saffron
saffron
englantisahrami
Synonyymisanakirja
saffron
keltainen, keltaisuus, oranssinkeltainen, sahraminkeltainen, okra, okrankeltainen, mauste, sahrami, krookus, maustesahrami, Crocus sativus.
Rimmaavat sanat
saffron rimmaa näiden kanssa:
rhododendron, non-iron, moron...
Englannin sanakirja
saffron (englanti > suomi)
saffron englanniksi
The plant Crocus sativus, a crocus.
2009, D. H. Sanaeinejad, S. N. Hosseini, Regression Models for Saffron Yields in Iran, Daoliang Li, Chunjiang Zhao (editors), Computer and Computing Technologies in Agriculture II, Volume 1, http://books.google.com.au/books?id=DybQsneDddYC&pg=PA510&dq=%22saffron%22%7C%22saffrons%22&hl=en&sa=X&ei=mAOHU4PEFJCtkgWF5YGgAQ&redir_esc=yv=onepage&q=%22saffron%22%7C%22saffrons%22&f=false page 510,
A spice (seasoning) and colouring agent made from the stigma and part of the style of the plant, sometimes or formerly also used as a dye and insect repellent.
c. 1430 (reprinted 1888), Thomas Austin, ed., Two Fifteenth-century Cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with Extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55 Early English Text Society, Original Series; 91, London: w:Routledge N. Trübner & Co. for the (w), volume I, w:Online Computer Library Center|OCLC http://worldcat.org/oclc/374760 374760, page 11:
1658, w:Thomas Muffet|Thomas Muffet, The Theatre of Insects, 1634, Insectorum sive Minimorum Animalium Theatrum, quoted in 2008, Anna Suranyi, The Genius of the English Nation: Travel Writing and National Identity in Early Modern England, http://books.google.com.au/books?id=DcV8ZE6uz7MC&pg=PA118&dq=%22saffron%22%7C%22saffrons%22&hl=en&sa=X&ei=mAOHU4PEFJCtkgWF5YGgAQ&redir_esc=yv=onepage&q=%22saffron%22%7C%22saffrons%22&f=false page 117-118,
2002, James A. Duke (editor), CRC Handbook of Medicinal Spices, http://books.google.com.au/books?id=g_OCl6P0vsYC&pg=PA129&dq=%22saffron%22%7C%22saffrons%22&hl=en&sa=X&ei=mAOHU4PEFJCtkgWF5YGgAQ&redir_esc=yv=onepage&q=%22saffron%22%7C%22saffrons%22&f=false page 129,
2004, Melitta Weiss Adamson, Food in Medieval Times, http://books.google.com.au/books?id=jtgud2P-EGwC&pg=PA15&dq=%22saffron%22%7C%22saffrons%22&hl=en&sa=X&ei=mAOHU4PEFJCtkgWF5YGgAQ&redir_esc=yv=onepage&q=%22saffron%22%7C%22saffrons%22&f=false page 15,
2011, Mathew Attokaran, Natural Food Flavors and Colorants, http://books.google.com.au/books?id=9qcvAoMPYW4C&pg=RA1-PA87-IA4&dq=%22saffron%22%7C%22saffrons%22&hl=en&sa=X&ei=mAOHU4PEFJCtkgWF5YGgAQ&redir_esc=yv=onepage&q=%22saffron%22%7C%22saffrons%22&f=false unnumbered page,
(color panel)
1973, Anthony Powell, w:Temporary Kings|Temporary Kings, http://books.google.com.au/books?id=1vHrhepiZ7MC&pg=PA82&dq=%22saffrons%22&hl=en&sa=X&ei=ZkOHU5iBDMWnkgWd8IGoBA&redir_esc=yv=onepage&q=%22saffrons%22&f=false page 82,
2011, Seth Hunter, The Winds of Folly, http://books.google.com.au/books?id=OKVsPY6RjtgC&pg=PT127&dq=%22saffrons%22&hl=en&sa=X&ei=ZkOHU5iBDMWnkgWd8IGoBA&redir_esc=yv=onepage&q=%22saffrons%22&f=false unnumbered page,
Having an orange-yellow colour.
To add saffron to, for taste, colour etc.