Saffron
Saffron is basically a spice which originated from the flower known as Saffron Crocus. This spice tastes bitter and has a typical chemical fragrance, something which smells like iodoform. Saffron is the same spice whose stigmas are dried and sold out in the market, and usually are very pricey. It's used as a coloring agent and also as a seasoning, in cooking dishes and in certain textile applications. The rich golden-yellow hue that saffron imparts is due to crocin - a carotenoid chemical compound present in the crocus and gardenia flowers.
- Spanish Saffron
Spanish saffron is considered the Queen of Spices. Why? Well, you'll just have to read this article to find out. Go on, spice up your knowledge!
- Saffron Spice
Saffron is said to be one of the most expensive and valued spice in the world. Scroll down to know what is saffron spice and various health benefits associated with it.
- Saffron Substitute
Saffron crocus is the flowering plant from which the saffron spice is obtained. As far as the coloring properties of saffron is concerned, there are a few substitutes. But no substitute for saffron can be found to replace the flavor of this spice. Find out some interesting facts about its health benefits, and substitutes.
- Saffron Crocus
Most of us are familiar with saffron, which is one of the expensive spices in the world. Read on to know more about saffron crocus, the plant from which the spice is derived.
- Saffron Plant
We all know that saffron is amongst the most expensive spices. Growing the saffron plant is an economical way of including this valuable spice in your recipes. The article provides brief information on how to plant saffron.
- How to Grow Saffron Crocus
Saffron crocus is a fall-blooming perennial plant that produces saffron, one of the most expensive spices in the world. Read on to know more about growing this plant.
- Saffron - Fit for Kings
Lending its bright hue to foods and fragrance to drugs and life alike, the tiny crocus flower has changed the way the world looks at food essences.
