Portal:Food/Selected article/23: Difference between revisions
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| caption = A saffron crocus flower with red stigma |
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| text = '''Saffron''' |
| text = '''Saffron''' {{IPAc-en|ˈ|s|æ|f|r|ən|,_|ˈ|s|æ|f|r|ɒ|n}} is a [[spice]] derived from the dried [[gynoecium|stigma]] of the [[flower]] of the '''saffron crocus''' (''Crocus sativus''), a species of [[crocus]] in the family [[Iridaceae]]. The flower has three [[Carpel|stigma]]s, which are the [[anatomical terms of location|distal]] ends of the plant's [[carpel]]s. Together with its [[style (botany)|style]], the stalk connecting the stigmas to the rest of the plant, these components are often [[food preservation|dried]] and used in [[cooking]] as a [[seasoning]] and [[food coloring|coloring agent]]. Saffron, which has for decades been the world's most expensive spice by weight, is native to [[Southwest Asia]]. Saffron is known as 'Kasubha' in The Philippines and St.John's, 'Kesar' in India, and 'Kong' in Kashmir, which is among the few places in the world where the spice grows. |
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Saffron is characterized by a bitter [[basic taste|taste]] and an [[iodoform]]- or [[hay]]-like fragrance; these are caused by the [[chemical]]s [[picrocrocin]] and [[safranal]].<ref name = "McGee_423"/><ref name = "Katzer_2001"/> It also contains a [[carotenoid]] dye, [[crocin]], that gives food a rich [[Saffron (color)|golden-yellow hue]]. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has [[medicine|medicinal]] applications. |
Saffron is characterized by a bitter [[basic taste|taste]] and an [[iodoform]]- or [[hay]]-like fragrance; these are caused by the [[chemical]]s [[picrocrocin]] and [[safranal]].<ref name = "McGee_423"/><ref name = "Katzer_2001"/> It also contains a [[carotenoid]] dye, [[crocin]], that gives food a rich [[Saffron (color)|golden-yellow hue]]. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has [[medicine|medicinal]] applications. |
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Revision as of 03:00, 8 June 2013
Saffron /ˈsæfrən, ˈsæfrɒn/ is a spice derived from the dried stigma of the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. Saffron is known as 'Kasubha' in The Philippines and St.John's, 'Kesar' in India, and 'Kong' in Kashmir, which is among the few places in the world where the spice grows.
Saffron is characterized by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.[1][2] It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.
The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word aṣfar (Template:Rtl-lang), which means "yellow," via the Persian paronymous zaʻfarān (Template:Rtl-lang). (Full article...)