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 buns" signify Methodist Sunday School outings and activities. Moroccans use saffron in their "tajine"-prepared dishes, including "kefta" (meatballs with tomato), "mqualli" (a citron-chicken dish), and "mrouzia" (succulent lamb dressed with plums and almonds). Saffron is key in the "chermoula" herb mixture that flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding "plov"" (cf. pilaf). Saffron is also essential in "chelow kabab", the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use