Thursday, November 08, 2018

Saffron as food additive

Saffron is the most expensive spice in the world and native to Southwest Asia. During the ancient times, saffron (Crocus sativus L.) had many uses around the world; however, some of these uses were forgotten throughout the history.

Saffron is produced from the dried styles of Crocus sativus L.(Iridaceae) which is unknown as a wild plant, representing a sterile triploid derived from the naturally occurring diploid C. cartwrightianus Herbert.

It is popular as a food and beverage colouring agent. At present saffron is used mainly in the liqueur industry (aperitifs, bitter, vermouth) and in the confectionery industry, for the colouring and flavouring qualities of its active components. In the food industry and in cooking it is used as a colouring for pasta and cheese, and in the preparation of regional specialities (risotto allamilanese, paella valencians, etc.).

Saffron is an essential ingredient of many traditional dishes with rice (like Chelow Kabab) and deserts like saffron rice pudding (Sholezard), Sohan, Zulbia and Halva. In some regions of Iran, they also make saffron tea and saffron bread as well.
Saffron as food additive
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