Saffron: Difference between revisions

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[[File:Saffron - premium spice.jpg|alt=Saffron|thumb|Saffron crocus, ''Crocus sativus'', with its vivid crimson stigmas and styles]]

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===Consumption===

[[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===

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[[Category:Catalan cuisine]]

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 {{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]]
@@ Line 154: / Line 156: @@
 ===Consumption===
 [[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===
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 [[Category:Catalan cuisine]]
 {{二次利用|date=3 September 2025, at 15:38}}
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