that is, or may reasonably be considered to be, defamatory, libellous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation; 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 2023 Byredo's fragrances have come to life thanks to Gorham's immense creativity and unique approach to designing a fragrance. He keeps the formulas simple and avoids too many notes that may clash. Preferring fragrances with fewer notes, Gorham believes their existence is justified. Basker, D; Negbi, M (1983). "Uses of saffron". Journal of Economic Botany. 37 (2): 228–236. doi: 10.1007/BF02858789. JSTOR 4254486. S2CID 40880131. Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or zafferano dell'Aquila, is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican friar from inquisition-era Spain. [ when?] But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.

a b c d Gresta, F.; Lombardo, G. M.; Siracusa, L.; Ruberto, G. (2008). "Saffron, an alternative crop for sustainable agricultural systems. A review". Agronomy for Sustainable Development. 28 (1): 95–112. doi: 10.1051/agro:2007030. S2CID 44054590. 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

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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

You agree to indemnify and hold Space NK (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party. Simmons, Shirin (October 2007). A Treasury of Persian Cuisine. Stamford House Publishing. pp.37–38. ISBN 978-1-904985-56-3. Kafi, M.; Koocheki, A.; Rashed, M. H.; Nassiri, M., eds. (2006), Saffron (Crocus sativus ) Production and Processing (1sted.), Science Publishers, ISBN 978-1-57808-427-2Disclaimer: There is no affiliation to any perfume brand or manufacturer, this list is based on opinion only* Conditum Paradoxum – Würzwein"[Conditum Paradoxum – Spiced Wine] (in German). Translated by Maier, R. 1991 . Retrieved 3 February 2012. Hanelt, P., ed. (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (1sted.), Springer, ISBN 978-3-540-41017-1

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. Kashmiri Saffron Producers See Red over Iranian Imports". Australian Broadcasting Corp. 4 November 2003 . Retrieved 29 September 2011. 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]

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Rashid, Afshan (22 September 2018). "From 35kgs earlier to 1kg yield now, 'successful' Saffron Mission paves way for apples in Pampore". Free Press Kashmir . Retrieved 1 January 2019. a 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.