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| | Saffron - Wikipedia, the free encyclopedia |
 | | A saffron crocus flower is visited by a bee. | | | Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed. | | | Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has been noted also as hay-like and yet somewhat bitter. |
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http://en.wikipedia.org/wiki/Saffron
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| | Climate (English) |
| | Saffron, Crocus sativas Linnaeus, is a stemless perennial grass plant with a round sub-soil corm of 3-5cm diameter. | | | Saffron flowers are normally harvested in mid auntumn. | | | The flowers begin to grow after the first irrigation and the blooming period in southern Khorasan is usually late October to late November, and of course this depends on environmental and farming conditions. |
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http://www.farhangsara.com/safferon.htm
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| | Saffron |
| | Saffron cultivation is done on a cyclical basis, and that after the lapse of seven to nine years, the land in question should be switched t o another crop such as grains for a period of approximately seven years so that the land can restore its lost nutrients. | | | In general, since the cultivation of saffron requires strong sunshine and warm climate with clayey or sandy land, the eastern part of Iran has an especially suitable environment for its cultivation, the land area under cultivation in Kerman is estimated at 6,000 hectares. | | | The harvest of saffron crop begins with picking of the blossoms and separating the stigmas from them. |
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http://www.iranagrofood.com/saffron.htm
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| | Spices at Penzeys Spices Saffron |
| | Saffron is the stigma of the fall flowering crocus. | | | Saffron is so valuable because it is a very labor intensive crop, and only 5-7 pounds of saffron can be produced from each acre of land. | | | Saffron is the top grade of the Spanish Saffron crop. |
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http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html
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| | SAFFRON |
| | Extracted saffron is a red-orange color, and has an aromatic odor and a bitter taste. | | | Saffron is generally recognized as safe as a natural seasoning or flavoring and plant extract (21 CFR sections 182.10, 182.20 [1982]). | | | The reported life zone of saffron is 6 to 19 degrees centigrade with an annual precipitation of 0.1 to 1.1 meter and a soil pH of 5.8 to 7.8 (4.1-31). |
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http://www.hort.purdue.edu/newcrop/med-aro/factsheets/SAFFRON.html
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| | Saffron |
| | Saffron aids in the digestion and is a natural sedative. | | | True saffron is contained in the orange-red stigmas of the crocus flower. | | | The plant is thought to have originated in Asia Minor, and was introduced into Spain by the Arabs before spreading to France and the western Mediterranean during the Crusades. |
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http://www.innvista.com/HEALTH/foods/spices/saffron.htm
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| | Vanilla, Saffron, Imports Saffron: The Consumer Guide to Purchasing Saffron |
| | The truth is that the saffron "market" is in the hands of packers, not farmers. | | | As a rule, packers buy all the saffron they are offered and then have to sell it quickly so that they can claim that it is from the most current crop year. | | | Small saffron production and a long chain of middlemen between the farmer and you are the main reasons for saffron's high price. |
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http://saffron.com/cons_guide.html
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| | Saffron Supply |
| | Saffron is the dried stigma of the purple saffron crocus flower. | | | To make a pound of saffron, over two hundred thousand stigmas from crocus sativus flowers must be harvested by hand. | | | This labour intensive cultivation is why saffron is also the world's most expensive spice, and why there are many imposters on the market. |
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http://www.saffronsupply.com
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| | Saffron |
| | Saffron is derived from the stigmas of the purple saffron crocus flower Crocus Sativus, a bulbous perennial of the iris family Iridaceae. | | | The crocus flower blooms in autumn for only about one week of the year, during which the stigmas are individually handpicked, spread on trays, and dried over charcoal fires for uses as a food flavoring and coloring. | | | It is believed that saffron came from the Orient because its cultivation was widely spread in Minor Asia far before the birth of Christ. |
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http://www.wildflavors.com/index.cfm?fuseaction=home.viewpage&page_id=DF39C3F0-CD85-FA46-508CA505A87EB933
