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
Saffron Meanwhile, cultivation continued in southern France, Italy, and Spain. The Essex town of Saffron Walden, named for its new specialty crop, emerged as a prime saffron growing and trading centre in the 16th and 17th centuries but cultivation there was abandoned; saffron was re-introduced around 2013 as well as other parts of the UK (Cheshire). Europeans introduced saffron to the Americas when immigrant members of the Schwenkfelder Church left Europe with a trunk containing its corms. Church members had grown it widely in Europe. By 1730, the Pennsylvania Dutch cultivated saffron throughout eastern Pennsylvania. Spanish colonies in the Caribbean bought