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Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. History of saffron, Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been Trade and use of saffron, traded a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron Salonik
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron Onions-IMG 7549-2
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trade And Use Of Saffron
Saffron is one of the world's most expensive spices by weight. Saffron consists of stigmas plucked from the vegetatively propagated and sterile '' Crocus sativus'', known popularly as the saffron crocus. The resulting dried "threads" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, '' Crocus cartwrightianus'', originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia, and is believed to have been first cultivated in Iran. Greece, Turkey, and Kashmir (India) have also been suggested as possible sites of origin. "Saffron, for example, was once less regarded than it is today because the crocus from which it is extracted was not particularly mysterious. It flourished in European locations extending from Asia Minor, where it originated, to Saffron Walden in England, where it was naturalised. Only subsequently, when its labour-intensive cultivation becam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of Saffron
Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (''Crocus sativus''), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. The wild precursor of domesticated saffron crocus was likely '' Crocus cartwrightianus'', which originated in Crete or Central Asia; '' C. thomasii'' and '' C. pallasii'' are other possible sources. Although some doubts remain on its origin, it is believed that saffron originated in Iran (Persia). However, Greece, Mesopotamia, and even Kashmir have also been suggested as the possible region of origin of this plant. The saffron crocus is now a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crocus Sativus
''Crocus sativus'', commonly known as saffron crocus or autumn crocus, is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial, unknown in the wild, it is best known for the culinary use of its floral stigmas as the spice saffron. Human cultivation of saffron crocus and the trade and use of saffron have endured for more than 3,500 years and span different cultures, continents, and civilizations. Common names The plant is most commonly known as the saffron crocus. The alternative name autumn crocus is also used for species in the '' Colchicum'' genus, which are not closely related but strongly resemble the true crocuses; in particular, the superficially similar species ''Colchicum autumnale'' is sometimes even referred to as ''meadow saffron''. However, the true crocuses have three stamens and three styles, while colchicums have six stamens and one style; and belong to a different family, Colchicaceae. Colchicums are also tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crocin
Crocin is a carotenoid chemical compound that is found in the flowers of crocus and gardenia. Crocin is the chemical primarily responsible for the color of saffron. Chemically, crocin is the diester formed from the disaccharide gentiobiose and the dicarboxylic acid crocetin. When isolated as a pure chemical compound, it has a deep red color and forms crystals with a melting point of 186 °C. When dissolved in water, it forms an orange solution. The term ''crocins'' may also refer to members of a series of related hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin. The crocin underlying saffron's aroma is α-crocin (a carotenoid pigment that may compose more than 10% of dry saffron's mass): trans- crocetin di-(β-D- gentiobiosyl) ester; it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotenoic acid. The major active component of saffron is the yellow pigment crocin 2 (three other derivatives with different glycosylations ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picrocrocin
Picrocrocin is a monoterpene glycoside precursor of safranal. It is found in the spice saffron, which comes from the crocus flower. Picrocrocin has a bitter taste, and is the chemical most responsible for the taste of saffron. During the drying process, picrocrocin liberates the aglycone (HTCC, C10H16O2) due to the action of the enzyme glucosidase. The aglycone is then transformed to safranal by dehydration. Picrocrocin is a degradation product of the carotenoid zeaxanthin Zeaxanthin is one of the most common carotenoids in nature, and is used in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn, saffron, goji ( wolfberries), .... References * {{Glycosides Monoterpenes Terpenoid glycosides Glucosides Saffron Aldehydes Cyclohexenes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Safranal
Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (''Crocus sativus''). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediate picrocrocin. Pharmacology Safranal is an effective anticonvulsant in animal models, shown to act as an agonist at GABAA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. One of its anticancer mechanisms of action involves disruption of the normal assembly dynamics of cellular microtubules. It has also been shown to have antidepressant properties in animals and pilot studies in humans. Natural sources Natural sources of safranal include: *''Microcystis'' (cyanobacterium) *''Aspalathus linearis'' (Rooibos) *''Camellia sinensis'' (Tea leaf) *''Crocus sativus'' (Saffron) *'' Ficus carica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stigma (botany)
The stigma () is the receptive tip of a carpel, or of several fused carpels, in the gynoecium of a flower. Description The stigma, together with the style and ovary (typically called the stigma-style-ovary system) comprises the pistil, which is part of the gynoecium or female reproductive organ of a plant. The stigma itself forms the distal portion of the style, or stylodia, and is composed of , the cells of which are receptive to pollen. These may be restricted to the apex of the style or, especially in wind pollinated species, cover a wide surface. The stigma receives pollen and it is on the stigma that the pollen grain germinates. Often sticky, the stigma is adapted in various ways to catch and trap pollen with various hairs, flaps, or sculpturings. The pollen may be captured from the air (wind-borne pollen, anemophily), from visiting insects or other animals (biotic pollination), or in rare cases from surrounding water ( hydrophily). Stigma can vary from long an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iodoform
Iodoform (also known as triiodomethane and, inaccurately, as carbon triiodide) is the organoiodine compound with the chemical formula C H I3. A pale yellow, crystalline, volatile substance, it has a penetrating and distinctive odor (in older chemistry texts, the smell is sometimes referred to as that of hospitals, where the compound is still commonly used) and, analogous to chloroform, sweetish taste. It is occasionally used as a disinfectant. Structure The molecule adopts tetrahedral molecular geometry with C3v symmetry. Synthesis and reactions The synthesis of iodoform was first described by Georges-Simon Serullas in 1822, by reactions of iodine vapour with steam over red-hot coals, and also by reaction of potassium with ethanolic iodine in the presence of water; and at much the same time independently by John Thomas Cooper. It is synthesized in the haloform reaction by the reaction of iodine and sodium hydroxide with any one of these four kinds of organic compounds: a met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesopotamia
Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia occupies modern Iraq. In the broader sense, the historical region included present-day Iraq and Kuwait and parts of present-day Iran, Syria and Turkey. The Sumerians and Akkadians (including Assyrians and Babylonians) originating from different areas in present-day Iraq, dominated Mesopotamia from the beginning of written history () to the fall of Babylon in 539 BC, when it was conquered by the Achaemenid Empire. It fell to Alexander the Great in 332 BC, and after his death, it became part of the Greek Seleucid Empire. Later the Arameans dominated major parts of Mesopotamia (). Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC. It has be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crocus Thomasii
''Crocus thomasii'' is a species of flowering plant in the genus ''Crocus'' of the family Iridaceae. It is a cormous perennial A perennial plant or simply perennial is a plant that lives more than two years. The term ('' per-'' + '' -ennial'', "through the years") is often used to differentiate a plant from shorter-lived annuals and biennials. The term is also wide ... native from southern Italy to Croatia. References thomasii {{Iridaceae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