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| | Vanilla, Saffron, Imports Saffron: What is Saffron |
| | As a saffron consumer you don't have to be an agricultural specialist because there is an international measuring stick for determining the quality of any brand of saffron for sale on the international market. | | | If saffron has the right coloring strength, it will have the right color and general appearance, whether it is in thread or powder form. | | | Powdered saffron is more efficient because it does not need to be steeped (see more on this later in this text). |
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http://saffron.com/what.html
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| | saffron |
| | Alicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, Zaffer | | | Saffron is also cultivated in India, Turkey, China and Iran. | | | Bouquet: Strongly perfumed, with an aroma of honey |
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http://www.theepicentre.com/Spices/saffron.html
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| | GourmetSleuth - Saffron |
| | In ancient time saffron was used medicinally and as well as for food and as a dye. | | | Saffron are the stigmas from the crocus sativus flower (see image below). | | | There are only 3 stigmas (referred to as saffron threads) per flower. |
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http://www.gourmetsleuth.com/saffron.htm
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| | Saffron |
| | Saffron is very hygroscopic, exposure to moisture creating a risk of spoilage of the product. | | | Due to its high price, saffron is frequently adulterated with the stigmas and style parts of other plants (tubular flowers) or with organic or inorganic substances to add to the weight. | | | Harvesting saffron is very labor-intensive: each blossom has three stigmas, which are picked by hand in the morning, before the heat of the day, and then dried for 15 - 30 minutes. |
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http://www.tis-gdv.de/tis_e/ware/gewuerze/safran/safran.htm
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| | Specialty Produce - Main |
| | Saffron threads, also called filaments, are the dried stigmas of the saffron flower, Crocus Sativus Linneaus, and one flower produces only three valuable stigmas. | | | The reason for its strong taste and aroma is the presence of crocin in the flower. | | | Picked gingerly by hand from each of the flowers, it takes more than a whopping seventy-five thousand of these flowers in order to produce a mere one pound of saffron threads, the reason saffron is indeed a very, very precious spice. |
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http://www.specialtyproduce.com/spNetwork.ASP?Item=1497&WCI=Frameset&WCE=Main
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| | Saffron |
| | Any Saffron bearing white streaks or light patches is inferior in quality; and, when lighter specks appear in the powdered form it is indicative of adulteration. | | | With Saffron's arrival in Italy around the year 1400, the village of San Quirico d'Orcia (located in the province of Siena, Tuscany) grew to become one of the country's most productive Saffron cultivators. | | | A sacred flower in ancient Crete, it became a symbol of the sun, and was used to dye foods yellow as part of solar worship. |
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http://www.italiancookingandliving.com/food/herbs_spices/saffron.html
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| | SAFFRON |
| | The Egyptians cultivated vast fields of it to mix with honey, and Romans sought saffron as a curative and aphrodisiac. | | | The Greeks claimed that the first cultivated saffron (cultivating the crocus meant breeding it for elongated stamens, producing more of the spice and making it slightly easier to harvest), came from Asia Minor, and rapidly spread across the ancient world. | | | At the same time, despite the relative ease of cultivating, the difficulties surrounding the harvesting ensures that the European demand for saffron could not be filled. |
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http://www.bell.lib.umn.edu/Products/saffron.html
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| | Spice Pages: Saffron (Crocus sativus) |
| | Approximately 150000 flowers are needed for one kilogram of dried saffron; typically, one would need 2000 m2 field area per kg harvest. | | | Because of being triploid, saffron is necessarily sterile, and its beautiful flowers cannot produce any seeds; propagation is possible only via corms. | | | In much smaller scale, saffron is also cultivated in Italy and Greece (Crete). |
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http://www.uni-graz.at/~katzer/engl/Croc_sat.html
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| | Saffron: The most precious and most expensive spice in the world |
