Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron was long among the world's most costly spices by weight The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggeston of something floral. It's a labour-intensive crop, which means that saffron commands a high price; each crocus produces just three stigmas, which are hand-picked and then dried, and it takes thousands of stigmas to make just one ounce of the spice. Happily, the flavour is better if you use just a little - too much, and it tastes too bitter. The main saffron-growing countries are India, Iran, Spain, Greece and Italy, although it was once grown in Saffron Walden, Essex, hence the town's named. Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices. The stigmas, and sometimes the petals, are also used to make medicine. Saffron is used for depression and Alzheimer disease. Women use saffron for menstrual cramps and premenstrual syndrome (PMS). Men use it to for early orgasm (premature ejaculation) and infertility. Saffron is used for many other conditions, but there is no good scientific evidence to support many of these uses. Some people apply saffron directly to the scalp for baldness (alopecia). In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent. In manufacturing, saffron extracts are used as fragrance in perfumes and as a dye for cloth. Image result for best saffron in the world Kashmiri saffron is well known for its exotic aroma and as a flavor in culinary preparation. Kashmiri saffron has deep dark maroonish-purple hue. While Persian saffron has about 70% of total world production, in case of quality Kashmiri saffron is the best and finest
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