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Saffron perhaps the world's most expensive cooking spice comes from which plant?
crocus
What is saffron spice?
Crocus stamen
What is the name of a crocus bulb?
A popular crocus bulb variety is called Crocus sativus, which produces saffron, a valuable spice.
What is made from a type of crocus to give a yellow powder used in food flavoring?
Crocus Sativus flower is the source of saffron or saffron crocus spice. The spice has chemicals picrocrocin and safranal that produces its hay-like aroma.
Can spring crocus provide saffron?
No, spring crocus (Crocus vernus) does not produce saffron. Saffron is derived from the stigma of the Crocus sativus, commonly known as the saffron crocus. This species blooms in the fall, and its dried stigmas are harvested to create the spice known as saffron. Thus, only Crocus sativus is used for saffron production.
What is saffron bread?
It is a spice which is grown on a crocus (saffron crocus), it is picked off the plant and can be used for milk flavouring, bread, cakes, tarts and many more
Which part of the saffron plant is used to get saffron?
Its the Stamen of a flower, the long thin thing in the center of most flowers. Saffron is the stamen of the Crocus flower.
Is saffron a type of orange?
No. Saffron is a spice derived from the dried stigma of the flower of the saffron crocus.
Is annatto the same as saffron?
Annatto is derived from the seeds of a tree from the tropical regions of the world. Saffro is a spice derived from the flower of the Crocus
What spice comes from orchids?
Vanilla, though not a spice, comes from Orchids.
What spice comes from the malukan spice islands?
no
What is the spice that is made by drying parts of flower?
The spice made by drying parts of a flower is saffron. It is derived from the stigmas of the Crocus sativus flower, commonly known as the saffron crocus. Each flower produces only three red stigmas, which are carefully hand-harvested and dried to create this highly valued spice known for its distinct flavor and vibrant color. Saffron is often used in culinary dishes, as well as in traditional medicine and dyes.
