"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"
"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"","
"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"
"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"
"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"
"flowers or root of ""Alkanna tinctoria"" (""ratan jot"") and from liberal amounts of dried, deseeded Kashmiri chilies (""lal mirch""). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes. There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use ""praan"", a local form of shallot and petals of ""maval"", the Cockscomb flower, for colouring (and for its supposed ""cooling"" effect); Hindus eschew these, along with garlic and onions,"
"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"","
"is लघुनामन् = ""laghunAman"", a word which still carries the phonetic sound of """"qinnamon."""" Eight species of saffron are known to grow in Israel, some of which are protected by law. The dried stamens, used commercially to produce one of the most expensive food spices in the world, was formerly used as one of the ingredients in the Holy Incense. If mixed with the styles, the spice is called ""female saffron,"" and is of less value. Scholars are divided as to its true identification. The Indian Orris (""Saussurea lappa""), or Costus, is a fragrant root of an herb of the"
"chopped pistachio nuts. Similar other dishes exist in other parts of Western Asia. Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called ""zarda"" is"
"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"
"more widely used in other parts of the world, particularly East Asia. Known as escallion, ""A. fistulosum"" is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice (called pimenta). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus ""Allium"". The Japanese name is ""negi"" (葱), which can also refer to other plants of the genus Allium, or more specifically"
"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"
"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,"
"Panch phoron Panch phoron is a whole spice blend, originating from the Indian subcontinent, used especially in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means ""five spices"" in Maithili (""paanch phorana""), Nepali (""Padkaune Masala""), Assamese (""pas phoṛôn""), Bengali (""pãch phoṛon"") and Odia (""panchu phutana""). All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. In Bengal, panch phoron is"
"medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China. Another species of ""Zanthoxylum"" native to China, ""Z. schinifolium"", called ""xiāng jiāo zi"" (, ""aromatic peppercorn"") or ""qīng huā jiāo"" (, ""green flower pepper""), is used as a spice in Hebei. While the exact flavour and composition of different species from the genus ""Zanthoxylum"" vary, most share the same essential characteristics. So while the terms ""Sichuan pepper"" and ""sanshō"" may refer specifically to ""Z. simulans"" and ""Z. piperitum"", respectively, the two are commonly used interchangeably. Related species are used"
"variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (""bai makrut"") appears in many Thai soups (e.g., the hot and sour ""tom yam"") or curry from the southern and central areas of Thailand. The Thai lime (""manao"") is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (""kha"") and lemongrass (""takhrai""), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry"
"Asian, Southeast Asian, and East Asian dishes. Star anise is considerably less expensive to produce, and has gradually displaced ""P. anisum"" in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tons, compared to 400 tons of star anise. As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents. In particular, the anise seeds products should also contain more than 0.2 millimeter volatile oil per 100 grams of spice. Anise essential oil can be obtained"
"generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables. Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is approximate to one clove of garlic. Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and"
"After tempering, other ingredients are added to the fried spices to be coated in the mixture. Panch phoron Panch phoron is a whole spice blend, originating from the Indian subcontinent, used especially in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means ""five spices"" in Maithili (""paanch phorana""), Nepali (""Padkaune Masala""), Assamese (""pas phoṛôn""), Bengali (""pãch phoṛon"") and Odia (""panchu phutana""). All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a"
"Garlic Garlic (""Allium sativum"") is a species in the onion genus, ""Allium"". Its close relatives include the onion, shallot, leek, chive, and ""Chinese onion"". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. China produces some 80% of the world supply of garlic. The word ""garlic"" derives from Middle English, ""garlek"", meaning ""gar"" (spear) and leek, as a 'spear-shaped leek'."
"""karha"". For example, some ""masala chai"" found on the street, in restaurants, or in homes may also incorporate one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common. Traditionally, cardamom and ginger play a dominant note, supplemented by other spices such as cloves, or black pepper; the latter two add a heat to the flavour and the utilization of cloves is more typical and popular throughout India. The traditional composition of spices often differs by climate and region in"
"and in the Ayurvedic literatures of India. Nowadays, it is also cultivated in some other countries, such as Guatemala, Malaysia and Tanzania. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (""kerala"") to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. The word ""cardamom"" is derived from the Latin ""cardamomum"", which is the Latinisation of the Greek (""kardamomon""), a compound of (""kardamon""), ""cress"" +"
"Sichuan pepper Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Szechuan peppercorn, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus ""Zanthoxylum"", including ""Z. simulans"" and ""Z. bungeanum"". The genus ""Zanthoxylum"" belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper. The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese"
"and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean), and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries. Inedible or rarely eaten parts of the garlic plant include the ""skin"" covering each clove and root cluster. The papery, protective layers of ""skin"" over various parts of the plant are generally discarded during preparation for most culinary"
"exscapum"" (which is the commonest source of the entire pod). It is a common ingredient in West African cuisine, where it imparts both pungency and a spicy aroma to soups and stews. Even in West Africa, alligator pepper is an expensive spice, so is used sparingly. Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) as a flavouring to West African soups or boiled rice. The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more"
"spices just as are commonly found in Indian and Arabic cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom and fennel. A variety of Acehnese food is cooked with curry or curry and coconut milk, which is generally combined with meat such as buffalo, beef, mutton, fish, or chicken. Several types of traditional recipe use a blend of cannabis as a flavoring spice; such cases are also found in the cuisine of some other Southeast Asian countries, such as Laos. However today, those substances are no longer used. Due to conflict since Dutch invasion to Aceh to Martial Law"
"Southern and Southwestern Asia. For example, in Western India, cloves and black pepper are expressly avoided. The Kashmiri version of ""chai"" is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added. Other possible ingredients include nutmeg, mace, black cardamom, chilli, coriander, rose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin is also preferred by some people. Traditionally in India, water buffalo milk is used to make"""
"is mixed with glutinous rice (""malagkit"") at various ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be. In place of saffron, ""paelya"" uses ""achuete"" (anatto), ""luyang dilaw"", (turmeric), or ""kasubha"" (safflower). Sometimes, a knot of ""pandan"" (screwpine) leaves is even added, which imparts a vanilla-like fragrance to the dish. Some variations will also use tomato sauce in the ""sofrito"" (""ginisa"") to color and flavor the dish. Meat ""paelya"" typically use chicken, pork, beef, and smoked spicy sausages. The sausages used in ""paelya"" can be any of"
"early variety is called silpa (, ""thread scallion""). A similar scallion plant, ""A."" × ""proliferum"" is called ""jjokpa"" (). Both ""daepa"" and ""silpa"" are usually used as a spice, herb, or garnish in Korean cuisine. The white part of ""daepa"" is often used as the flavour base for various broths and infused oil, while the green part of ""silpa"" is preferred as garnish. Dishes using ""daepa"" include ""pa-jangajji"" (pickled scallions), ""pa-mandu"" (scallion dumplings), ""pa-sanjeok"" (skewered beef and scallions), and ""padak"" (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw ""daepa"". Dishes using ""silpa"" include ""pa-namul"""
"of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use saffron in ""biryanis"", which are spicy rice-vegetable dishes. (An example is the ""Pakki"" variety of ""Hyderabadi biryani"".) Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it, among them ""gulab jamun"", ""kulfi"", ""double ka meetha"", and ""saffron ""lassi""""; the last is a sweet yogurt-based Jodhpuri drink that is"
"Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called ""zarda"" is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and"