saffron, golden-colored pungent stigmas (pollen-receiving structures) of the autumn crocus ( Crocus sativus ), which are dried and used as a spice to flavor foods and as a dye to color foods and other products. Saffron has a strong exotic aroma and a bitter taste and is used to color and flavor many Mediterranean and Asian dishes, particularly.. Background The increasing demand for saffron metabolites in various commercial industries, including medicine, food, cosmetics, and dyeing, is driven by the discovery of their diverse applications. Saffron, derived from Crocus sativus stigmas, is the most expensive spice, and there is a need to explore additional sources to meet global consumption demands. In this study, we focused on yellow.
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Saffron is the dried stigma from the Crocus sativus flower. The name "saffron" derives from an Arabic word meaning "to become yellow" which refers to saffron's use as a bright yellow dye. The Latin name " crocus " most likely stems from an ancient Sanskrit word for saffron. In different languages saffron is called: zafran (Arabic.. This magical spice is derived from a flower called crocus sativus, A.K.A. the "saffron crocus" and the threads are actually the stamen of the flower.. it a whiff to make sure that it smells slightly sweet and earthy and that there are only red threads with no visible yellow stamens. Like any dried spice, try to use it within 6 months, as it.
