Saffron (Zafran)

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Saffron, also known as zafran in Arabic and Persian, is a highly valued spice derived from the dried stigmas of the Crocus sativus flower. Often called “red gold,” saffron is prized for its vibrant color, distinct aroma, and unique flavor.

Key Characteristics:

• Appearance: Thin, delicate threads in dark red with occasional orange tips.

• Flavor and Aroma: Rich, earthy, slightly floral taste with a subtle honey-like aroma.

• Color: Produces a bright golden-yellow hue when steeped in water or used in cooking.

Origin:

Saffron is believed to have originated in the Middle East over 3,000 years ago. Today, major producers include Iran, India (Kashmir), Spain, and Greece.

Uses:

• Culinary: Adds flavor, color, and aroma to dishes such as biryanis, risottos, desserts, and beverages.

• Cultural & Decorative: Used in rituals, perfumes, and dyes as a symbol of luxury and tradition.

Fun Fact:

It takes about 150,000 flowers to produce a single kilogram of saffron, making it one of the most expensive spices in the world.