Saffron (use) the liquid phase; powdered saffron does not require this step. The soaking solution is then added to the hot cooking dish, allowing even colour and flavour distribution, which is critical in preparing baked goods or thick sauces. Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice is the "zarzuela" fish-seafood stew and "paella valenciana", a piquant rice-meat preparation. It is essential in making the French "bouillabaisse", which is a spicy fish stew from Marseilles, and the Italian "risotto alla milanese". The saffron bun has Swedish and
Saffron which comes from the Latin word , from the Arabic "za'farān", which comes from the Persian word "zarparan" meaning "flower with golden petals". The domesticated saffron crocus, "Crocus sativus", is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering "Crocus cartwrightianus", which is also known as "wild saffron" and originated in Crete or mainland Greece. An origin in Southwest Asia, although often suspected, has been disapproved by botanical research. The saffron crocus probably resulted when "C. cartwrightianus" was subjected to extensive artificial selection by growers seeking longer stigmas. "C. thomasii" and "C. pallasii"