Saffron noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and "khoresh" of Iran, the Milanese "risotto" of Italy, the "paella" of Spain, the "bouillabaisse" of France, to the "biryani" with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the "Golden Ham", a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower
History of saffron and compiled information on many aspects of the saffron crocus. He was concerned about the steady decline in saffron cultivation over the course of the 17th century and the dawn of the Industrial Revolution; the introduction in Europe of easily grown maize and potatoes, which steadily took over lands formerly flush with corms, did not help. In addition, the elite who traditionally comprised the bulk of the saffron market were now growing increasingly interested in such intriguing new arrivals as chocolate, coffee, tea, and vanilla. Only in the south of France or in Italy and Spain, where the saffron harvest