Home

Safrans

Safrans is a name that may refer to saffron, the spice produced from the Crocus sativus flower, or to several proper-noun usages in different languages, such as place names or surnames.

Saffron, the spice, is obtained by hand-harvesting the reddish-orange stigmas of the crocus flower and drying

Typical culinary uses include paella, risotto, bouillabaisse, and various stews. Saffron is often used in small

Background: Saffron originated in the Near East and southwestern Asia, with early cultivation in Iran, Greece,

Beyond cuisine, Safrans can also function as a surname or as a place name in some regions,

them.
It
takes
about
75,000
flowers
to
yield
one
kilogram
of
dried
saffron,
making
it
one
of
the
most
expensive
spices
by
weight.
The
spice
provides
color,
aroma,
and
flavor
to
dishes,
with
the
color
provided
by
crocin,
the
aroma
by
safranal,
and
the
bitter
taste
by
picrocrocin.
quantities
because
of
its
potency.
It
is
usually
steeped
in
warm
liquid
before
adding
to
dishes
to
release
its
color
and
aroma.
Proper
storage
requires
a
cool,
dark,
airtight
container
to
preserve
potency.
and
India.
It
later
spread
to
Europe
and
North
Africa.
The
spice
is
labor-intensive,
contributing
to
its
price
and
prestige
in
many
culinary
traditions.
reflecting
local
linguistic
traditions.