"triploid that is self-incompatible and male sterile, therefore rendering it incapable of sexual reproduction. This inability to reproduce on its own supports the hypothesis that ""C. sativus"" is a mutant descending from ""C. carthwrightianus"" as a result of selective breeding. Corms of ""Crocus sativus"" should be planted 4 inches apart and in a trough 4 inches deep. The flower grows best in areas of full sun in well-drained soil with moderate levels of organic content. The corms will multiply after each year, and will last 3–5 years. Saffron is considered to be the most valuable spice by weight. See spice."
"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"
"Crocin Crocin is a carotenoid chemical compound that is found in the flowers crocus and gardenia. Crocin is the chemical primarily responsible for the color of saffron. Chemically, crocin is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin. When isolated as a pure chemical compound, it has a deep red color and forms crystals with a melting point of 186 °C. When dissolved in water, it forms an orange solution. The term ""crocins"" may also refer to members of a series of related hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin. The"
"Journal articles Miscellaneous History of saffron Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (""Crocus sativus""), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. The saffron crocus is a genetically monomorphic clone native to Southwest Asia; it was probably first cultivated in or near Persia. The wild precursor of domesticated saffron crocus was"
"History of saffron Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (""Crocus sativus""), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. The saffron crocus is a genetically monomorphic clone native to Southwest Asia; it was probably first cultivated in or near Persia. The wild precursor of domesticated saffron crocus was likely ""Crocus cartwrightianus"","
"1st century CE. Many spices originated from particular regions in the classical world, however they made their way invariably from one region to another across the ancient world through trade. The main reason saffron is considered one of the most expensive spices in the world is due to the cultivation process coupled with the amount of produced saffron per Crocus ""(Crocus sativus)"" cultivated""."" The process of cultivating saffron is so laborious a process because only three red stigma (saffron) are produced from one crocus flower. It takes about 4,000 stigma to produce one ounce of saffron. Coriander is an annual"
"Crocetin Crocetin is a natural apocarotenoid dicarboxylic acid that is found in the crocus flower and ""Gardenia jasminoides"" (fruits). It forms brick red crystals with a melting point of 285 °C. The chemical structure of crocetin forms the central core of crocin, the compound responsible for the color of saffron. Crocin and crocetin may provide neuroprotection in rats by reducing the production of various neurotoxic molecules, based on an in-vitro cell study. A 2009 study involving 14 individuals indicated that oral administration of crocetin may decrease the effects of physical fatigue in healthy men. A 2010 pilot study investigated the"
"gained the Royal Horticultural Society's Award of Garden Merit. Crocus speciosus Crocus speciosus, with common name Bieberstein's crocus, is a species of flowering plant in the genus ""Crocus"" of the family Iridaceae. The plant is native to northern and central Turkey, the Caucasus, northern Iran, Crimea. ""Crocus speciosus"" is a cormous perennial growing to tall. The lilac flowers with paler coloured throats and dark veins appear in autumn (fall). The orange styles are much-divided. As it increases rapidly, this species is suitable for naturalisation in grass. The specific epithet ""speciosus"" means ""showy"". ""Crocus speciosus"" is cultivated as an ornamental plant."
"Crocus speciosus Crocus speciosus, with common name Bieberstein's crocus, is a species of flowering plant in the genus ""Crocus"" of the family Iridaceae. The plant is native to northern and central Turkey, the Caucasus, northern Iran, Crimea. ""Crocus speciosus"" is a cormous perennial growing to tall. The lilac flowers with paler coloured throats and dark veins appear in autumn (fall). The orange styles are much-divided. As it increases rapidly, this species is suitable for naturalisation in grass. The specific epithet ""speciosus"" means ""showy"". ""Crocus speciosus"" is cultivated as an ornamental plant. The plant species, and the white cultivar 'Albus', have"
"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"","
"Natural sources of safranal include: Safranal Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (""Crocus sativus""). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin. Safranal is an effective anticonvulsant in animal models, shown to act as an agonist at GABA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. It has also been shown to have antidepressant properties in animals"
"Safranal Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (""Crocus sativus""). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin. Safranal is an effective anticonvulsant in animal models, shown to act as an agonist at GABA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. It has also been shown to have antidepressant properties in animals and pilot studies in humans."
