"The Minoans of Crete grew and traded saffron (either the wild species ""Crocus cartwrightianus"" or the cultivated ""Crocus sativus""). The plant is depicted in paintings from around 1550 BC. Saffron consists of the dried stigmas of the flowers, and is used as a spice and also as a dye. Some bulbous plants were used in medicine in classical times; one example is the sea squill (""Drimia maritima"") which grows from a true bulb. Wall paintings dated to around 1700–1600 BC from Minoan Akrotiri provide some of the earliest evidence for the apparently ornamental use of bulbous plants. Some of the"
"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"
"Safflower Safflower (""Carthamus tinctorius"") is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments. Safflower is one of humanity's oldest crops. Chemical analysis of ancient Egyptian textiles dated to the Twelfth Dynasty identified dyes made from safflower, and"
"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"
"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"
"Traditionally, the crop was grown for its seeds, and used for coloring and flavoring foods, in medicines, and making red (carthamin) and yellow dyes, especially before cheaper aniline dyes became available. For the last fifty years or so, the plant has been cultivated mainly for the vegetable oil extracted from its seeds. Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine. INCI nomenclature is ""Carthamus tinctorius"". There are two types of safflower that produce different kinds"
"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"
"It has an oil content of about 40% and a protein content of about 20%, as well as containing the apocarotenoids heterathin and ditaxin. Ditaxis heterantha Ditaxis heterantha is a member of the plant family Euphorbiaceae and grows wild in Guanajuato, Mexico, where it is known as azafrán, azafrancillo, or azafrán de bolita and has several culinary uses, including as a substitute for saffron. ""Ditaxis heterantha"" is not related to true saffron (""Crocus sativus"") nor to safflower (""Carthamus tinctorius""), which also is used as a saffron substitute. ""Ditaxis heterantha"" has dull, dark brown seeds 3–5 mm in diameter that resemble"
"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"","
"Salicornia Salicornia is a genus of succulent, halophyte (salt tolerant) flowering plants in the family Amaranthaceae that grow in salt marshes, on beaches, and among mangroves. ""Salicornia"" species are native to North America, Europe, South Africa, and South Asia. Common names for the genus include glasswort, pickleweed, picklegrass, and marsh samphire; these common names are also used for some species not in ""Salicornia"". To French speakers in Atlantic Canada, they are known, colloquially, as ""titines de souris"" (mouse tits). The main European species is often eaten, called marsh samphire in Britain, and the main North American species is occasionally sold"
"with the following: Refer to for the most current information and details. Alfalfa Alfalfa (), also called lucerne and called Medicago sativa in binomial nomenclature, is a perennial flowering plant in the legume family Fabaceae. It is cultivated as an important forage crop in many countries around the world. It is used for grazing, hay, and silage, as well as a green manure and cover crop. The name alfalfa is used in North America. The name lucerne is the more commonly used name in the United Kingdom, South Africa, Australia, and New Zealand. The plant superficially resembles clover (a cousin"
"species typically have red to orange, trumpet-like flowers that secrete large amounts of nectar. Other species are adapted to pollination by butterflies and moths, carrion flies and long-proboscid flies, and even monkey-beetles. Up to 80 genera have been recognised in the family, with a total of around 1500 species, worldwide. The Afrotropic ecozone, and in particular South Africa, have the greatest diversity of genera. The spice saffron comes from the stigma of the saffron crocus, ""Crocus sativus"". Iridaceae Iridaceae is a family of plants in order Asparagales, taking its name from the irises, meaning rainbow, referring to its many colours."
", yellow, and ""leukos"", white. The Latin name ""Crocus"", and the Greek name ""krokos"" which gave it birth, were used by ancients to designate the peculiar species with violet flowers:"" Crocus sativus"", whose large stigmas, highly fragrant and of a beautiful orange yellow tint, produce the famous saffron used in coloration of certain food and liquors. The cream-colored Crocus, known in Lebanon as ""hirsanneen"", grows abundantly after autumn first rainfalls. Its tubercles are sometimes eaten. Crocus has 3 stamens. This characteristic, among others, allows to differentiate it from meadow saffron which belongs to the Lily Family and has 6 stamens"
"Alfalfa Alfalfa (), also called lucerne and called Medicago sativa in binomial nomenclature, is a perennial flowering plant in the legume family Fabaceae. It is cultivated as an important forage crop in many countries around the world. It is used for grazing, hay, and silage, as well as a green manure and cover crop. The name alfalfa is used in North America. The name lucerne is the more commonly used name in the United Kingdom, South Africa, Australia, and New Zealand. The plant superficially resembles clover (a cousin in the same family), especially while young, when trifoliate leaves comprising round"
"Ditaxis heterantha Ditaxis heterantha is a member of the plant family Euphorbiaceae and grows wild in Guanajuato, Mexico, where it is known as azafrán, azafrancillo, or azafrán de bolita and has several culinary uses, including as a substitute for saffron. ""Ditaxis heterantha"" is not related to true saffron (""Crocus sativus"") nor to safflower (""Carthamus tinctorius""), which also is used as a saffron substitute. ""Ditaxis heterantha"" has dull, dark brown seeds 3–5 mm in diameter that resemble allspice. The waxy, deep orange endosperm of the seed is used in Mexico (particularly Guanajuato) for coloring and flavoring food, such as menudo amarillo."
