are the country's major crops. The Iranian grain sector is highly regulated. Producers receive subsidised access to input costs such as fertiliser and pesticides, as well as a guaranteed support price for their crops. Wheat: In"
"Saffron Saffron (pronounced or ) is a spice derived from the flower of ""Crocus sativus"", commonly known as the ""saffron crocus"". The vivid crimson stigmas and styles, 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, was probably first cultivated in or near Greece. ""C. sativus"" is probably a form of ""C. cartwrightianus"", that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete. It slowly propagated throughout much of Eurasia and was later brought"
"it is today because the crocus from which it is extracted was not particularly mysterious. It flourished in European locations extending from Asia Minor, where it originated, to Saffron Walden in England, where it was naturalised. Only subsequently, when its labour-intensive cultivation became largely centred in Kashmir, did it seem sufficiently exotic to qualify as one of the most precious of spices.""Saffron crocus cultivation has long centered on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest to India and China in the northeast. The major producers of antiquity—Iran, Spain, India, and Greece—continue to dominate the"
"(""Carthamus tinctorius"", which is often sold as ""Portuguese saffron"" or ""açafrão""), annatto, and turmeric (""Curcuma longa""). Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Dried saffron is composed of 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness in content of B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese"
"and Ōita's Taketa area produces 80% of Japan's total amount of saffron, making Ōita the top producer of saffron. The quality of Ōita saffron has gained international acclaim as active component levels are several times higher than foreign saffron. Saffron is said to have many benefits including circulation enhancement and is used as a food coloring and natural medicine. Galingale: Ōita is Japan's top producer of , a kind of rush plant, a grass with a distinctive triangular profile, belonging to the cyperaceae family. It is grown in Kunisaki Peninsula of Ōita Prefecture and is used in the production of"
"stigmas. The resulting saffron crocus was documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal, and it has since been traded and used over the course of four millennia and has been used as treatment for some ninety disorders. The ""C. sativus"" clone was slowly propagated throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania. Global production on a by-mass basis is now dominated by Iran, which accounts for some 90% of the annual harvest. It immediately stems from the Latin word """" via the 12th-century Old French term ""safran"". The French was"
"for its ""earthy"" notes—is marketed in small quantities. Consumers may regard certain cultivars as ""premium"" quality. The ""Aquila"" saffron, or ""zafferano dell'Aquila"", is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican friar from Inquisition-era Spain. But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin,"
"MLA from Pampore constituency winning consecutive 3rd time in assembly elections held in Nov-Dec 2014. http://www.kashmirlife.net/pampore-32-issue21-vol06-62850/ Pampore Pampore or Pampur is a historic town situated on the eastern side of river Jehlum on Srinagar-Jammu National Highway in Jammu and Kashmir. It is worldwide famous for its Saffron, so known as ""Saffron Town of Kashmir"". Pampore is one of the few places in the world where saffron , the world's most expensive spice, grows.The area is about 11 km from Srinagar city centre Lal Chowk. The postal code of area is 192121. Areas Of Pampore are usually named as ""Bal"" as"
"with their saffron using it in drinks and a wide range of cuisine. The programme then moves to Spain which was so suitable for saffron that it became the saffron capital of the world after being conquered by the Muslims. We are told that saffron from all over the world is now brought there and traded. With saffron being so expensive it is often diluted with other spices (such as turmeric), stamens from other plants or species and even plastic and other contaminants. We got to visit one of the laboratories which does DNA testing and Spectrum analysis as it"
"more than 3,500 years and spans different cultures, continents, and civilizations, see history of saffron. ""Crocus sativus"" is currently known to grow in the Mediterranean, East Asia, and Irano-Turanian Region. Saffron may be the triploid form of a species found in Eastern Greece, ""Crocus cartwrightianus""; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, is not supported by botanical research. Other sources suggest some genetic input from ""Crocus pallasii"". ""Crocus sativus"" has a corm, which holds leaves, bracts, bracteole, and the flowering stalk. These are protected by the corm underground. ""C. sativus"" generally"
