Saffron is obtained from which flower?
"Powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers. Adulteration can also consist of selling mislabelled mixes of different saffron grades. Thus, high-grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income. Safflower is a common substitute sometimes sold as saffron. The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper. Tartrazine or sunset yellow have been used to colour counterfeit powdered saffron. The various saffron crocus"
"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"","
"(preferably) sealed in airtight containers. One freshly picked flower yields an average of fresh saffron or dried; roughly 150 flowers yield of dry saffron threads; to produce of dried saffron, of flowers are needed; yields of dried saffron. To glean of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers. Forty hours of labour are needed to pick 150,000 flowers. Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components, many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily"
"to saffron as having a Kashmiri provenance. According to Chinese herbalist Wan Zhen, ""[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha."" Wan also reflected on how it was used in his time: ""The flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine."" The Minoans portrayed saffron in their palace frescoes by 1600–1500 BC; they hint at its possible use as a therapeutic drug. Ancient Greek legends told of sea voyages to Cilicia,"
"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"
"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"
"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"
"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."
"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"
"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"
"(""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"
"numerous bright red flowers, which are radially symmetric with inferior ovaries. The iris family contains about 70 genera and over 1,600 species with a worldwide distribution. Members of the family are usually perennial herbs with sword-shaped unifacial leaves; the inflorescence is a spike or panicle of solitary flowers, or forms a monochasial cyme or rhipidium (meaning that the successive stems of the flowers follow a zig-zag path in the same plane); and the flower has only three stamens, each opposite to an outer tepal. Saffron is obtained from the dried styles of ""Crocus sativus"" L., a member of the iris"
"stores from wild flowers, believing that divine intervention alone enables saffron's medicinal properties. Such evidence suggests that saffron was an article of long-distance trade before Crete's Minoan palace culture reached a peak in the 2nd millennium BC. Saffron was also honoured as a sweet-smelling spice over three millennia ago in the Hebrew Tanakh: In ancient Persia, saffron (""Crocus sativus"" 'Hausknechtii') was cultivated at Derbena and Isfahan in the 10th century BC. There, Persian saffron threads have been found interwoven into ancient Persian royal carpets and funeral shrouds. Saffron was used by ancient Persian worshippers as a ritual offering to their"
"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"
"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"
"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"
", 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"
"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"
"saffron. The best-known Hellenic saffron legend is that of Crocus and Smilax: The handsome youth Crocus sets out in pursuit of the nymph Smilax in the woods near Athens; in a brief dallying interlude of idyllic love, Smilax is flattered by his amorous advances, but all too soon tires of his attentions. He continues his pursuit; she resists. She bewitches Crocus: he is transformed—into a saffron crocus. Its radiant orange stigmas were held as a relict glow of an undying and unrequited passion. The tragedy and the spice would be recalled later: For the ancient Mediterraneans, saffron gathered around the"
"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"
"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. This too depends on the typical stigma size of each saffron cultivar. Another complication arises in the flowers' simultaneous and transient blooming. Since so many crocus flowers are needed to yield even derisory quantities of dry saffron, the harvest can be a frenetic affair entailing about forty hours of intense labour. In Kashmir, the thousands of growers must"
"copiously applied in sudoriferously sunny Roman amphitheatres—as an air freshener. Sagai (traditional Punjabi weddings) Books Journal articles Miscellaneous Saffron (use) In the context of use, Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. From antiquity to modern times the history of saffron is full of applications in food, drink, and traditional herbal medicine: from Africa and Asia to Europe and the Americas the brilliant red threads were—and are—prized in baking, curries, and liquor. It coloured textiles and other items and often helped confer the social standing of political elites and religious adepts. Ancient"
"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."
"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 copiously applied in sudoriferously sunny Roman amphitheatres—as an air freshener. Books Journal articles Miscellaneous 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"
"Saffron (use) In the context of use, Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. From antiquity to modern times the history of saffron is full of applications in food, drink, and traditional herbal medicine: from Africa and Asia to Europe and the Americas the brilliant red threads were—and are—prized in baking, curries, and liquor. It coloured textiles and other items and often helped confer the social standing of political elites and religious adepts. Ancient and medieval peoples believed saffron could be used to treat a wide range of ailments, from stomach upsets"
"to Iran. (Codes) It grows in a variety of habitats, from meadows to mountain pastures and woods, in full sun or shady areas, from above sea level. A flour called salep or sachlav is made of the ground tubers of this or some other species of orchids. It contains a nutritious starch-like polysaccharide called glucomannan. In some magical traditions, its root is called Adam and Eve Root. It is said that witches used tubers of this orchid in love potions. It is referred to as ""long purple"" by Gertrude in Shakespeare's ""Hamlet"". Gertrude: ""Of crow-flowers, nettles, daisies, and long purples,"
"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"
"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:"
"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"
"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"
"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"
"A saffron harvest is shown in the Knossos palace frescoes of Minoan Crete, which depict the flowers being picked by young girls and monkeys. One of these fresco sites is located in the ""Xeste 3"" building at Akrotiri, on the Aegean island of Santorini—the ancient Greeks knew it as ""Thera"". These frescoes likely date from the 16th or 17th century BC but may have been produced anywhere between 3000 and 1100 BC. They portray a Minoan goddess supervising the plucking of flowers and the gleaning of stigmas for use in the manufacture of what is possibly a therapeutic drug. A"