Difference between revisions of "Saffron"

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|description=Plant name: Crocus sativus Indian name: KesarSaffron is the most expensive spice in the world.It is the dried stigma of the saffron crocus..
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|description=Plant name: Crocus sativus Indian name: KesarSaffron is the most expensive spice in the world. It is the dried stigma of the saffron crocus..
 
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[[Image:Saffron strands.jpg|300px|thumb|right|Saffron strands]]
 
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If it is infused in a liquid, and added in the early cooking stages, its effect is mainly colouring.  If left until a later stage in the dish it contributes more to the aroma. Avoid overuse.
 
If it is infused in a liquid, and added in the early cooking stages, its effect is mainly colouring.  If left until a later stage in the dish it contributes more to the aroma. Avoid overuse.
 
'''See also:  [[Azafrán de La Mancha]]
 
  
 
==Great with: ==
 
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* [[Squashes]]
 
* [[Squashes]]
 
==See also==
 
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*'''[[Azafrán de La Mancha]]
 
*'''[[Krokos Kozanis]]'''
 
*'''[[Krokos Kozanis]]'''
 
*'''[[Zafferano dell'Aquila]]'''
 
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*'''[[Zafferano di Sardegna]]'''
 
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Revision as of 14:20, 10 May 2015

Saffron strands

Plant name: Crocus sativus

Indian name: Kesar

Saffron is the most expensive spice in the world.

It is the dried stigma of the saffron crocus that are native to the Mediterranean and western Asia.Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods.

If it is infused in a liquid, and added in the early cooking stages, its effect is mainly colouring. If left until a later stage in the dish it contributes more to the aroma. Avoid overuse.

Great with:

See also


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