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Saffron (Bridging Traditional and Modern Applications in Nutrition and Medicine)
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$33.50
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Product Details
Author:
Hassan Rezadoost, Hassan Esmaeili, Edris Mahdavi-Fikjvar, Hartwig Schulz
Format:
Paperback
Pages:
104
Publisher:
CAB International (July 24, 2026)
Imprint:
CAB International
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9781836995142
ISBN-10:
1836995148
Weight:
8.32oz
Dimensions:
6.14" x 9.21"
File:
TWO RIVERS-PERSEUS-Perseus_Distribution_Customer_Group_Metadata_20260818173605-20260818.xml
Folder:
TWO RIVERS
List Price:
$33.50
Case Pack:
20
As low as:
$25.80
Publisher Identifier:
P-PER
Discount Code:
A
Pub Discount:
65
Overview
The spice saffron, made from the dried stigmas of Crocus sativus L. has occupied a unique place in history, culture, medicine and science for thousands of years. Saffron has always been a symbol of luxury, spirituality and healing. Its use is particularly deeply rooted in the Middle East, and Iran is by far the largest producer. It is the world's most valuable spice, and is prized for its colour, flavour and aroma in cooking.This book presents a comprehensive account of saffron highlighting its historical, botanical, chemical and industrial aspects. It includes advances in sustainable cultivation and harvesting; use in food, cosmetics and pharmaceuticals; and its market and trade.
