1. Saffron is a spice that comes from the brightly colored
stigmas and styles of the purple-flowering saffron
crocus plant, Crocus sativus, which is a member of the
Iris family, Iridaceae. It is a perennial bulb native to the
Mediterranean and Asia Minor that lies dormant in
winter and spring. Linear leaves, perhaps a foot long,
are present during the summer and the flower buds
develop in autumn. The fall-blooming flowers rise only
a few inches off the ground. The blooms open to show
six oval-shaped, lilac to purple petals, three
golden-yellow stamens, and three styles at the top of
thread-like stigmas. The red-orange styles and stigmas
are harvested for the spice saffron.
saffron extract weight loss
2. Saffron is the most expensive spice in the world It is available at grocery
stores, but you may have to ask for it Often it is kept behind the counter
instead of on the shelves because it is so expensive and it comes in small
containers The only way to harvest the saffron is to pick the stigmas and
styles by hand They're then laid on trays to be dried over charcoal fires
3. Each crocus flower has only three inch-long stigmas and it takes seventy-five
thousand crocus blooms to make one pound of saffron Saffron is available as
a powder or in the natural state, which are called threads Either the threads or
powder can be directly added to foods Saffron is used as a seasoning,
although it tastes bitter, and as a coloring agent More often saffron is added
for the appealing golden-yellow color it gives to a dish
4. Mediterranean and Oriental cuisines often use saffron saffron extract weight
loss in rice and fish dishes English and European breads may have a yellow
color due to saffron Other foods that use saffron include cakes, cookies,
biscuits, Spanish paella, Moroccan couscous, Indian curries, and Pennsylvania
Dutch chicken and noodle dishes and soups To release the yellow color and
flavor of saffron it must be heated Dissolve the powder or threads in a small
amount of liquid called for in the recipe and steep for two minutes
5. Add directly to the dish near the end of the cooking process and strain out the
threads, if desired Since ancient times saffron has been used in cooking for its
color and flavor and as a dye The book of Song of Solomon in the Holy Bible
recalls saffron as a sweet-smelling herb Robes of priests and royalty have
been dyed golden-yellow with saffron
6.
7. When Emperor Nero came into the city of Rome the streets were sprinkled
with saffron Today, saffron is cultivated primarily in Iran, and to a far lesser
extent in Spain, India, France, Greece, Sicily, Italy and Kashmir Saffron may
be adulterated with safflower, a yellow, orange or red composite flower native
to the Near East and Africa, annatto, paprika or turmeric powders
