Season: Fall - Spring
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Saffron Crocus (Crocus sativus) is a flowering plant in the iris family. It is native to the eastern Mediterranean region and has been used for thousands of years as a spice and dye. The spice is made from the stigmas of the plant's flowers, which are hand-picked and dried. Saffron is known for its distinct aroma and flavor, as well as its vivid yellow-orange color.
It is used in various cuisines worldwide, including Spanish paella, Indian biryani, and Persian rice dishes. The high cost of saffron is due to the labor-intensive process of harvesting the stigmas and the limited growing region. Despite this, it remains a popular and highly sought after ingredient.
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Mature Height
12 Inches |
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Mature Width
6 Inches |
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Light
Sun |
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Water
Moderate |
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Uses
Saffron Crocus, also known as Crocus sativus, is a species of flowering plant known for its vibrant red stigmas that are commonly used as a spice, coloring agent, and natural remedy. In cooking, saffron is used to add flavor and color to a variety of dishes, such as paella, bouillabaisse, and risotto. In traditional medicine, saffron has been used to treat a range of conditions, including digestive problems, respiratory issues, and depression.
Additionally, modern research suggests that saffron may have potential as a natural remedy for conditions such as Alzheimer's disease and age-related macular degeneration. Despite its many uses, saffron is one of the most expensive spices in the world due to its labor-intensive harvesting process.
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RECIPES
Saffron Rice Pilaf
Ingredients:
* 1 cup long-grain rice
* 2 cups chicken broth
* 1/4 teaspoon saffron threads
* 1 tablespoon butter
* 1 small onion, diced
* Salt and pepper to taste
Instructions:
Rinse the rice in cold water and drain.
In a small bowl, soak the saffron threads in 2 tablespoons of hot water for 10 minutes.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the rice to the saucepan and stir to coat with the butter. Cook for 2 minutes.
Stir in the chicken broth and saffron water. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
Fluff the rice with a fork and serve.
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