"chromium. A 2001 estimate is that 42% of the world's reserves of chromium may be found in South Africa. South Africa is the largest producer of platinum, with 80% of the total world's annual mine production and 88% of the world's platinum reserve. Sub-Saharan Africa produces 33% of the world's bauxite, with Guinea as the major supplier. Zambia is a major producer of copper. Democratic Republic of Congo is a major source of coltan. Production from Congo is very small but has 80% of proven reserves. Sub-saharan Africa is a major producer of gold, producing up to 30% of global"
"the regions of, La Mancha, Spain, L'Aquila, Abruzzo, Italy, and around abouts Kozani, western Macedonia, Greece. The Indian states of Jammu and Kashmir have the ""All J&K Saffron Growers & Dealers Association"" which is run in order to promote fair trade and the rights of saffron farmers, and to promote trade of the spice. The high cost of saffron is due to the difficulty of manually extracting large numbers of minute stigmas, which are the only part of the crocus with the desired aroma and flavour. An exorbitant number of flowers need to be processed in order to yield marketable"
"solution, and the dish is known as ""konge kokur"" in local language. Because of its high cost saffron was often replaced by or diluted with safflower (""Carthamus tinctorius"") or turmeric (""Curcuma longa"") in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. Chartreuse, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. The savvy often crumble and pre-soak saffron threads for several minutes prior to adding them to their dishes. They"
"large amounts of this new American saffron, and high demand ensured that saffron's list price on the Philadelphia commodities exchange was equal to gold. Trade with the Caribbean later collapsed in the aftermath of the War of 1812, when many saffron-bearing merchant vessels were destroyed. Yet the Pennsylvania Dutch continued to grow lesser amounts of saffron for local trade and use in their cakes, noodles, and chicken or trout dishes. American saffron cultivation survives into modern times, mainly in Lancaster County, Pennsylvania. Books Journal articles Saffron Saffron (pronounced or ) is a spice derived from the flower of ""Crocus sativus"","
"main categories called ""Mongra"" (stigma alone) or ""Laccha"" (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high grade saffron. In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard ISO 3632 after laboratory measurement of crocin (responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma) content. However, often there is"
"safflower (""Carthamus tinctorius"") or turmeric (""Curcuma longa"") in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. Chartreuse, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. The savvy often crumble and pre-soak saffron threads for several minutes prior to adding them to their dishes. They may toss threads into water or sherry and leave them to soak for approximately ten minutes. This process extracts the threads' colour and flavour into"
"Pampore Pampore or Pampur is a historic town situated on the eastern side of river Jehlum on Srinagar-Jammu National Highway in Jammu and Kashmir. It is worldwide famous for its Saffron, so known as ""Saffron Town of Kashmir"". Pampore is one of the few places in the world where saffron , the world's most expensive spice, grows.The area is about 11 km from Srinagar city centre Lal Chowk. The postal code of area is 192121. Areas Of Pampore are usually named as ""Bal"" as prefix like localities of Namlabal, Kadlabal,Drangbal,Frestabal,Leterbal etc. Pampore is also very famous for crisp bread known"
"production. Major suppliers are South Africa, Ghana, Zimbabwe, Tanzania, Guinea, and Mali. South Africa had been first in the world in terms of gold production since 1905, but in 2007 it moved to second place, according to GFMS, the precious metals consultancy. Uranium is major commodity from the region. Significant suppliers are Niger, Namibia, and South Africa. Namibia was the number one supplier from Sub-Saharan Africa in 2008. The region produces 49% of the world's diamonds. By 2015, it is estimated that 25% of North American oil will be from Sub-Saharan Africa, ahead of the Middle East. Sub-Saharan Africa has"
"banking sanctions was. However, Mr.Rowhani said, Rowhani Saffron Co. every month more than 50 kilograms of packaged saffron exports to other countries. Rowhani Saffron have new plan for America markets and Europe markets after Iran Deal. They are preparing for new packaging and received the ISO after the remove of sanctions. CEO of Rowhani Saffron Co. Said """"We have a new plan for Europe and U.S. markets. We are designing new packaging and I will get new certificates -- such as the ISO 9001 (quality management system) -- to assure our customers."""" Now most their export are to UAE and"