crocus sativus (saffron crocus)

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crocus sativus (saffron crocus)


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crocus sativus (saffron crocus)

crocus sativus (saffron crocus)

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Scientific name: Crocus sativus

Family: Iridaceae

Order: Asparagales

Higher classification: Crocus

Rank: Species

Common Name: saffron

 

What is Crocus sativus?

Saffron originally came from Asia, where it is still mainly produced. In Iran, the tradition of saffron production dates back over 3,000 years, and the country accounts for 90% of total global saffron production – more than 250 tons.

The Saffron Crocus is by far the most popular crocus available.  Saffron Crocus offers a beautiful white/lavender stripe bloom with bright red stigma. The stigma can be harvested, dried and used in popular recipes that call for the herb Saffron. Add this to your collection while it lasts.

Saffron crocus is a fall blooming and fall planted variety of crocus. The first season it is planted it may not flower, however, will return for several years with purple blooms in fall. 

Many studies have demonstrated the potential use of essential oils as food preservatives to help extend the shelf life of food products.

 

 

 

 

 

 

What does Crocus sativus taste like?

The most expensive spice on the market, saffron is valued as a gourmet ingredient.

The taste of saffron is an actual mystery because it seems that everyone experiences it differently. Some see it as highly-bitter, while others emphasize its semi-sweet note. In fact, saffron has several different tasting notes: floral, honey-like, musky, mushroomy, pungent, fresh as the sea and bitter.

 

Its flavor can also be described as hay-like and sweet, while its aroma has a metallic note to it. It is one of those spices you either love or not.

 

 

What are the culinary uses for Crocus sativus?

 

Considered one of the most prized and covetable plants on the planet, saffron is the 24-karat gold of spices. With a history spanning back millenniums, saffron has been used by kings, pharaohs, and chefs alike for medicinal, aesthetic, and culinary purposes.

 

Hailing from the Middle East, saffron is still most commonly used in Mediterranean, Asian, and European cuisine. However, this worldly spice can also be found in a range of dishes around the globe, from Spanish paella and other Greek and Italian rice dishes to rich Indian recipes and Swedish saffron buns

 

 

A better question is, how shouldn’t you use saffron? As mentioned, saffron isn’t picky about its dance partners, and has the deft skill of a master to make everyone around it look good. Good entry points for saffron cookery are rice-based, homey, and comforting: Persian Rice, Risotto Milanese, or a Spanish Paella Mixta. Mehran offers the following procedure for getting the most out of saffron for cooking: “The best way to use saffron is to take a tiny pinch (of the strands) and grind it into a fine powder using a mortar and pestle or a spice grinder. Transfer the powdered saffron into a small bowl, add 2-3 tablespoons of hot water (or hot liquid such as broth or stock), give it a gentle stir, cover and let it bloom for at least five minutes to bring out the color and aroma before adding it to your dish.” Toasting the saffron powder in olive oil on low heat will also help infuse it throughout whatever savory food you are preparing.

What are the Health benefits of Crocus sativus?

 

The benefits of saffron may include:

Providing antioxidants

Preventing nervous system disorders

Boosting mood

Promoting libido

Reducing PMS symptoms

Promoting weight loss

 

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