Saffron is characterised by a bitter taste and a 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 colour. These traits make saffron a much-sought after ingredient in many foods worldwide. Saffron also has medicinal applications.
Saffron is derived from the flower [...]

Tags: Aquila, Europe, food, Greece, India, Italy, medicinal applications, Mediterranean, Navelli Valley, North Africa, North America, Saffron, Sardinia
Filed under: Saffron