Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
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13 Facts About Saffron
2.
Saffron contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes.
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3.
Saffron contains nonvolatile phytochemicals, including the carotenoids zeaxanthin, lycopene, various a- and ß-carotenes, as well as crocetin and its glycoside crocein, which are the most biologically active components.
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5.
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 as hay-like and sweet.
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6.
Saffron is widely used in Persian, Indian, European, and Arab cuisines.
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7.
Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia.
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8.
Saffron has been studied for its possible effect on cardiovascular risk factors, such as lipid profile, blood glucose, weight, and in erectile dysfunction, but there is no high-quality clinical evidence for such effects, as of 2020.
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9.
Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal.
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10.
Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran.
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11.
Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak.
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13.
Saffron was a notable ingredient in certain Roman recipes such as jusselle and conditum.
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