"the eponymous crocus. Yet as England emerged from the Middle Ages, rising puritanical sentiments and new conquests abroad endangered English saffron's use and cultivation. Puritanical partisans favoured increasingly austere, unadorned, and unspiced foods. Saffron was also a labor-intensive crop, which became an increasing disadvantage as wages and time opportunity costs rose. And finally, an influx of more exotic spices from the far East due to the resurgent spice trade meant that the English, as well as other Europeans, had many more—and cheaper—seasonings to dally over. This trend was documented by the Dean of Manchester, Reverend William Herbert. He collected samples"
"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,"
"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"
"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"
"genus is derived from the Greek κρόκος (""krokos""). This, in turn, is probably a loan word from a Semitic language, related to Hebrew כרכום ""karkōm"", Aramaic ܟܟܘܪܟܟܡܡܐ ""kurkama"", and Arabic ""kurkum"", which mean ""saffron"" (""Crocus sativus""), ""saffron yellow"" or turmeric (see ""Curcuma""). The word ultimately traces back to the Sanskrit ""kunkumam"" () for ""saffron"". The English name is a learned 16th-century adoption from the Latin, but Old English already had ""croh"" ""saffron"". Cultivation and harvesting of Crocus sativus for saffron was first documented in the Mediterranean, notably on the island of Crete. Frescos showing them are found at the Knossos"
"casseroles). Cooked the same as challow, but meat and stock, qorma, herbs, or a combination are blended in before the baking process. This creates elaborate colors, flavors, and aromas from which some rices are named. Caramelized sugar is also sometimes used to give the rice a rich brown color. Examples include: Qormah/Korma is a stew or casserole, usually served with chalau rice. It is always onion and tomato based; onions are fried, tomato is added, including a variety of fruits, spices, and vegetables, depending on the recipe. And finally the main ingredient is added, which can be meat or/and vegetables."
"Saffron (color) Saffron is an orange color, resembling the color of the tip of the saffron crocus thread, from which the spice saffron is derived. The first recorded use of ""saffron"" as a color name in English was in 1200. It is considered as the most important colour in Hinduism, in which it is known as Bhagwa. The color has some significance in Buddhism; it is worn by the monks of the Theravada tradition. It is also an important symbolic color in India, where it was chosen in 1947 as one of the three colors of the Indian flag after"
"Jasmine rice Jasmine rice (; ; ; ; ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of ""pandan"" (""Pandanus amaryllifolius"") and popcorn, results from the rice plant's natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aromatic compounds dissipate within a few months. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested ""new crop"" of jasmine rice. Jasmine rice is a variety of ""Oryza sativa"". The name ""jasmine"" refers to the ""color"" of the"
"Chinese suppliers. Used mostly for Huangjiu and Cu (vinegars) this starter gives the beverage a unique red or purple colour due to the pigments that are produced by members of the ""Monascus"" genus. Two very popular varieties of starter ferments are Wuyi Hongqu that involves culturing ""Monascus"" with a black mold (""Aspergillus niger"" and/or ""A. luchuensis"") to make the rice black outside/red inside and Huangyi Hongqu that involves ""Monascus"" with a yellow mold (""Aspergillus oryzae"" or ""A. flavus"") to make the rice yellow outside/red inside. Hongqu is prepared in a very similar way to Japanese koji: rice is steamed, cooled"
"occurs naturally in plants such as ""crocus sativus"", and is related to another carotenoid, saffron. Saffron has been used culturally (e.g., as a dye) and medicinally since ancient times. Trans sodium crocetinate (TSC), a synthetic drug containing the carotenoid structure of trans crocetin has been extensively investigated in animal disease models and in human clinical trials. Clinical trials of TSC have focused on testing the compound's effectiveness in sensitizing hypoxic cancer cells to radiation therapy in patients with glioblastoma, an aggressive form of brain cancer. TSC, which is being developed by Diffusion Pharmaceuticals, has been shown to enhance the oxygenation"
"extract its dye and flavor for use in dishes and processed foods such as cheese, butter, soup, gravy, sauces, cured meats, and other items. The seeds impart a subtle flavor and aroma and a yellow to reddish-orange color to food. The seeds are used to color and flavor rice instead of the much more expensive saffron. In Brazil, a powder known as ""colorau"" or ""colorífico"" is made from the ground seeds combined with filler seeds like maize. This powder is similar to and sometimes replaces paprika. The Yucatecan condiment called ""recado rojo"" or ""achiote paste"" is made from ground seeds"
