Saffron

Saffron is the most expensive spice in the world, comes by the stigmata dry from the flowering plant Crocus Sativus. It is a bulbous perennial, with globular corms that are 15 to 20 centimetres tall. It has 6-10 leaves that are present at the anthesis. two or more flowers that have the colour of lilac-purple with perianth segments that measure 3.5 5-cm and branches with a style of 2.5 to 3.2 cm. The yellow type is separated into three branches. The stigmata and the stigmata is bright red. The flowers are directly arising through the stems. The stigma of flowers is trilobed and, together with the style tops produce the saffron that is used in commerce.

uses

Saffron is utilized as a seasoning for food as well as to colour cottage cheese, meat and chicken rise, mayonnaise cordials and liquors. It can also be used in specialty cakes, bread confectioneries, as well as Mughlai dishes. Saffron can also be employed as a perfume for cosmetics. In medicine, saffron has been employed in melancholia, fevers and in enlargement of the spleen and liver. In Ayurvedic treatment, it is utilized to treat impermanence, arthritis, and infertility. It can be used to treat a variety of applications for Chinese and Tibetan treatments.

foreign names

Spanish : Azafran

French : Safran

German : Safran

Swedish : Saffran

Arabic : Zafran

Dutch : Saffraan

Italian : Zafferano

Portuguese : Acofrao

Russian : Shafran

Japanese : Safuran

Chinese : Fan Hung-Hua

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