Trade and Use of Saffron Jesse Russell

ISBN: 9785510543438

Published: June 5th 2012


148 pages


Trade and Use of Saffron  by  Jesse Russell

Trade and Use of Saffron by Jesse Russell
June 5th 2012 | Paperback | PDF, EPUB, FB2, DjVu, AUDIO, mp3, ZIP | 148 pages | ISBN: 9785510543438 | 10.61 Mb

High Quality Content by WIKIPEDIA articles! Saffron has been a key seasoning, fragrance, dye, and medicine for over three millennia. One of the worlds most expensive spice 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 Greece.

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