"the sugar moiety in crocin molecule which has a vital role in its chemical reactivity. It has also been shown to have an antiproliferative action against cancer cells ""in vitro"". Limited evidence suggests possible antidepressant properties of crocin in mice and humans. One study reports aphrodisiac properties in male rats at very high doses. Crocin Crocin is a carotenoid chemical compound that is found in the flowers crocus and gardenia. Crocin is the chemical primarily responsible for the color of saffron. Chemically, crocin is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin. When isolated as a"
"Pilaf Pilaf or pilau is a dish, originating from the Indian subcontinent, in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth. Cooked onion, garlic cloves, sliced carrot, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may additionally contain meat, fish, vegetables, pasta (orzo), or dried fruit. It is also sometimes called rice pilaf. Believed to have originated in ancient India and spread from there to ancient"
"Carnaroli rice, organic jade pearl rice, organic forbidden rice, organic jasmine rice, and organic brown jasmine rice. Forbidden Rice is Lotus Foods' trademarked name for a strain of Chinese black rice () which is considered to be both food and medicine in China. Forbidden Rice has a dark purple color because it is rich in anthocyanins and antioxidants. Lotus Foods has won multiple awards for their products as well as for their involvement in SRI rice. In 2008 they were invited as panelists to discuss Food Security and Poverty at the Clinton Global Initiative alongside Madeleine Albright and representatives for"
"Dirty rice Dirty rice is a traditional Creole dish made from white rice which gets a ""dirty"" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as chicken & rice or rice dressing. In some southern regions, it is also called rice dressing. Rice dressing may be prepared using"
"rather than yellow. This plant has gained the Royal Horticultural Society's Award of Garden Merit. Crocus corsicus Crocus corsicus is a species of flowering plant in the genus ""Crocus"" of the family Iridaceae, endemic to the Islands of Corsica and Sardinia. It is a cormous perennial growing to tall. The fragrant slender flowers, one or two per plant, are bright lilac pink on the inside, pale pink with dark purple feathering on the outside of the tepals. The flowers appear in spring. ""Crocus minimus"" also grows on Corsica and Sardinia and looks very similar, however, it can be distinguished quickly"
"draws from both Indonesian and Sri Lankan influences. Yellow rice Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan, Indian, Sri Lankan and Indonesian cuisines (where it known as ""nasi kuning""). Yellow rice is usually made by mixing white rice and onions while annatto, saffron or turmeric is used to give the yellow color. South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. Yellow rice is also consumed in Sri Lanka"
"New Orleans area. It's a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It's an early Creole dish that shows its strong French and Spanish heritage. Red Beans and Rice - Red beans and rice is one of the most common dishes found in New Orleans, cooked in homes and restaurants throughout the New Orleans area. Red beans arrived with white French Creoles from Haiti who escaped Haiti during the slave uprising, settling in New Orleans. The wonderful stew of red"
"Crocus flavus Crocus flavus, known as yellow crocus or Dutch yellow crocus, is a species of flowering plant of the ""Crocus"" genus in the Iridaceae family. It grows wild on the slopes of Greece, former Yugoslavia, Bulgaria, Romania and northwestern Turkey, with fragrant bright orange-yellow flowers which Tennyson likened to a fire. It is a small crocus (, despite the names of some cultivars, compared to the Giant Dutch crocuses (""C. vernus""). Its cultivars are used as ornamental plants. The Latin specific epithet ""flavus"" means ""pure yellow"". ""C. flavus"" naturalises well in the garden, and its cultivars are used as"
"version. The ""brown"" version is associated with Cajun cooking and does not include tomatoes. Red beans and rice is a dish of Louisiana and Caribbean influence, originating in New Orleans. It contains red beans, the ""holy trinity"" of onion, celery, and bell pepper, and often ""andouille"" smoked sausage, pickled pork, or smoked ham hocks. The beans are served over white rice. It is one of the famous dishes in Louisiana, and is associated with ""washday Monday"". It could be cooked all day over a low flame while the women of the house attended to washing the family's clothes. ""Zydeco"" (a"
"Red yeast rice Red yeast rice (), red rice ""koji"" (べにこうじ, lit. 'red ""koji""'), red fermented rice, red kojic rice, red ""koji"" rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold ""Monascus purpureus"". Red yeast rice is what is referred to as a ""koji"" in Japanese, meaning ""grain or bean overgrown with a mold culture"", a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, red yeast rice is most often referred to as"