"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"
"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"
"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"
"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"
"spice and flavouring for food and liqueurs and in medicine. Cardamom production Cardamom production employs plants of the genera ""Elettaria"" and ""Amomum"" in the ginger family Zingiberaceae. Cultivation of cardamom was introduced to Guatemala before World War I by Oscar Majus Kloeffer; today Guatemala is the world's biggest producer and exporter, followed by India and Sri Lanka; Saudi Arabia and Kuwait are the leading importers of the spice. After saffron and vanilla, cardamom is the third most expensive spice by weight. The scientific name for the cardamom genus ""Elettaria"" derives from the Tamil name for ""cardamom seeds"". Production began in"
"caraway sauce for oysters by the Roman gourmet, Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain. Through the Middle Ages, the source of cinnamon remained a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the trading ports of Egypt, but where it came from was less than clear. When the Sieur de Joinville accompanied his king to Egypt on crusade in 1248, he reported – and believed – what he had been told: that cinnamon was"
"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."
"informed importers of the South African brand into the United Kingdom to stop all imports due to the same name the two different products share. Nice 'n' Spicy Flavour: Maize, Sunflower Oil (37%), Nice N' Spicy Flavour [Sugar, Yeast Extract, Natural Flavourings (contains Barley Malt Vinegar, Barley Malt Extract, Soya Sauce, Wheat Flour), Salt, Dried Onion, Citric Acid, Curry Powder (Spices, Rice Flour), Malic Acid, Spice, Flavourings (contains Soya Sauce, Wheat Flour, Colour: Paprika Extract, Spice Extracts, Garlic Extracts)]. Pickle 'n' Onion Flavour: Maize, Sunflower Oil (25%), Vegetable Oil (13%), Pickled Onion Flavour [Sugar, Salt, Flavour enhancer: Monosodium Glutamate, Acidity"
"""Natural History"" (""De Testaceis""), and in Latin was called by the name of ""Byzantos"" or ""Blatta Byzantia"". All are said to give forth a good scent when submitted to hot coals resembling somewhat the odor of castoreum. The operculum can be found in those species of mollusks with the following taxonomic names: ""Strombus fusus"", ""Strombus murex"" and ""Strombus lentiginosus"". Although the Talmud says that this spice is ""produced on the ground"" () Zohar Amar argues that it was an animal product, implying that it was viewed by some as a plant growth only because of the horny plates of these"
"perhaps its last appearance in the list of spices that the Carolingian cook should have at hand—""Brevis pimentorum que in domo esse debeant"" (""A short list of condiments that should be in the home"")—by a certain ""Vinidarius"", whose excerpts of ""Apicius"" survive in one eighth-century uncial manuscript. Vinidarius's dates may not be much earlier. There has been some speculation about the connection between silphium and the traditional heart shape (♥). Silver coins from Cyrene of the 6–5th century BCE bear a similar design, sometimes accompanied by a silphium plant and is understood to represent its seed or fruit. Some plants"
"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."
"made from spices like allspice, aniseed, cinnamon, cloves, nutmeg, and vanilla beans are referred to as ""spiced sachets."" A scented sachet used as a pot holder that is stuffed with allspice, cinnamon and cloves will release an apple pie smell when a hot dish is put on it. Other scented sachets are made from the winter savory, lavender, rosemary, tops of hyssop, chippings of ""cassia ligna"", cedar, and sassafras. This type is not only used to make garments sweet smelling but keep away destructive insects and worms. Sachets with dried moth-repellent herbs like wormwood, southernwood, costmary, lavender, pennyroyal, lemon verbena"
"Sattvic. It is however considered as inappropriate by purists. Spices in the new sattvic list may include cardamom (Elaichi in Hindi), cinnamon (Dalchini in Hindi), cumin (Jeera in Hindi), fennel (Sonph in Hindi), fenugreek (Methi in Hindi), fresh ginger (Adrak in Hindi) and turmeric (Haldi in Hindi). Rajasic spices like black pepper (Kaali mirch in Hindi) and red pepper are normally excluded, but are sometimes used in small amounts, both to clear channels blocked by mucus and to counter tamas. Salt is good in strict moderation, but only unrefined salts, like Himalayan salt or unbleached sea salt, not iodized salt."