"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"
"outer florets) and 'Chrysantha' (yellow, double). 'Variegata' is a cultivar with yellow variegated leaves. The cultivar group ‘Fiesta Gitana’ has gained the Royal Horticultural Society’s Award of Garden Merit. Pot marigold florets are edible. They are often used to add color to salads or added to dishes as a garnish and in lieu of saffron. The leaves are edible but are often not palatable. They have a history of use as a potherb and in salads. Flowers were used in ancient Greek, Roman, Middle Eastern, and Indian cultures as a medicinal herb, as well as a dye for fabrics, foods,"
"Saponaria Saponaria is a genus of flowering plants in the pink family, Caryophyllaceae. They are native to Europe and Asia, and are commonly known as soapworts. They are herbaceous perennials and annuals, some with woody bases. The flowers are abundant, five-petalled and usually in shades of pink or white. The most familiar species might be common soapwort (""S. officinalis""), which is native to Eurasia but is known in much of the world as an introduced species, often a weed, and sometimes a cultivated ornamental plant. The genus name ""Saponaria"" derives from the Latin ""sapo"" (""soap"") and -""aria"" (""pertaining to""), and"
"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"
"they include: Sidalcea malviflora Sidalcea malviflora is a species of flowering plant in the mallow family, known by the common names dwarf checkerbloom, Greek mallow, prairie mallow and dwarf checkermallow. ""Sidalcea malviflora"" is native to the West Coast of the United States, from Washington to California, and into northwestern Baja California. It is a common plant of chaparral, coastal sage scrub, and other habitat types. ""Sidalcea malviflora"" is somewhat variable in appearance and there are many subspecies. In general it is a perennial herb growing from a woody caudex and rhizome, its stem reaching about 60 centimeters in maximum height."
"species have been shown to contain a further toxin, mezerein. Symptoms of ingestion include burning sensations and lesions of the mouth and upper digestive tract, gastroenteritis and diarrhoea, and in severe cases, damage to the kidneys (nephritis), irregular heart rhythm, and coma. Daphne (plant) Daphne (; Greek: Δάφνη, meaning ""laurel"") is a genus of between 70 and 95 species of deciduous and evergreen shrubs in the family Thymelaeaceae, native to Asia, Europe and north Africa. They are noted for their scented flowers and often brightly coloured berries. Two species are used to make paper. Many species are grown in gardens"
"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"
"(Kadereit et al. 2007, 2012), ""Salicornia"" comprises the following species: In Eurasia: In North America: In Africa: In South Asia: ""Salicornia europaea"" is edible, either cooked or raw. In England, it is one of several plants known as ""samphire"" (see also Rock samphire); the term samphire is believed to be a corruption of the French name, ""[herbe de] Saint-Pierre"", which means ""St. Peter's herb"". Samphire is usually cooked, either steamed or microwaved, and then coated in butter or olive oil. Due to its high salt content, it must be cooked without any salt added, in plenty of water. It has"
"Daphne (plant) Daphne (; Greek: Δάφνη, meaning ""laurel"") is a genus of between 70 and 95 species of deciduous and evergreen shrubs in the family Thymelaeaceae, native to Asia, Europe and north Africa. They are noted for their scented flowers and often brightly coloured berries. Two species are used to make paper. Many species are grown in gardens as ornamental plants; the smaller species are often used in rock gardens. All parts of daphnes are poisonous, especially the berries. ""Daphne"" species are shrubs, with upright or prostrate stems. Upright species may grow to . Their leaves are undivided, mostly arranged"
"are 30 to 40 species in the genus. Species include: Saponaria Saponaria is a genus of flowering plants in the pink family, Caryophyllaceae. They are native to Europe and Asia, and are commonly known as soapworts. They are herbaceous perennials and annuals, some with woody bases. The flowers are abundant, five-petalled and usually in shades of pink or white. The most familiar species might be common soapwort (""S. officinalis""), which is native to Eurasia but is known in much of the world as an introduced species, often a weed, and sometimes a cultivated ornamental plant. The genus name ""Saponaria"" derives"
"(""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"
"Colchicum byzantinum Colchicum byzantinum (Byzantine meadow saffron) is a species of flowering plant in the family Colchicaceae with a long history of cultivation, and no certain place of origin, which means it could be a hybrid of other species. Therefore its correct designation may be ""Colchicum"" × ""byzantinum"" (unresolved). It shares many traits with ""Colchicum cilicicum"". The flowers have no scent and are light pink with a prominent central white stripe. Each tepal has a purple tip, even white selections. This plant is very reliable in gardens, and has gained the Royal Horticultural Society’s Award of Garden Merit (confirmed 2017)."
"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,"
"of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil market is for the former, which is lower in saturated fats than olive oil. The latter is used in painting in the place of linseed oil, particularly with white paints, as it does not have the yellow tint which linseed oil possesses. Safflower flowers are occasionally used in cooking as a cheaper substitute for saffron, sometimes referred to as ""bastard saffron"". The dried safflower petals are also used as a herbal tea variety. In coloring"
"usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the flavonoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. In Europe saffron threads were a key component of an aromatic oil known as ""crocinum"", which comprised such motley ingredients as alkanet, dragon's blood (for colour), and wine (again for colour). ""Crocinum"" was applied as a perfume to hair. Another preparation involved mixing saffron with wine to produce a viscous yellow spray; it was"
"global safrole supply (about 2000 metric tons per year) is used to manufacture pesticides, fragrances, and other chemicals. Sustainable harvesting of safrole is possible from leaves and stems of certain plants. Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown"
"Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown camphor oil, and is found in small amounts in a wide variety of plants, where it functions as a natural pesticide. Ocotea cymbarum oil made from ""Ocotea pretiosa"", a plant growing"
"to the plague. Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. In past eras, many dishes called for prohibitively copious amounts—hardly for taste, but to parade their wealth. Because of its high cost saffron was often replaced by or diluted with"