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
Trade and use of saffron solution, and the dish is known as "konge kokur" in local language. Because of its high cost saffron was often replaced by or diluted with safflower ("Carthamus tinctorius") or turmeric ("Curcuma longa") in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. Chartreuse, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. The savvy often crumble and pre-soak saffron threads for several minutes prior to adding them to their dishes. They