Saffron ( world's most costly spices by weight ) is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Saffron crocus grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Saffron is graded via laboratory measurement of crocin (colour), picrocrocin (taste), and safranal (fragrance) content .
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