Saffron is a valuable plant that can be used in a variety of ways and provides numerous benefits. The corm-cultivated saffron plant develops into a small, purple, and very delicate blossom with three red stigmas (strands) in the center of its beautiful flowers, which are the colorful and fragrant saffron used in many foods and beverages!
It is worth noting that because this plant cannot grow in large numbers or bushes and is very delicate, it is difficult to cultivate and harvest, which accounts for its high value and price. However, its high value is due to other factors as well. It has three valuable substances that distinguish it from other plants and spices: crocin (coloring pigment), picrocrocin (flavoring pigment), and safranal (aroma pigment).
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cyruscrafts for good
Saffron is derived from a species of crocus, Crocus sativus ; the spice itself is created by drying the stigmas and styles of the flower.
Home cultivation of C. sativus will likely result in failure so better stick with the astronomically expensive store-bought saffron the next time you make paella.
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The spice saffron is the stamens harvested from the Autumn or Saffron Crocus (Crocus sativus).
The link below points to a picture of the flower.
the Middle East
Saffron comes from the crocus flower. The largest crop comes from the Himalayas, with Spain not far behind.
Commercial saffron comes from the bright red stigmas of the saffron crocus flowers. threads are hand picked from the very centre of the flower.
Crpcis Satovis
crocus
Its the Stamen of a flower, the long thin thing in the center of most flowers. Saffron is the stamen of the Crocus flower.
False saffron, dyer's saffron, American saffron, bastard saffron, Mexican saffron, and zaffer. In Chinese medicine, safflower flower is called hong hua; in India it is known as koosumbha.
Crocus sativus.
saffron comes from the crocus. Crocus plants have both long and short day plants.
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Kasubha, also called chimichanga, is a dye and food colouring extracted from the safflower plant. Its similarity to saffron leads many sites to say they are the same thing, but saffron comes from the crocus plant.
It is a spice which is grown on a crocus (saffron crocus), it is picked off the plant and can be used for milk flavouring, bread, cakes, tarts and many more
The plant is grown in India, Spain, France, Italy, the Middle East, and the eastern Mediterranean region.
Saffron is harvested by drying the orange stigma of the Crocus sativus flower over fire. Over 200,000 crocus stigmas must be harvested to produce one pound of saffron.
All parts of the plant Meadow Saffron, also commonly known as Naked Ladies, and Autumn Crocus, are deadly poisonous. It is not safe to eat.
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crocus