Saffron - Revision history

User 144: categorising

2006-05-23T08:55:52Z

categorising

← Older revision		Revision as of 18:55, 23 May 2006
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	Saffron is the name given to the stamens of the saffron crocus, Crocus sativus, which are harvested, dried, and used for [[cooking]]. Saffron has a pleasant spicy smell, and it contains a [[dye]] that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but not so much its flavor.		Saffron is the name given to the stamens of the saffron crocus, Crocus sativus, which are harvested, dried, and used for [[cooking]]. Saffron has a pleasant spicy smell, and it contains a [[dye]] that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but not so much its flavor.

	Soaked in [[water]] or [[alcohol]], it can make an effective and edible [[food dye]]. It can be also be used in the [[dyeing]] of [[fabric]]s, although the [[orange]]/[[yellow]] colour is short lived, and hence other ~~dyes~~ may often be prefereable.		Soaked in [[water]] or [[alcohol]], it can make an effective and edible [[food dye]]. It can be also be used in the [[dyeing]] of [[fabric]]s, although the [[orange]]/[[yellow]] colour is short lived, and hence other [[dye]]s may often be prefereable.

	It seems that saffron is more expensive today in comparison to other spices,than in period (judging by usage) but that may reflect that other spices have gotten cheaper, rather than saffron more expensive.		It seems that saffron is more expensive today in comparison to other spices,than in period (judging by usage) but that may reflect that other spices have gotten cheaper, rather than saffron more expensive.
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	In England during the [[15th century]] to the [[18th century]], saffron was grown extensively in parts of [[Cambridgeshire]] and [[Essex]]. The Essex town of Saffron Walden got its name from being a [[market]] center for the saffron [[trade]].		In England during the [[15th century]] to the [[18th century]], saffron was grown extensively in parts of [[Cambridgeshire]] and [[Essex]]. The Essex town of Saffron Walden got its name from being a [[market]] center for the saffron [[trade]].

	==~~See~~ ~~Also~~==		==Internal Links==
			''See Also:''

	* [[Saffron (Maplet)\|Entry from Maplet's ''A Greene Forest'']]		* [[Saffron (Maplet)\|Entry from Maplet's ''A Greene Forest'']]
			[[category:materials (medieval)]]

Conrad Leviston at 14:05, 9 June 2004

2004-06-09T14:05:37Z

← Older revision		Revision as of 00:05, 10 June 2004
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	In England during the [[15th century]] to the [[18th century]], saffron was grown extensively in parts of [[Cambridgeshire]] and [[Essex]]. The Essex town of Saffron Walden got its name from being a [[market]] center for the saffron [[trade]].		In England during the [[15th century]] to the [[18th century]], saffron was grown extensively in parts of [[Cambridgeshire]] and [[Essex]]. The Essex town of Saffron Walden got its name from being a [[market]] center for the saffron [[trade]].

			==See Also==

			* [[Saffron (Maplet)\|Entry from Maplet's ''A Greene Forest'']]

Morgant: typos

2003-12-22T05:30:01Z

typos

← Older revision		Revision as of 15:30, 22 December 2003
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	Saffron is the name given to the stamens of the saffron crocus, Crocus sativus, which are harvested, dried, and used for [[cooking]]. Saffron has a pleasant spicy smell, and it contains a [[dye]] that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but not so much its flavor.		Saffron is the name given to the stamens of the saffron crocus, Crocus sativus, which are harvested, dried, and used for [[cooking]]. Saffron has a pleasant spicy smell, and it contains a [[dye]] that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but not so much its flavor.

	Soaked in [[water]] or [[alcohol]], it can make an effective and ~~eddible~~ [[food dye]]. It can be also be used in the [[~~dying~~]] of [[fabric]]s, although the [[orange]]/[[yellow]] colour is short lived, and hence other dyes may often be prefereable.		Soaked in [[water]] or [[alcohol]], it can make an effective and edible [[food dye]]. It can be also be used in the [[dyeing]] of [[fabric]]s, although the [[orange]]/[[yellow]] colour is short lived, and hence other dyes may often be prefereable.

	It seems that saffron is more expensive today in comparison to other spices,than in period (judging by usage) but that may reflect that other spices have gotten cheaper, rather than saffron more expensive.		It seems that saffron is more expensive today in comparison to other spices,than in period (judging by usage) but that may reflect that other spices have gotten cheaper, rather than saffron more expensive.

Update at 22:27, 20 June 2003

2003-06-20T22:27:28Z

New page

Saffron is the name given to the stamens of the saffron crocus, Crocus sativus, which are harvested, dried, and used for [[cooking]]. Saffron has a pleasant spicy smell, and it contains a [[dye]] that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but not so much its flavor.

Soaked in [[water]] or [[alcohol]], it can make an effective and eddible [[food dye]]. It can be also be used in the [[dying]] of [[fabric]]s, although the [[orange]]/[[yellow]] colour is short lived, and hence other dyes may often be prefereable.

It seems that saffron is more expensive today in comparison to other spices,than in period (judging by usage) but that may reflect that other spices have gotten cheaper, rather than saffron more expensive.

In England during the [[15th century]] to the [[18th century]], saffron was grown extensively in parts of [[Cambridgeshire]] and [[Essex]]. The Essex town of Saffron Walden got its name from being a [[market]] center for the saffron [[trade]].