Rate of Saffron in India 1 AUG 17

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Rate of Saffron in India
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Description

• Saffron features in European, North African, and
  Asian cuisines. Its aroma is described by taste
  experts as resembling that of honey, with woody,
  hay-like, and earthy notes according to another
  such assessment, it tastes of hay, but only with
  bitter hints. Because it imparts a luminous
  yellow-orange hue, it is used worldwide in
  everything from cheeses, confectioneries, and
  liquors to baked goods, curries, meat dishes, and
  soups. In past eras, many dishes called for
  prohibitively copious amountshardly for taste,
  but to parade their wealth.
• Because of its high cost saffron was often
  replaced by or diluted with safflower (Carthamus
  tinctorius) or turmeric (Curcuma longa) in
  cuisine. Both mimic saffron's colour well, but
  have distinctive flavours. Saffron is used in the
  confectionery and liquor industries this is its
  most common use in Italy. Chartreuse, izarra

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• Threads are a popular condiment for rice in Spain
  and Iran, India and Pakistan, and other
  countries. Two examples of such saffron rice is
  the zarzuela fish-seafood stew and paella
  valenciana, a piquant rice-meat preparation. It
  is essential in making the French bouillabaisse,
  which is a spicy fish stew from Marseilles, and
  the Italian risotto alla milanese. The saffron
  bun has Swedish and Cornish variants and in
  Swedish is known as lussekatt (literally "Lucy
  cat", after Saint Lucy) or lussebulle. The latter
  is a rich yeast dough bun that is enhanced with
  saffron, along with cinnamon or nutmegand currants
  . They are typically eaten during Advent, and
  especially on Saint Lucy's Day. In England, the
  saffron "revel buns" were traditionally baked for
  anniversary feasts (revels) or for church
  dedications. In the West of Cornwall, large
  saffron "tea treat buns" signify Methodist Sunday
  School outings and activities.
• In traditional dishes of La Mancha, Spain, the
  spice is almost ubiquitous

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• Despite its high cost, saffron has been used as a
  fabric dye, particularly in China and India. It
  is in the long run an unstable colouring agent
  the imparted vibrant orange-yellow hue quickly
  fades to a pale and creamy yellow . Even in
  minute amounts, the saffron stamens yield a
  luminous yellow-orange increasing the applied
  saffron concentration will give fabric of
  increasingly rich shades of red. Clothing dyed
  with saffron was traditionally reserved for the
  noble classes, implying that saffron played a
  ritualised and status-keying role. It was
  originally responsible for the vermilion-,
  ochre-, and saffron-hued robes and mantles worn
  by Buddhist and Hindu monks. In medieval Ireland
  and Scotland, well-to-do monks wore a long linen
  undershirt known as a léine, which was
  traditionally dyed with saffron

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