"Trimethylbenzaldehydes occur not only in plants belonging to the Apiaceae, but also in certain members of the Iridaceae : 2,4,6-Trimethylbenzaldehyde occurs in a variety of herbs and spices including Culantro (the leaves of the Apiaceous Eryngium foetidum) and in Saffron (derived from the Iridaceous Crocus sativus). The compound ferulol was first isolated from (and thus named for) the Apiaceous genus Ferula in the year 2006 - the species in question being the Palestinian F. sinaica. As its common name in English suggests, ""Selinum carvifolia"" has a somewhat Parsley-like scent if crushed, although unlike Caraway (from which its specific name derives)"
"Basil Basil (, ; ""Ocimum basilicum""), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints). Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of ""Ocimum basilicum"", as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to"
"In Alaska, the sap of the sweet birch (""Betula lenta"") is made into a syrup with a sugar content of 67%. Sweet birch sap is more dilute than maple sap; a hundred litres are required to make one litre of birch syrup. Various parts of trees are used as spices. These include cinnamon, made from the bark of the cinnamon tree (""Cinnamomum zeylanicum"") and allspice, the dried small fruits of the pimento tree (""Pimenta dioica""). Nutmeg is a seed found in the fleshy fruit of the nutmeg tree (""Myristica fragrans"") and cloves are the unopened flower buds of the clove"
"Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve 1500–1556) a professor of botany at the University of Valencia. Human use of the sweet species ""S. rebaudiana"" originated in South America. Stevia (genus) Stevia () is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species ""Stevia rebaudiana"" is widely grown for the sweet compounds (steviol glycosides) extracted from its leaves, widely used as a sugar substitute under the generic name stevia and several trade names. The genus ""Stevia"""
"been ideal for the evolution of such crops and the Greeks have mastered their cooking and have benefited from their high nutritional value that comes in low cost to survive wars and famines throughout history. Lathyrus clymenum Lathyrus clymenum, also called Spanish vetchling, is a flowering plant in the Fabaceae family, native to the Mediterranean. The seeds are used to prepare a Greek dish called fava santorinis. The plant is cultivated on the island of Santorini in Greece and was recently added to the European Union's products with a Protected Designation of Origin. For 3,500 years residents of Santorini and"
"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"
"Cyperus papyrus, Echinops ritro, Ficus carica, Foeniculum vulgare, Gossypium herbaceum, Hedera helix, Hordeum vulgare, Hyoscyamus spp., Hyoscyamus aureus, Hyssopus officinalis, Laurus nobilis, Lavandula stoechas, Lawsonia inermis, Lens culinaris, Lilium candidum, Linum usitatissimum, Lolium temulentum, Lycium chinense, Majorana syriaca, Mentha longifolia, Micromeria fruticosa, Morus nigra, Myrtus communis, Nerium oleander, Nicotiana glauca, Nigella sativa, Olea europaea, Ornithogalum spp., Phoenix dactylifera, Phragmites australis, Pinus densiflora, Populus nigra var. Italica, Prunus dulcis, Punica granatum, Quercus calliprinos, Quercus glauca, Ricinus communis, Rosa canina, Rosa hybrida, Rosa phoenicia, Rubia tinctorum, Ruta chalepensis, Salvia fruticosa, Salvia hierosolymitana, Silybum marianum, Sternbergia clusiana, Trachycarpus fortunei, Triticum aestivum, Urtica urens,"
"Illicium verum Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of ""I. verum"" which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). ""Illicium"" comes"
"E (10% DV), and provides no other nutrients in significant content. Paprika Paprika (US English more commonly , British English more commonly ) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant ""Capsicum annuum"", called ""bell pepper"" or ""sweet pepper"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is"
