SC - saffron-VERY LONG

[LrdRas]

>From "FOOD" byWaverly Root.

Sourse: The stigmas of Crocus sativus (cn. Autumn Crocus)

2.47 acres produces 110 lbs. (50 kg) of flowers.
100,00 flowers produce 11 lbs. (5 kg) fresh stigmas.
11lbs. (5 kg.) fresh stigmas dry down to 2.2 lbs. (1 kg) saffron

1 lb. saffron =300,000-400,000 stigmas M.. S. Atworth); 200,000+ stigmas (R.
Hemphill); 50,000 stigmas (J. M. Jungfleisch); 45,0000 stigmas (L. Lagriffe);
85,000 flowers (elizabeth David); 75,000 flowers ( Snatha Rama Ran); "acres of
plants to produce a small quantity" (Waverly Root). :-)

The bulbs are replanted every 2 yrs.

1 grain (1/547th avoirdupois ounce) colors and flavors a dish for 4-6.

Cultivated from early times ( Crete pre-2nd millenium B.C.E.)
Grew wild in ancient Italy.

Color> a symbol of royalty and taken over by the most refined prostitutes in
history, the hetaerae.

Although it grew wild in Italy , the Romans imported their saffron from
Greece.

Marco Polo did not report it in his travels to the Far East.

Possibly introduced to China by the Mongols in the 13th century C.E.

Disappeared from cookery for several centuries after the collapse of Rome
because of the lack of cultural refine which at that time was restricted to
the Arab world although it still grew wild in Italy and Greece.

France regained saffron from the Moors when they were defeated at Poitiers in
732 .C.E. by Charles Martel. It was introduced to Spain, 200+ yers. later.
During the time that the papcy was sitting in France (late 1300's) saffron was
again reintroduced from Italy and was then extensively imported from the
Middle East via the Crusades. during which time Venice had an official office
of "Officer of Saffron".

England knew saffron as a pharmaceuticalin  the 10th century C.E. and in the
1300's tradition states that a stolen bulb was snuck into England from Tripoli
by a pilgrim in his staff and cultivation began ..

During certain periods of the MA and Renaissance a  pouind of saffron would
buy a horse.

Germany probably began cultivating saffron in the 1400's chiefly for dyes.


Paradoxically, the most expensive spice in the world plays a promonate role in
the cuisine of the people most reputed for their simplicity- the Pennslyvania
Dutch where it is found as the most abundantly mentioned spice after pepper in
authentic recipes (e.g. Schwenkfelder Cake and in almost all ORIGINAL:
chicken, noodle, soup sauce and pastry dishes.


<whew!!!!>


Ras
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