Rwanda Genocid

Saffron is a spice obtained from the stigmas of the flower of Crocus Sativus Linnaeus, commonly known as Rose of Saffron. Saffron belongs to the family of Iridaceae and it is well-known for having a purple flower with red stigmas and yellow stamens. Crocus Sativus Linnaeus is a hybrid that has been maintained for centuries because of the value of its stigmas. The reproduction of Saffron plant is done with bulbs. There are three stigmas of each flower of Crocus sativus Linnaeu. Saffron's aroma is often described by connoisseurs as evocative of metallic honey with grassy or hay-like notes. The taste of Saffron is bitter. Saffron also contributes a bright yellow-orange colouring to foods. Also, saffron has medicinal applications. The English word saffron stems from the Latin word safranum via the 12th century Old French term safran. Latin safranum is also the source of the Italian zafferano and Spanish azafrán. There are several types of Saffron Kashmir "Mogra Cream" Indian Saffron and this is known as the world's finest saffron available. The dark red color and long perfect strands are colourful and flavourful. It is extremely difficult to obtain Kashmir saffron. That’s why it’s too expensive to get.   Spanish Coupe Saffron and this type of saffron is top-grade. Extra hand labour is used to remove every bit of the yellow saffron style material. It adds something special to traditional Spanish dishes. This saffron is made up of 100% red saffron threads.   Spanish Superior Saffron, widely available, this type of saffron comes from a good crop. This style of saffron has a bit of the yellow material left attached to some of the saffron stigmas or threads, so it's not as strong as Spanish Coupe or Kashmir Indian saffron. This saffron is derived from 90% red saffron threads and 10% yellow saffron. Iran is the largest producer and exporter of Saffron, considered among the priciest spices in the world. The country is also the spices' biggest
consumer. The country produces...