Byredo Black Saffron Edp Spray 100ml

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Main article: History of saffron A detail from the "Saffron Gatherers" fresco of the "Xeste 3" building. It is one of many depicting saffron; they were found at the Bronze Age settlement of Akrotiri, on the Aegean island of Santorini. The yellow-orange colour of saffron is primarily the result of α-crocin. [35] This crocin is trans- crocetin di-(β-D- gentiobiosyl) ester; it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotenoic acid. This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin. [37] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin. [37] Crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses, which are sugars, a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may make up more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods such as rice dishes. [39] While Byredo's primary focus is on unisex fragrances, the brand has also launched a few fragrances specifically for women and men. Byredo's unique approach to luxury and fragrance has made it a highly sought-after brand in the world of fashion and beauty, garnering recognition for Gorham's personal style and connections to the worlds of fashion and art. Pratt, A. (1855). The Flowering Plants of Great Britain. Society for Promoting Christian Knowledge. p.180 . Retrieved 18 May 2016. a b Moshiri M, Vahabzadeh M, Hosseinzadeh H (2015). "Clinical Applications of Saffron (Crocus sativus) and its Constituents: A Review". Drug Research. 56 (6): 287–295. doi: 10.1055/s-0034-1375681. PMID 24848002.

Amjad Masood Husaini; Azra N. Kamili; M. H. Wani; Jaime A. Teixeira da Silva; G. N. Bhat (2010), Husaini, Amjad M. (ed.), "Sustainable Saffron ( Crocus sativus Kashmirianus) Production: Technological and Policy Interventions for Kashmir", Functional Plant Science & Biotechnology, UK: Global Science Books, 4 (2): 118, ISBN 978-4-903313-67-2, ISSN 1749-0472 Mousavi, S. Z.; Bathaie, S. Z. (2011). "Historical uses of saffron: Identifying potential new avenues for modern research". Avicenna Journal of Phytomedicine. 1 (2): 27–66. The plant sprouts 5–11 white and non- photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect 5 to 11 true leaves as they bud and develop on the crocus flower. The latter are thin, straight, and blade-like green foliage leaves, which are 1⁄ 32– 1⁄ 8in), in diameter, which either expand after the flowers have opened ("hysteranthous") or do so simultaneously with their blooming ("synanthous"). C.sativus cataphylls are suspected by some to manifest prior to blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower stems; the latter are known as pedicels. [18] After aestivating in spring, the plant sends up its true leaves, each up to 40cm (16in) in length. Only in October, after most other flowering plants have released their seeds, do its brilliantly hued flowers develop; they range from a light pastel shade of lilac to a darker and more striated mauve. [20] The flowers possess a sweet, honey-like fragrance. Upon flowering, the plants are 20–30cm (8–12in) in height and bear up to four flowers. A three-pronged style 25–30mm (1– 1 + 3⁄ 16in) in length, emerges from each flower. Each prong terminates with a vivid crimson stigma, which are the distal end of a carpel. [19] [18] Cultivation [ edit ]

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Lak, Daniel (11 November 1998). "Kashmiris pin hopes on saffron". BBC News . Retrieved 11 September 2011. Simmons, Shirin (October 2007). A Treasury of Persian Cuisine. Stamford House Publishing. pp.37–38. ISBN 978-1-904985-56-3.

that violates any law, statute, ordinance or regulation (including, but not limited to, those governing export control, consumer protection, unfair competition, anti-discrimination or false advertising);Deo, B. (2003), "Growing Saffron—The World's Most Expensive Spice" (PDF), Crop and Food Research, New Zealand Institute for Crop and Food Research, no.20, archived from the original (PDF) on 27 December 2005 , retrieved 10 January 2006 The various saffron crocus cultivars give rise to thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, including the tradenames "Spanish Superior" and "Creme", are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish. Greek saffron produced in the town of Krokos is PDO protected due to its particularly high-quality colour and strong flavour. [52] Various "boutique" crops are available from New Zealand, France, Switzerland, England, the United States, and other countries—some of them organically grown. In the US, Pennsylvania Dutch saffron—known for its "earthy" notes—is marketed in small quantities. [53] [54] Crocus sativus thrives in the Mediterranean maquis, an ecotype superficially resembling the North American chaparral, and similar climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as −10°C (14°F) and short periods of snow cover. [19] [22] Some reports suggest saffron can tolerate an air temperature range from −22 to 40 °C. [23] Irrigation is required if grown outside of moist environments such as Kashmir, where annual rainfall averages 1,000–1,500mm (40–60in); saffron-growing regions in Greece (500mm or 20in annually) and Spain (400mm or 16in) are far drier than the main cultivating Iranian regions. What makes this possible is the timing of the local wet seasons; generous spring rains and drier summers are optimal. Rain immediately preceding flowering boosts saffron yields; rainy or cold weather during flowering promotes disease and reduces yields. Persistently damp and hot conditions harm the crops, [24] and rabbits, rats, and birds cause damage by digging up corms. Nematodes, leaf rusts, and corm rot pose other threats. Yet Bacillus subtilis inoculation may provide some benefit to growers by speeding corm growth and increasing stigma biomass yield. [25]

