FoodReference.com
FOOD TRIVIA & FOOD FACTS SECTION

 

An eclectic collection of facts, trivia and statistics about various foods, beverages, plants and animals

You are here > Home > FOOD TRIVIA & FACTS

Also see: Food Articles and Cooking Tips

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

See also: Article on Saffron; Saffron Field Report, Spain

SAFFRON

Saffron Crocus

Saffron (Crocus sativus)

Saffron, the most expensive spice in the world, is native to the Mediterranean area and most imported saffron comes from Spain. The ancient Assyrians used saffron for medicinal purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow color also made saffron useful as a dye.

Each saffron crocus flower has 3 stigmas, it takes about 80,000 flowers (240,000) stigmas to make a pound of saffron. It takes an experienced picker about 12 days to pick this many. By the time saffron gets to retail stores, its cost is $600 to $2000 per pound.

In 1444 any merchant caught selling adulterated saffron in Bavaria was burned alive.

 

 

FOOD TRIVIA and FOOD FACTS

  SACCHARIN to SATURATED   |   Saccharin   |   Sacher Torte   |   Safflower   |   Saffron   |   Saganaki   |   Sage   |   Saguaro Cactus   |   Sailors   |   St. Anthony's Fire   |   Sake   |   Salad   |   Salad Dressing   |   Salisbury Steak   |   Salmon   |   Salmonberry   |   Salmonella Enteriditis   |   Saloons   |   Salsa   |   Salt   |   Sambuca   |   Sandbox Tree   |   Sandwich   |   Sangre Potato   |   Sapodilla   |   Sara Lee   |   Saragassum   |   Saratoga Chips   |   Sarsaparilla   |   Sassafras   |   Satsuma Mandarin   |   Saturated Fat 
  Home   |   About & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Catalogs   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

FREE Magazines
and other Publications

An extensive selection of free magazines and other publications