Saffron is the golden-coloured and pungent stigmas of the autumn crocus. It’s dried and used to flavour meals and dye to color meals and different merchandise. It has a stable and unique aroma and a bitter style. Saffron is an costly spice with a historic culinary significance. The perennial plant belongs to the Iridaceae household. Nonetheless, the identify saffron comes from the Arabic phrase Zaffran.
Saffron’s exorbitant value is because of the laborious process of harvesting. First, farmers separate the fragile strands from every flower manually. Then, they warmth and treatment the threads to reinforce their flavour. The additional labour quantities to the associated fee and advantages of saffron. Therefore, it’s also often called the king of spices.
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