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Saffron: the world’s most expensive spice

The beautiful youth Crocus was in love with the nymph. Nymph loved him. The ancient gods were bored watching this idyll: they transformed the nymph into a Bush, and the Crocus in the flower of the same name.

Other sources said that actually the young man’s name was CROC and the nymph he didn’t care: he competed with Hermes in the discus throw. Olympic God accidentally hit the disc in the crock pot. The wound proved fatal. Where was shed the blood of the CRIC, was born a flower.

Be that as it may, now on our planet, home to several dozen varieties of Crocus. Including planting Crocus. This is an extremely beautiful flower with pale purple, yellow or white petals. It smells like violet, and out of the heart protruding orange stigmas, which produce the most expensive spice in the world — saffron.

Of the 100,000 flowers get about a kilogram of saffron. The stigmas need to have time to pluck for three days until the Crocus blooms, and quickly dried. It is akin to jewelry work: this is why saffron is also known as “red gold”, and there were times when he was appreciated more noble metal.

Saffron has a bitter-spicy taste. Pour it in fish and meat, soups and desserts. They are gilded rice and dough for baking. His name comes from the Arabic word “za-Faran” which means “to be yellow”. Saffron didanosine of the gods, if you believe the legends of different peoples, and persons close to them, — the most noble and rich, according to historians.

Saffron treated and still treat about a hundred different ailments. It tones, rejuvenates, purifies. It is quite natural that “red gold” was forged. In Iran for such experiments, cut off hands, and in Germany was burned at the stake or buried in the ground alive. Today, a kilogram of the cheapest — Iranian — saffron costs about 460$. Greek out at the price of 780$. The Spanish price is about 1000$.

The best saffron is not yellow, but dark red or red-brown. It is this grows in Mundu village in southern Switzerland is the only village in Central Europe where they grow this spice.

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