Saffron - Revision history

Fire at 23:58, 10 September 2025

2025-09-10T23:58:22Z

← Older revision		Revision as of 08:58, 11 September 2025
Line 100:		Line 100:

	<!--T:25-->		<!--T:25-->
	Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx\|fa\|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)\|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. ~~{{Citation needed\|date=August 2023}}~~ Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.		Saffron from [[Iran]], [[Spain]], and [[Kashmir]] is classified into various grades according to the proportion of stigma to style it contains. Grades of Iranian saffron are: ''sargol'' ({{langx\|fa\|سرگل}}, red stigma tips only, strongest grade), ''pushal'' or ''pushali'' (red stigmas plus some yellow style, lower strength), "bunch" saffron (red stigmas plus large amount of yellow style, presented in a tiny bundle like a miniature wheatsheaf) and ''konge'' (yellow style only, claimed to have aroma but with very little, if any, colouring potential). Grades of Spanish saffron are ''coupé'' (the strongest grade, like Iranian sargol), ''mancha'' (like Iranian pushal), and in order of further decreasing strength ''rio'', ''standard'' and ''sierra'' saffron. The word ''mancha'' in the Spanish classification can have two meanings: a general grade of saffron or a very high quality Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha saffron has [[Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO)\|PDO]] protected status, which is displayed on the product packaging. Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand. Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. In Kashmir, saffron is mostly classified into two main categories called ''mongra'' (stigma alone) and ''lachha'' (stigmas attached with parts of the style). Countries producing less saffron do not have specialised words for different grades and may only produce one grade. Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high-grade saffron.

	<!--T:26-->		<!--T:26-->
Line 127:		Line 127:

	<!--T:34-->		<!--T:34-->
	Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain.~~{{when\|date=October 2016}}~~ But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.		Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or ''zafferano dell'Aquila'', is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's [[Abruzzo]] region, near [[L'Aquila]]. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. But the biggest saffron cultivation in Italy is in [[San Gavino Monreale]], Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

	<!--T:35-->		<!--T:35-->

Fire: Marked this version for translation

2025-09-07T04:56:57Z

Marked this version for translation

Show changes

Fire at 07:01, 6 September 2025

2025-09-06T07:01:56Z

← Older revision		Revision as of 16:01, 6 September 2025
Line 156:		Line 156:
	===Consumption===		===Consumption===
	[[File:Saffron soak.jpg\|thumb\|left\|Saffron threads soaked in hot water prior to use in food preparation]]		[[File:Saffron soak.jpg\|thumb\|left\|Saffron threads soaked in hot water prior to use in food preparation]]
	Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. 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. Saffron is also used in the preparation of the ''Golden Ham'', a precious dry-cured [[ham]] made with saffron from [[San Gimignano]] in Tuscany.~~{{cn\|date=January 2024}}~~ Common saffron substitutes include [[safflower]] (''Carthamus tinctorius'', which is often sold as "Portuguese saffron" or "açafrão"), [[annatto]], and [[turmeric]] (''Curcuma longa''). In [[Middle Ages\|Medieval Europe]], turmeric was also known as "Indian saffron" because of its yellow-orange colour. {{clear left}}		Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. 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. Saffron is also used in the preparation of the ''Golden Ham'', a precious dry-cured [[ham]] made with saffron from [[San Gimignano]] in Tuscany. Common saffron substitutes include [[safflower]] (''Carthamus tinctorius'', which is often sold as "Portuguese saffron" or "açafrão"), [[annatto]], and [[turmeric]] (''Curcuma longa''). In [[Middle Ages\|Medieval Europe]], turmeric was also known as "Indian saffron" because of its yellow-orange colour. {{clear left}}

	===Nutrition===		===Nutrition===

Fire at 06:57, 6 September 2025

2025-09-06T06:57:53Z

← Older revision		Revision as of 15:57, 6 September 2025
Line 1:		Line 1:
			<languages />
			<translate>
	{{short description\|Spice made from crocus flowers}}		{{short description\|Spice made from crocus flowers}}
	[[File:Saffron - premium spice.jpg\|alt=Saffron\|thumb\|Saffron crocus, ''Crocus sativus'', with its vivid crimson stigmas and styles]]		[[File:Saffron - premium spice.jpg\|alt=Saffron\|thumb\|Saffron crocus, ''Crocus sativus'', with its vivid crimson stigmas and styles]]
Line 261:		Line 263:
	[[Category:Catalan cuisine]]		[[Category:Catalan cuisine]]
	{{二次利用\|date=3 September 2025, at 15:38}}		{{二次利用\|date=3 September 2025, at 15:38}}
			</translate>

Fire: Created page with "{{short description|Spice made from crocus flowers}} Saffron crocus, ''Crocus sativus'', with its vivid crimson stigmas and styles '''Saffron''' ({{IPAc-en|ˈ|s|æ|f|r|ə|n|,_|-|r|ɒ|n}}) is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainl..."

2025-09-06T05:55:06Z

Created page with "{{short description|Spice made from crocus flowers}} alt=Saffron|thumb|Saffron crocus, ''Crocus sativus'', with its vivid crimson stigmas and styles '''Saffron''' ({{IPAc-en|ˈ|s|æ|f|r|ə|n|,_|-|r|ɒ|n}}) is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainl..."

Show changes