Saffron

By Jesse Russell

High Quality Content by WIKIPEDIA articles Saffron (pronounced /ˈs frɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20-30 cm (8-12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

• Format: Paperback
• Language: English
• ISBN: 551054287X
• ISBN13: 9785510542875
• Release Date: January 1
• Publisher: Book on Demand Ltd.
• Length: 102 Pages
• Weight: 0.55 lbs.
• Dimensions: 0.2" x 8.3" x 11.0"