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extraneous substances like beets, pomegranate fibres , red-dyed silk fibres , or the saffron crocus's tasteless and odourless yellow stamens. other methods included dousing saffron fibres with viscid substances like honey or vegetable oil. however, powdered saffron is more prone to adulteration, with turmeric
luminous yellow-orange colouring to foods. saffron is widely used in indian, persian, european, arab, and turkish cuisines. confectioneries and liquors also often include saffron. common saffron substitutes include safflower , which is often sold as "portuguese saffron" or "açafrão", annatto , and turmeric...
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