| | Therefore, it is important for every supplier to state the origin or source of his saffron, for you to judge its quality because the growing area, its soil and climate creates the basic characteristics and strength of the saffron. | | | It is very rarely available outside India because of its high cost and the fact that Indians hardly leave any to be exported, consuming nearly the entire produce. | | | We have only one product that we deal and specialize in - SAFFRON. |
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http://www.babysaffron.com
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| | Saffron |
| | If you grow saffron yourself make sure you have the right variety as many fall blooming crocus are not edible. | | | I asked Alan Hirt from Hirts Greenhouse and Flowers about growing saffron. | | | It is generally best to grow Saffron from bulbs, because from seed it takes |
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http://www.herbsearch.com/herbofmonth/saffron.htm
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| | Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections |
| | The medicinal uses of saffron in the past included its general employment as an antidote against poisoning, a digestant, an aphrodisiac, a tonic, and as a specific for dysentery and measles. | | | Unlike the cheaper turmeric, it can penetrate into rice grains, and a small amount can impart its flavor and smell to the food. | | | The purple crocus, Crocus sativus, has long been cultivated in Asia Minor and in Spain so that its hand-picked stigmas can be used both as a spice and as a brilliant red-yellow dye. |
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http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=22
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| | Worlds End - online shopping - incense, henna, saffron, body art, vegan products |
| | Saffron is made from the dried stigmas of the Saffron Crocus (Crocus sativus), which has been cultivated in many parts of the world for over 4,000 years. | | | A vast number of flowers are required to produce a small quantity of Saffron (70,000 flowers for 1 pound!) and adulteration used to be commonplace - safflower being most commonly used. | | | As a food Saffron is most commonly encountered in dishes such as Paella, where it is used to flavour and colour the rice and in Cornish baking where it lends its name to the traditional Saffron Buns. |
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http://www.worldsend.co.uk/shop/display.asp?pg=6
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| | saffron on Encyclopedia.com |
| | It is one of the crocuses sometimes cultivated for ornament; its blossoms are white or lilac in color. | | | The plant is native to Asia Minor, where for centuries it has been cultivated for its aromatic orange-yellow stigmas (see pistil). | | | Earth Life Forms 01-01-2002 DRAGONFLY - SAFFRON WING MEADOW HAWKLocations: North America - NortheasternKeywords: Nature Animals Taxonomy Pictures Images JOINTED LEGGED ANIMALS INSECTS DRAGON AND DAMSELFLY SKIMMERS DRAGONFLY - SAFFRON WING MEADOW HAWK 2002 LifeStory Publications |
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http://encyclopedia.infonautics.com/html/s1/saffron.asp
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| | Yellow pigments - Conflicting use |
| | During autumn saffron bears pale violet flowers equiped with a four inches long style with three threadlike filaments. | | | The color of the dye can be percieved in dilutions up to the ratio of 1 : 200 000. | | | Saffron was used to color cosmetics, wine, foods (e.g. |
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http://webexhibits.org/pigments/indiv/color/yellows3.html
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| | Saffron - Herbal Encyclopedia |
| | Saffron grows from a bulb commonly known as a corm. | | | Plant in the fall, 3 inches deep in light, well-drained soil where it will receive plenty of sun. | | | Saffron is used as a preventative for heart disease, as it prevents the build-up of cholesterol. |
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http://www.allnatural.net/herbpages/saffron.shtml
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| | Saffron Spice |
| | Custom Pack - Made on request for quantities of more than 90 Saffron Flowers (see Picture) | | | Gourmet Pack - Spice from 30 Saffron Flowers (see Picture) | | | Catering Pack - Spice from 90 Saffron Flowers |
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http://www.saffron.co.nz/prod01.htm
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| | Allrecipes Cook's Encyclopedia saffron |
| | Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. | | | Each flower provides only three stigmas, which must be carefully hand-picked and then dried--an extremely labor-intensive process. | | | Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. |
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http://allrecipes.com/advice/ref/ency/terms/8315.asp
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| | Saffron Scientific Equipment Ltd - Gloveboxes, environmental chambers and dry anaerobic containment systems |
