The saffron crocus history & cookery
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The saffron crocus history & cookery

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Published by Saffron Walden Museum in Saffron Walden Essex .
Written in English


Book details:

Edition Notes

Cover title.

Other titlesSaffron crocus history and cookery
Classifications
LC ClassificationsSB317.S2 S23 2003
The Physical Object
Pagination1v. (unpaged) :
ID Numbers
Open LibraryOL24530722M
ISBN 100905933314
LC Control Number2006389924

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The earliest indication that the East Mediterranean people were already growing saffron crocus as early as B.C. was the mention of a great king, Sargon of Akkad, a great ruler of the Akkadian empire having hailed from the city of Azupiranu, referred to in Ancient History texts as Saffron City.   The saffron plant is also a sterile triploid, meaning saffron crocuses cannot self-reproduce or grow in the wild, and thus, require a cloning process in order to continue to grow. During the saffron harvest, the saffron crop is cultivated and the crocus flower and saffron stigma are collected from the bulbs, also known as saffron corms. By the 14th century, the wide use of saffron for spicing and coloring food is documented in recipe books such as the “Viandier de Taillevent”, written by the King’s cook. And by the 15th century, local saffron farming is attested with taxes levied by the religious power, which reveal how important saffron crops must have been.   Botany, Taxonomy and Cytology of Crocus sativus L. and its Allies 3. Reproduction Biology of Saffron and its Allies 4. Saffron Chemistry The Present State of Saffron Cultivation and Technology 5. Saffron (Crocus sativus L.) in Italy 6. Saffron Cultivation in Azerbaijan 7. Saffron Cultivation in Greece 8. Saffron Cultivation in Morocco 9.

Saffron in nature. Plants. Saffron spice is derived from the flowers of the plant named Crocus sativus (saffron crocus).; Birds. The saffron finch (Sicalis flaveola) is a tanager from South America, and is common in both open and semi-open areas in lowlands outside the Amazon basin.; History and politics. The National Flag of India is officially described in the Flag Code of India as follows. Saffron is the stigma (the female organ) of an autumn flowering crocus (Crocus sativus).The stamen is the male organ that holds pollen, and it has no use in cooking. Saffron is the world’s most expensive spice, with a street value on average of around A$20, per kilo. A double handful of saffron weighing about 1 kilo, will contain at least , stigmas. The little red threads of saffron are the dried female parts (style and stigma filament) of the saffron crocus (Crocus sativa), a small autumn flowering plant from Eurasia. It is primarily cultivated in Spain and Iran with smaller areas of production elsewhere, including Italy, . Saffron is believed to be native to the Mediterranean, Asia Minor, and Iran, although Spain, France, and Italy are also now primary cultivators of the spice. The spice we think of when we hear “saffron” is actually only a small part of the plant itself. Saffron (Crocus sativus) is a purple flower.

  Given that saffron rice is made of saffron, it is also essential to understand the history and uses of this cultivation and usage dates back more than 3, years and covers many. Abstract. Saffron, the stigma of Crocus sativus L., has a long history for being used in food industry (flavoring and aromatic agent), in textile industries (dyes), and for therapeutic and medicinal purposes. Medicinal uses of saffron can be attributed to the active metabolites such as crocin, crocetin, picrocrocin, and safranal present in it, which exhibit antihypertensive, anticonvulsant. Saffron in Savojbolagh County, Tehran, Iran. (Serpico/ CC BY SA ) A Touch of Gold for Food, the Body, and Books. The uses of saffron are as varied as its origin stories. Saffron is best-known for its culinary use as a spice, and it is used in the many cuisines around the world. History and uses. Believed native to the Mediterranean area, Asia Minor, and Iran, the saffron crocus has long been cultivated in Iran and Kashmir and is supposed to have been introduced into Cathay by the Mongol invasion. It is mentioned in the Chinese materia medica (Pun tsaou, –78).In early times, however, the chief seat of cultivation was in Cilicia, in Asia Minor.