The plants fare poorly in shady conditions; they grow best in full sunlight. Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15cm (3–6in) deep; its roots, stems, and leaves can develop between October and February. [18] Planting depth and corm spacing, in concert with climate, are critical factors in determining yields. Mother corms planted deeper yield higher-quality saffron, though they form fewer flower buds and daughter corms. Italian growers optimise thread yield by planting 15cm (6in) deep and in rows 2–3cm ( 3⁄ 4– 1 + 1⁄ 4in) apart; depths of 8–10cm (3–4in) optimise flower and corm production. Greek, Moroccan, and Spanish growers employ distinct depths and spacings that suit their locales. Guijarro-Díez, Miguel; Castro-Puyana, María; Crego, Antonio Luis; Marina, María Luisa (1 January 2017). "Detection of saffron adulteration with gardenia extracts through the determination of geniposide by liquid chromatography-mass spectrometry". Journal of Food Composition and Analysis. 55: 30–37. doi: 10.1016/j.jfca.2016.11.004. Vlahova, Veselka (2022). "SAFFRON (CROCUS SATIVUS) AS AN ALTERNATIVE CROP IN SUSTAINABLE AGRICULTURAL SYSTEMS. A REVIEW" (PDF). Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development. 22 (2): 778 . Retrieved 22 September 2022. Dai, Lili; Chen, Lingyan; Wang, Wenjing (2020). "Safety and Efficacy of Saffron ( Crocus sativus L.) for Treating Mild to Moderate Depression: A Systematic Review and Meta-analysis". The Journal of Nervous and Mental Disease. 208 (4): 269–276. doi: 10.1097/NMD.0000000000001118. PMID 32221179. S2CID 210119504.Rau, S. R. (1969), The Cooking of India, Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0 Francis, S. (2011), Saffron: The Story of England's Red Gold, With Delicious Saffron Recipes that Family and Friends will Love, Norfolk Saffron, ISBN 978-0-955-04667-4 This fragrance was inspired by the exoticism and colour of the atmosphere that is characteristic of Indian culture. All it takes is a fine mist to cultivate an air of vitality and feel the warmth of a summer’s day. Layer this scent and bring brightness and vivacity to your natural aroma. The unique style of the perfume allows it to wear well on both men and women. Key Benefits

Rezvani-Moghaddam, Parviz (1 January 2020), Koocheki, Alireza; Khajeh-Hosseini, Mohammad (eds.), "Chapter 8. Ecophysiology of saffron", Saffron, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp.119–137, ISBN 978-0-12-818638-1 , retrieved 22 February 2023a b Hosseini A, Razavi BM, Hosseinzadeh H (2018). "Pharmacokinetic Properties of Saffron and its Active Components". European Journal of Drug Metabolism and Pharmacokinetics. 43 (4): 383–390. doi: 10.1007/s13318-017-0449-3. PMID 29134501. S2CID 23836415. Saffron was a notable ingredient in certain Roman recipes such as jusselle and conditum. [100] [101] [102] [103] Such was the Romans' love of saffron that Roman colonists took it with them when they settled in southern Gaul, where it was extensively cultivated until Rome's fall. With this fall, European saffron cultivation plummeted. Competing theories state that saffron only returned to France with 8th-century AD Moors or with the Avignon papacy in the 14th century AD. [104] Similarly, the spread of Islamic civilisation may have helped reintroduce the crop to Spain and Italy. [105] The bitter glucoside picrocrocin is responsible for saffron's pungent flavour. [35] Picrocrocin ( chemical formula: C Granleese, Bob (16 November 2013). "Interview: Meet the saffron producer: 'It seemed ridiculous that the UK didn't grow it' ". The Guardian. Verma, Ranjit Singh; Middha, Deepak (2010), "Analysis of Saffron (Crocus sativus L. Stigma) Components by LC–MS–MS", Chromatographia, 71: 117–123, doi: 10.1365/S10337-009-1398-Z