About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 28. Chapters: Saffron, Sparaxis tricolor, List of Sisyrinchium species, Sisyrinchium bellum, Crocus chrysanthus, Alophia, Sisyrinchium montanum, Libertia pulchella, Watsonia meriana, Crocoideae, Iris illyrica, Crocus vernus, Sisyrinchium californicum, Crocus sieberi, Crocus tommasinianus, Sisyrinchium pruinosum, Olsynium douglasii, Hesperantha coccinea, Dietes robinsoniana, Watsonia marginata, Dietes iridioides, Orris root, Iridoideae, Dietes bicolor, Crocus flavus, Freesia alba, Sisyrinchium funereum, Crocus cartwrightianus, Sisyrinchium elmeri, Dietes grandiflora, Sisyrinchium halophilum, Romulea rosea, Sisyrinchium idahoense, Solenomelus pedunculatus, Chasmanthe floribunda, Crocosmia paniculata, Sisyrinchium angustifolium, Ixia viridiflora, Ixia maculata, Rat's Tail, Crocosmia crocosmiiflora, Watsonieae, Patersonia maxwellii, Sisyrinchieae, Juno, Ainea, Tigridieae, Sisyrinchium platense, Mariceae, Libertia formosa, Irideae, Snow crocus, Nemastylis geminiflora, Romulea bulbocodium, Crocus banaticus, Tigridia pavonia, Libertia peregrinans, Libertia grandiflora, Freesia laxa, Ferraria crispa, Cypella elegans, Libertia paniculata. Excerpt: Saffron ( ) is a spice derived from the flower of the saffron crocus (Crocus sativus). Crocus is a genus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with the styles - stalks that connect the stigmas to their host plant - the dried stigmas are used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia. Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. Saffron also contains a carotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles. In the EU saffron is identified as...
