About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 76. Chapters: Cedrus, Saffron, Clove, Myrrh, Copal, Onycha, Incense Route, Frankincense, Stacte, Cinnamomum aromaticum, Thurible, Agarwood, Fire pot, Botafumeiro, Religious use of incense, Censer, Incense in China, Operculum, Incense clock, Sandalwood, Patchouli, Dragon's blood, Lavandula angustifolia, Incense of India, Spikenard, Mosquito coil, Commiphora wightii, K d, Galbanum, Bdellium, Smudge stick, Incense burner: pot, Baieido, Japanese incense, Kyphi, Sandarac, Costus, Opopanax, Labdanum, Benzoin resin, Illicium anisatum, Tolu balsam, Nag Champa, Shoyeido, Nippon Kodo, Gonesh, Incense burner: arm, Senko hanabi, Tibetan incense, Raucherkerzchen, Boat boy, Storax, Bukhoor, Maaleh Ashan, Shrinivas Sugandhalaya, Koro. 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 E164 under the E number food additive code system. The English word saffron stems from the Latin word via the 13th-century Old French term safran. Safranum in turn derives from Persian (za'feran). Some argue that it ultimately came from the Arabic word (za'far n), which itself derives from the adjective (a far, "yellow"). However, some etymologists argue that (za'far n) is the a...