| | Saffron Scientific Equipment Ltd has assisted drug discovery company Aldezon in the design, development and manufacture of an environmental chamber/glove-box to assist in Asthma research. | | | The Saffron Oxygen Meter has been specifically developed to not only provide customers with a more competitively priced, high quality meter, but also to enhance Saffron's continually developing product offering. | | | Saffron Scientific Equipment Ltd specialise in the design, development and manufacture of Gloveboxes, Dry Anaerobic Gloveboxes and Bespoke Containment Systems for the storage, handling and processing of hazardous and toxic substances. |
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http://www.saffron-uk.com
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| | Saffron |
| | Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. | | | Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. | | | Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads. |
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http://www.culinarycafe.com/Spices_Herbs/Saffron.html
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| | Your #1 Iranian Source for Saffron With ISO 9002 AND HACCP Standards, Silver, Gold, And Iranian Rugs |
| | The stigmas are separated from the freshly picked flowers by hand and then dried. | | | It is actually the dried stigmas of Crocus sativus Linnaeus, and more than 170,000 flowers yield just one kilogram of this precious condiment. | | | We at Novin Saffron are proud to continue the production and trading of Saffron in the tradition of our forefathers, using the experience and know-how handed down to us generation by generation and combining it with modern knowledge and expertise. |
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http://saffron.netfirms.com
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| | PDF, HTML, RTF and SVG from Dynalivery's all-Java Saffron Document Server |
| | Saffron will be available in a number of product packages, including integrated with Parallel Crystal and stand alone. | | | its second major product in the Fall of 2002, the Saffron | | | Dynalivery developed Saffron in response to customer demand to break out the popular C++ language PDF technology in Parallel Crystal into a separate server product that would work with Crystal Reports, competitors to Crystal Reports, and even non-reporting server applications. |
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http://www.dynalivery.com/products/saffron/saffron.html
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| | saffron |
| | Saffron's high cost is due to the fact that the threads are the actual stigma of a particular crocus flower and must be harvested by hand. | | | Saffron threads are quite frail and can easily be crumbled between your fingers, although for a more uniform powder, use a mortar and pestle. | | | I like to soak the saffron in stock or wine (rather than water) to add to the overall flavor of a dish. |
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http://www.theepicentre.com/Spices/saffron2.html
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| | The history of saffron - From the ancient Greece untill today |
| | For 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia. | | | The most famous of these frescoes is the "saffron gatherer", where it was depicted that there was a monkey amongst the yellow saffron flowers. | | | The history of red saffron in modern Greece starts in the 17th century when traders from Kozani, Macedonia, brought the red saffron from Austria. |
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http://greekproducts.com/greekproducts/saffron/history.html
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| | MERL – Saffron: High Quality Scalable Type for Digital Displays |
| | Future Direction: Continued collaboration with Jun Someya to develop a Saffron-based ASIC for MELCO products. | | | Collaboration: Jun Someya, Manager Image Processing LSI Group, Advanced Technology R&D Center, Kyoto Works. | | | Because Saffron rendering is computationally simple and does not use TrueType or Type 1 hinting required by competing technologies, fonts do not need to be special cased; Saffron can be implemented in both custom hardware or accelerated using standard graphics processing units (GPUs). |
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http://www.merl.com/projects/ADF-Saffron
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| | Spanish saffron |
| | Safinter has its own saffron fields in the ‘Mancha&; region of Spain,and the company also procures saffron from other farmers in the region. | | | The brand SAFINTER is the main brand used world wide on its products but in the Middle East and Subcontinent, the company also sells under the brand name TAJ-MAHAL. | | | Safinter has been dealing in saffron since 1912 and exporting to all parts of the world, including Middle East and Subcontinent for over 50 years. |
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http://www.safinter.com/company.htm
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| | Home |
| | The Canterbury climate has proved ideal for the production of saffron. | | | Gourmet saffron is grown in Canterbury, New Zealand. | | | Gourmet saffron has been grown in Canterbury since 1996 and is now well established in several prime growing locations. |
