In my other post, there I use one kind of spice / herb called saffron (Safran = Turk). Below I share some information about this Saffron based from Wikipedia and some other sources of this unique spice ingredients just to add our kitchen dictionary about spice/ ingredients for us as a foodie d(^,^)b. If you have additional information about this Saffron, please do add to the comment column, it helps others and is very valuable.
Plant crocus, crocus come from Southwest Asia, [1] [2] and saffron spice to survive as a commodity according to the weight scales of the costliest in the world for decades. [3] [1] This plant was first cultivated around Greece. [4 ]Saffron has a distinctive slightly bitter taste and smells fragrant like Iodoform or dry grass which caused a chemical called Picrocrocin dansafranal. [5] [6] Saffron contains crocin, a carotenoid dye that makes food a golden yellow. Bright yellow color of saffron spices make it as the most sought-after people in the world. In traditional medicine, saffron is used as remedies for various diseases.In the Malay language, called saffron and saffron is the spice that makes briyani rice (nasi beryani) becomes yellow. In Arabic, saffron is called Za'faran (زعفران), which comes from the word Asfar (أصفر) which means "yellow". In English, written as saffron, is taken from Old French Safran derived from the Latin safranum.
For more info you can simply visit http://en.wikipedia.org/wiki/Saffron
BAHASA INDONESIA
Pada posting saya yang lain, ada saya sebut/ requirement salah satu bumbu/ rempah bernama saffron (safran=Turk). Di bawah ini saya bagi info yang bersumber dari Wikipedia dan beberapa sumber tentang bahan rempah yang unik ini sekedar untuk menambah wawasan dan perbendaharaan kita akan rempah dan material bagi kita para Foodie (^,^). Jika anda punya tambahan informasi tentang Saffron ini, please do add pada kolom comment, akan sangat membantu yang lain dan sangat berharga.
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,[1][2] is native to Southwest Asia.[2][3]
Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal.[4][5] Saffron also contains acarotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
Plant crocus, crocus come from Southwest Asia, [1] [2] and saffron spice to survive as a commodity according to the weight scales of the costliest in the world for decades. [3] [1] This plant was first cultivated around Greece. [4 ]Saffron has a distinctive slightly bitter taste and smells fragrant like Iodoform or dry grass which caused a chemical called Picrocrocin dansafranal. [5] [6] Saffron contains crocin, a carotenoid dye that makes food a golden yellow. Bright yellow color of saffron spices make it as the most sought-after people in the world. In traditional medicine, saffron is used as remedies for various diseases.In the Malay language, called saffron and saffron is the spice that makes briyani rice (nasi beryani) becomes yellow. In Arabic, saffron is called Za'faran (زعفران), which comes from the word Asfar (أصفر) which means "yellow". In English, written as saffron, is taken from Old French Safran derived from the Latin safranum.
For more info you can simply visit http://en.wikipedia.org/wiki/Saffron
BAHASA INDONESIA
Pada posting saya yang lain, ada saya sebut/ requirement salah satu bumbu/ rempah bernama saffron (safran=Turk). Di bawah ini saya bagi info yang bersumber dari Wikipedia dan beberapa sumber tentang bahan rempah yang unik ini sekedar untuk menambah wawasan dan perbendaharaan kita akan rempah dan material bagi kita para Foodie (^,^). Jika anda punya tambahan informasi tentang Saffron ini, please do add pada kolom comment, akan sangat membantu yang lain dan sangat berharga.
Kuma-kuma atau safron (saffron) adalah nama untuk rempah-rempah dari bunga Crocus sativus, sekaligus nama umum untuk tanaman Crocus sativus dari marga crocus famili Iridaceae.
Bunga kuma-kuma memiliki tiga kepala putik (stigma) yang terletak distal terhadap daun buah. Bagian tangkai putik, yang menghubungkan stigma dengan bagian bunga paling dalam, sering dikeringkan dan disebut safron yang dipakai sebagai bumbu masakan dan bahan pewarna.
Tanaman kuma-kuma berasal dari Asia Barat Daya,[1][2] dan safron bertahan sebagai komoditas rempah menurut timbangan berat yang termahal di dunia selama beberapa dekade.[3][1] Tanaman ini pertama kali dibudidayakan di sekitar Yunani.[4]
Safron memiliki rasa khas sedikit pahit dan berbau harum seperti iodoform atau rumput kering yang disebabkan zat kimia bernama picrocrocin dansafranal.[5][6] Safron mengandung crocin, salah satu bahan pewarna karotenoid yang membuat makanan menjadi kuning keemasan. Warna kuning terang safron menjadikannya sebagai rempah-rempah yang paling banyak dicari orang di dunia. Dalam pengobatan tradisional, safron digunakan sebagai obat berbagai macam penyakit.
Dalam bahasa Melayu, safron disebut koma-koma dan merupakan bumbu yang membuat nasi briyani (nasi beryani) menjadi berwarna kuning. Dalam bahasa Arab, safron ini disebut Za'faran (زَعْفَرَان), yang berasal dari kata aṣfar (أَصْفَر) yang berarti "kuning". Dalam bahasa Inggris ditulis sebagai saffron, diambil dari bahasa Perancis Kuna safran yang berasal dari bahasa Latin safranum.
Untuk info lebih lengkap bisa langsung kunjungi http://id.wikipedia.org/wiki/Kuma-kuma
1 komentar:
I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this saffron widget at the end of this post so we could add you in our list of food bloggers who blogged about saffron,Thanks!
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