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Saffron, SEM
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Saffron, SEM
Saffron, coloured scanning electron micrograph (SEM). Saffron is a spice derived from the dried stigmas (orange) of the saffron crocus flower (Crocus sativus). Also visible are the pollen grains (yellow spheres). The three stigmas from each flower are picked by hand during autumn and quickly dried to be used either for cooking, flavouring or as a colourant. By weight, saffron is the worlds most expensive spice. Magnification: x300 when printed 10 centimetres wide
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Media ID 6313795
© STEVE GSCHMEISSNER/SCIENCE PHOTO LIBRARY
Aromatic Colouring Cooking Cuisine Culinary Edible Flavour Flavouring Food Stuff Herb Ingredient Pollen Pollen Grains Saffron Spice Spices Spicy Stigma Stigmata Strand Crocus Sativus False Coloured
EDITORS COMMENTS
This print showcases the intricate beauty of saffron, a highly prized spice derived from the dried stigmas of the saffron crocus flower. In this coloured scanning electron micrograph (SEM), the vibrant orange stigmas take center stage, exuding their aromatic and culinary allure. The meticulous handpicking process during autumn ensures that only three delicate stigmas are collected from each flower, which are then swiftly dried for various uses in cooking, flavouring, or as a natural colourant. The image also reveals the presence of pollen grains, depicted as yellow spheres scattered amidst the stigmas. These tiny particles not only contribute to the visual appeal but also play a crucial role in plant reproduction. With its magnification set at x300 when printed 10 centimetres wide, this SEM print allows us to appreciate even the tiniest details of these botanical wonders. Saffron holds an esteemed position as one of nature's most expensive spices by weight due to its labor-intensive production and unique properties. Its inclusion in diverse cuisines around the world adds depth and richness to dishes while infusing them with a distinct flavor profile. This extraordinary photograph serves as a reminder of both saffron's biological significance and its cultural significance as an indispensable ingredient in global gastronomy.
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