safran rengi

listen to the pronunciation of safran rengi
التركية - الإنجليزية
saffron
The saffron crocus plant, Crocus sativus
Fragrant, thread-like, hand-picked stigmas of the autumn Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America It has a characteristic pungent aroma and flavor and bright yellow color It is also very expensive and used sparingly It takes only a few threads to achieve the desired flavor and color Saffron is indispensable in paella and bouillabaisse A good substitute for the yellow color is turmeric, though nothing can replace its unique flavor [Sp ] azafrán
and was formerly much used in medicine
Having the color of the stigmas of saffron flowers; deep orange-yellow; as, a saffron face; a saffron streamer
{i} species of crocus plant bearing orange stigmas and purple flowers; spice and food coloring derived from the stigmas of the saffron crocus
Kesar Spices
- Saffron belongs to the Iridaceae family, which includes irises and crocuses Saffron consists of the deep orange-colored stamens of the crocus It takes approximately 35,000 flowers to produce a pound of saffron The price of that pound of dried threads fluctuates between $4,250 00 and $4,500 00
A seasoning made from the stigma of the saffron plant
A dye made from the stigma of the saffron plant
An expensive spice made from the stigmas of the crocus flour Saffron gives food a yellow color and exotic flavor The spice can usually be found powdered or as whole threads (stigmas) Recipe: Paella
Natural dye use to obtain a yellow color
Saffron is a yellowish-orange powder obtained from a flower and used to give flavour and colouring to some foods. saffron rice
Kesar
Type: Spice (whole threads or powdered) Description: Dried yellow-orange stigmas from the crocus plant Flavor: Pungent, aromatic Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
Having a orange-yellow colour
Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
The most expensive spice in the world!
The world's most expensive spice is the dried stigmas of the saffron crocus, which is native to Asia Minor It takes 2,50,000 flowers to make just 450 g / 1 lb saffron Fortunately, only a small quantity of saffron is needed to flavour and colour a dish, whether sweet or savoury Saffron is sold as strands and in powder form, and has a beautiful flavour and aroma
safran rengi
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