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http://www.saffron.co.nz
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| | Hong Kong Junk Boat Rental Charters and Events |
| | Saffron choose Gingers to provide the very best food on board. | | | Check out some of the great photos taken aboard Saffron. | | | These wonderful vessels are ideal for cocktail and dinner parties, corporate days out or good old fun days on the water
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http://www.saffron-cruises.com
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| | Saffron Walden Town Council |
| | The Town Council have very reluctantly decided not to purchase land for playing fields at Gunters Farm in Thaxted... | | | Saffron Walden is located in NW Essex some 50 miles from London, but in a largely unspoilt rural area. | | | The Close Gardens in the High Street were given to the Town in 1934 when The Close, a 400... |
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http://www.saffronwalden.gov.uk
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| | Mouthing The Words |
| | But tonight I am using sticky tape to keep the toilet seat down. | | | A chance to showcase and develop her professional skills and most of all get to know the wonderful person she is becoming. | | | I suppose that photo editor wasn't fibbing when she asked to use of my pics for an article about people who take photos of themselves. |
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http://mouthingthewords.blogspot.com
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| | Saffron Spice Crocus Sativus Most Expensive Spice in The World |
| | Buying: Always look for depth of colour with the minimum of lighter strands. | | | Find a selection of saffron cookbook and books which cover the history of food and saffron in association with Amazon. | | | You will find all the world's major saffron there. |
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http://www.saffronspecialist.co.uk
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| | saffron - definition of saffron in Encyclopedia |
| | Saffron is the name given to the dried stigmas and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking. | | | The word "saffron" in English is also used for a shade of yellow as well as to refer to the plant. | | | Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but has a very different flavour. |
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http://encyclopedia.laborlawtalk.com/saffron
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| | McCormick - Spice Encyclopedia - Saffron |
| | Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. | | | The taste is pleasantly spicy and bitter and the odor is tenacious. | | | The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron. |
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http://www.mccormick.com/content.cfm?ID=8229
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| | Saffron - Recipes |
| | Place 1 litre water in clean pot, add the Saffron mixture and sugar. | | | Beat the eggs, yogurt, Saffron water, and oil together. | | | Place Cardamom, in a small, clean, thin cloth. |
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http://saffron-spice.com/recipe.htm
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| | Tienda.com - Highest Quality Saffron from Spain |
| | La Mancha Saffron by Princesa de Minaya in Hand-painted Jar | | | Over 70% of the world's saffron production is grown on the high Castilian plateau known as La Mancha, a region which is famous for the quality and flavor of its saffron. | | | Saffron from Spain - Select Quality - 20% OFF - ON SALE normally $8.50 |
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http://www.tienda.com/food/saffron.html
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| | Saffron Home page |
| | Saffron's technology learns from you, with you and for you. | | | SaffronWeb enables analysts to work more effectively and with significantly greater speed to produce verifiable, actionable results. |
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http://www.saffrontech.com
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| | Robin Garr's Louisville Restaurant Guide / Saffron's Mediterranean Cuisine |
| | Tender and grilled to perfection, the flank steak was crunchy on the outside, juicy in the middle; the ground beef, formed into a rough sausage shape, was juicy and flavorful, too. | | | Located in a small, modern building that shares an entryway with a Subway fast-food spot (don't accidentally turn right - the food's much better on Saffron's side), the restaurant fills a large, open room with a serving bar in one back corner and a large-screen television in another. | | | The first bite was, well, odd, at least to Western tastes; the floral scent was so eerily reminiscent of hand soap that I felt I should be washing my hands in it, not eating it. |
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http://www.louisvillehotbites.com/saffron.shtml
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