AMERICAN SAFFRON Meaning and
Definition
-
American saffron is a culinary herb derived from the flowering plant Safflowers, also known as Carthamus tinctorius. The term "American saffron" is primarily used to refer to the dried and powdered petals of this plant, which closely resemble the appearance and flavor of the highly valuable spice saffron derived from Crocus sativus. This herb, native to North America, is used as an economic alternative to saffron due to its resemblance to the latter in terms of color and mild earthy taste.
American saffron contains volatile oils, pigments, and natural compounds, that contribute to its distinct flavor and color profile, making it a sought-after ingredient in numerous culinary applications. The bright yellow to orange-red color of American saffron is commonly used to add vibrancy and visual appeal to various dishes, including rice, soups, stews, and desserts. It is renowned for its ability to lend both rich color and a subtle, aromatic flavor to these dishes.
While American saffron may be a suitable substitute for genuine saffron in terms of color, aroma, and flavor, it is crucial to note that they do differ chemically. Nonetheless, its affordability and accessibility make it a favorable option for those who seek a similar sensory experience associated with using saffron, whether for aesthetic reasons or culinary purposes.
Etymology of AMERICAN SAFFRON
The term "American saffron" is a colloquial name for the plant known scientifically as Carthamus tinctorius, which is commonly referred to as safflower. However, it's important to note that safflower is not directly related to true saffron (Crocus sativus), which is a different flowering plant altogether.
The etymology of the word "saffron" itself can be traced back to the Old French term "safran", which originated from the Latin word "safranum". In turn, "safranum" derived from the Arabic word "za'farān". The Arabic term likely has Persian origins, as the Persian word for saffron is "zarparān". The word "saffron" has been used for centuries to refer to the highly valuable spice derived from the stigmas of the Crocus sativus flower.