"stamens have an equal length. The style branches are apically forked. They are pollinated by insects, birds (hummingbirds) or by the wind. The dehiscent capsules are shorter than they are wide. The alternative name montbretia is still widely used. The genus name is derived from the Greek words ""krokos"", meaning ""saffron"", and ""osme"", meaning ""odor"" – from the dried leaves emitting a strong smell like that of saffron (a spice derived from ""Crocus"" – another genus belonging to the Iridaceae) – when immersed in hot water. Crocosmias are grown worldwide, and more than 400 cultivars have been produced. Some hybrids"
"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"
"blends such as pumpkin pie spice and speculoos spices. In Mexican cuisine, cloves are best known as ""clavos de olor"", and often accompany cumin and cinnamon. They are also used in Peruvian cuisine, in a wide variety of dishes as ""carapulcra"" and ""arroz con leche"". A major component of clove taste is imparted by the chemical eugenol, and the quantity of the spice required is typically small. It pairs well with cinnamon, allspice, vanilla, red wine and basil, as well as onion, citrus peel, star anise, or peppercorns. The spice is used in a type of cigarette called ""kretek"" in"
"via manual ""divide-and-set"" of a starter clone or by interspecific hybridisation. ""Crocus sativus"" thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as and short periods of snow cover. Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages ; saffron-growing regions in Greece ( annually) and Spain () are far drier than the main cultivating Iranian regions. What makes this possible is the timing of the local"
"of their writers however have distinguished them, as Avicenna, who treats of the liquid storax under the name ""Miha"" (i.e. ""maiʻah""), and of the dry under those of ""Astarac"" and ""Lebni"".” A lesser known opinion states that the ""galbanum"" (Heb. חלבנה) may have been a spice derived from the Mahaleb cherry (""Prunus mahaleb""), a tree cultivated for an aromatic oil obtained from its seeds. Others have suggested that this spice may have been labdanum, a view rejected by Maimonides. There is little doubt as to the identification of this one incense, and whose name in Hebrew, """"levonah,"""" is still related"
"sweat. They also say that Philtres or amorous potions are cast forth by drinking this pouder. It also killeth wormes in the belly. The root chewed hath a certain aromatick taste ioyned with acrimony, wherfore it seems hot in the second degree. Thus far ""Monardus"".” Seventeenth century medical and botanical writers were confused about the identity of the root, with Gaspard Bauhin or Bauhinus misidentifying the Contrayerva and Radix Drakena as the root of a ""Cyperus"" sedge, and others misidentifying it with the Mexican ""Coanenepilli"", a Passionflower vine, described by the Spanish naturalist and physician Francisco Hernández de Toledo. The"
"although not numbered with the eleven, was a spice called in Hebrew ""Kipath Ha-Yarden"", or what some translate as ""Jordan amber"", and which Maimonides calls in Arabic by the name ""al-anbar"" (ambergris). There are varying opinions as to what this spice might have been. Some think, because of its name, that it was a rose that grew along the banks of the Jordan River. Others suggest that it was the sweet resin that exudes from the Storax tree (""Styrax officinalis"", syn. ""Liquidambar styraciflua"") and which is native to Israel. This was the view of S. Muntner who informs us that"
"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"
"habitats those birds use may act as a selective force in determining which genetic variations of the cherry flourish. The plant is cultivated for a spice obtained from the seeds inside the cherry stones. It is fragrant and has the taste of bitter almonds. It is used in small quantities to sharpen sweet foods, such as the Turkish sweet-bread çörek (chorak), the Greek sweet-bread tsoureki or the Armenian sweet-bread chorak. The chemical constituents are still uncertain, but the spice is prepared from the seeds, either by grinding and powdering the seed kernels, or in oil extracted from the seeds. The"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"(""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"