The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine.
Saffron is the deep-orange, aromatic, dried stigmas of a purple-flowered crocus. It is used to colour and flavour foods such as rice. Saffron is very expensive and is therefore sold in small quantities.
The red/orange thread-like 3 branched styles of the perennial crocus "Crocus sativus" with a penetrating aromatic flavour that is medicinal in high concentration. It is the most expensive spice known but a small amount will both flavour a dish and colour it a brilliant gold.
Fragrant, thread-like, hand-picked stigmas of the autumn Crocus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace its unique flavor.
it is the stigma from a flower. It is expensive. 250,000 flowers must be harvested to collect only one pound of saffron. It has a delicate,pungent sweet taste. It is popular in sweets such as sandesh and in spicy rice preparations.
A deep yellow orange colored, dried, intensely aromatic herb used to flavor foods. Considered to be the world's most expensive herb since it must be carefully hand-picked and dried; a very little goes a long way.
An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas). Recipe: Chicken Rice Bake
A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is tumeric, though nothing can replace its unique flavor.
The most expensive spice in the world fortunately goes a long way; derived from the stamens of the saffron crocus, it can be used either whole or in powdered form, giving a distinctive flavour and yellow colour to Spanish paella and Italian risotto. It is also a classic ingredient in the French fish soup bouillabaisse.
A colouring and flavouring used for rice dishes like pulaos or biryanis, rich meat gravies, and also some sweets. It is obtained from a plant of the crocus species. In India, the Kashmir valley abounds in this plant.
A spice consisting of the stigmas from a small, purple, autumn crocus. Each flower contributes only three stigmas which must be hand picked. Saffron contributes its characteristic golden color and characteristic flavor to traditional dishes such as paella.
The fine, red stigmas of the crocus plant, saffron is quite strong and is best used in an infusion of stock, water, or white wine and then added to the dish. A good amount of liquid should be used to fully bring out the flavor, also, keep in mind saffron has a pungent flavor. A little goes a long way. For rice or something similar it is best to remove the saffron before incorporation as it will stain the surrounding food.
This very expensive and exotic pistil of a flower, from the snowy mountain ranges, is a must in Indian cooking. The flavour and aroma is so distinctive that it cannot be mistaken. It is also a colouring and tenderiser that cannot stand comparison with any other ingredient. It should be used whenever specified, but if for reasons of economy one does not wish to use it, then add a little more turmeric to the recipe. Saffron has been given in teaspoon measurements. TO POWDER: Heat some strands of saffron over very low heat. Crush fine, mix with little hot water and strain through sieve, or soak strands in hot milk. Steep for 10 minutes.
Whole (threads) Red stigma of saffron crocus. Gives bright yellow color to foods. Mild, distinctive flavor. Very expensive. Should be steeped in hot liquid before use. Rice dishes, poultry and seafood, bouillabaisse, baked goods.
Orange-colored saffron threads are the dried stigmas from a plant of the iris family. Although saffron is quite expensive, a little bit goes a long way in flavoring rice dishes, sauces, soups, and breads. Saffron adds a deep yellow color to any dish, as well as to fingers and wooden spoons, so be careful.
The dried stigmas from the tiny blossom of the small crocus, Corcus satirus. Also called "vegetable gold," saffron is the world's most expensive herb because it takes 4,000 to 5,000 hand-picked stigmas to produce an ounce of the herb.
is an intensely aromatic spice, golden orange in color, made from the dried stigmas of a species of crocus. One pound of the world's costliest spice requires at least 225,000 stigmas; only a small amount of saffron is used to perfume and impart a golden hue to dishes in which it is used. Saffron is sold as threads (the dried stigmas) or in powdered form; the threads stay pungent longer than the powder. The best is Spanish saffron and is labeled "pure." For the most flavor, the threads or powder should be steeped in hot liquid. For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, Sichuan pepper, star anise, sumac, and turmeric.
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower's three stigmas (the distal ends of the plant's carpels, or female reproductive organs) and parts of its style (a stalk connecting the stigmas to the rest of the plant) are often dried and used in cooking as a seasoning and colouring agent.
Kesar, Kumkumapuva. The stigma of a flower in the crocus family, saffron is the most expensive spice in the world. Buy it in small packs as it loses its flavour within a month of opening. Soak in hot milk for 5 minutes to impart the distinctive and fine flavour and aroma.
Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent.