Saffron
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High Quality Content by WIKIPEDIA articles! Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles stalks connecting stigmas to their host plant stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia.Saffron's bitter taste and an iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. A carotenoid…mehr

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High Quality Content by WIKIPEDIA articles! Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles stalks connecting stigmas to their host plant stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia.Saffron's bitter taste and an iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications.