Zafferano
Zafferano (also known as Saffron) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Zafferano, among the world's most costly spices by weight, is native to Southwest Asia and was first cultivated in Greece.
Cultivation[edit | edit source]
Zafferano is cultivated in Iran, India, Afghanistan, Spain and Italy. The plant thrives in the Mediterranean climates. The flowers are harvested in the autumn when fully open. The stigmas are dried quickly upon extraction and sealed in airtight containers.
Uses[edit | edit source]
Zafferano is used in cooking as a seasoning and colouring agent. It is a key ingredient in traditional dishes such as Paella, Risotto alla Milanese, and Bouillabaisse. It is also used in baking and in the preparation of certain types of sweet dishes.
Health Benefits[edit | edit source]
Zafferano has several health benefits. It is rich in Vitamin C, potassium, calcium, magnesium, iron, and vitamin B6. It also contains various antioxidants that help protect the body from oxidative stress.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
