wot is saffron and wot dose it look like thanks?

Answer 1

Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word aṣfar (أَصْفَر), which means "yellow," via the paronymous zaʻfarān (زَعْفَرَان), the name of the spice in Arabic.

Answer 2

Saffron (IPA: [ˈsæfɹən] / [ˈsæfɹɔn]) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3] It was first cultivated in the vicinity of Greece.[4]

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.[5][6] It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

For an image of it go to:
http://www.spanish-gourmet.com/azafran/images/saffron.jpg

Answer 3

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Saffron comes from the stigmas of the autumn crocus. If you have ever wondered why this spice is so expensive (a kilo of the finest saffron costs nearly $6000), it is because each crocus has only three stigmas, each of which must be picked by hand and it takes over 500,000 stigmas to make a kilo of spice. Fortunately, a little saffron goes a long way, so no one need go bankrupt in purchasing a small container. Saffron strands are used in making bouillabaisse and other fish soups, paella and other Spanish dishes, in fish and shellfish dishes, rice dishes, chicken dishes, sauces, breads and cakes.

Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration.
Bouquet: Strongly perfumed, with an aroma of honey
Flavour: A pungent bitter-honey taste

Answer 4

Saffron is a spice which is used mostly in cooking. The components of the flower (Saffron) are often dried and used in cooking as a seasoning and colouring agent. It is bitter in taste and has high fragrance. Its reddish in color but imparts a orangish- yellow color if mixed in food.
The name saffron is derived from the Arabic word Zafran. And it is also the costliest spice by weight.

Answer 5

Apparently it comes in powdered form, though I've never seen it.

I've used saffron 'threads' extensively in my cooking. They're the stamens of a plant, are really little, & prohibitively expensive. They're blood red when dried, but give a yellow colour when added to a dish.

Foody that I am, I've not noticed a discerable flavour or enhancement to the meals I've cooked with saffron..or at least not enough to justify the expense.

Answer 6

Saffron is a powder taken from the Crocus flower. It is used as a spice and is very expensive.

http://www.greekproducts.com/greekproducts/saffron/index.html

http://en.wikipedia.org/wiki/Saffron

Answer 7

Description
Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron.

Uses
Saffron is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. Saffron is used in spice blends for paella, curry, kheer, and bouillabaisse.

Origins
Saffron is native to the Mediterranean and is grown in Spain, France, Portugal, India, and Italy. Spain is considered the premium source of Saffron. Its flavor is distinctive and agreeable in character.

Folklore
Saffron, the most expensive spice in the world, is native to the Mediterranean area and most imported saffron comes from Spain. The ancient Assyrians used saffron for medicinal purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow color also made saffron useful as a dye.

See recipes with Saffron.

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Saffron


Color

Rich yellow

Flavor & Aroma

Strong perfume and bitter honey-like taste

Sensory Profile

Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.


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Paella Recipe:

Paella is a classic Spanish dish combining seafood, chicken, sausage, and rice. Saffron, which imparts a wonderful earthy flavor and beautiful golden yellow color, is the key to flavoring this delectable recipe. Serve at an elegant dinner party or a very special family gathering.

Prep Time: 35 minutes
Cook Time: 45 minutes
Makes 12 (2 cup) servings



Ingredients:
1/4 cup extra virgin olive oil
8 chicken thighs, bone-in, skin on
2 Vidalia onions, chopped
4 garlic cloves, chopped
3 chorizo sausages, cut into 1/2-inch slices
1 red bell pepper, chopped
1 1/2 cups basmati rice
4 cups chicken stock or broth
1/2 cup dry white wine
1/2 teaspoon McCormick® Gourmet Collection® Saffron, crumbled
1 1/2 pounds large shrimp*, peeled and deveined
1 pound mussels, fresh, rinsed
1/2 cup peas, fresh or frozen


Directions:
1. Heat oil in a heavy 8-quart pan over medium heat. Add chicken; brown about 3 minutes per side. Remove chicken from pan and set aside.
2. Add onions, garlic, sausages, and red pepper; sauté until onions begin to brown. Add rice; sauté until rice begins to look translucent and has a slightly nutty aroma. Add chicken stock, wine, and saffron. Bring to a boil; stir and reduce heat to a simmer.

3. Place chicken on top of rice. Cover and cook 25 minutes or until rice has absorbed most of the liquid and chicken is cooked through. If rice needs more cooking time and liquid is completely absorbed, simply add more chicken stock and simmer a little longer.

4. Add shrimp, mussels, and peas. Cover and cook over low heat 10 minutes or until mussels have opened and shrimp turn pink and are cooked through. Season with salt and pepper to taste. Stir before serving.

Trap-caught or farmed U.S. shrimp is a smart choice.
Farmed mussels are a smart choice.

Tip: Serve in wide shallow soup bowls and garnish right before serving with fresh chopped parsley and juice from one lemon wedge.




©2006 McCormick & Co., Inc. All Rights Reserved.

Answer 8

it's a spice. it looks like funny little twig/flower blossom things. your fingers go a bit yellow when you touch it. do a google image search for "saffron" and you should be able to see what i mean

http://images.google.com.au/images?q=saffron&hl=en&btnG=Search+Images

Answer 9

saffron is taken from red stigmas of a purple flower . it is yellow.it is used for fragnance & as a spice.(for example on rice, chicken & etc). also it has medical usage.

Answer 10

seasoning. yellow.