 | This article is written in British English, which has its own spelling conventions (colour, travelled, centre, defence, artefact, analyse) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
 | Saffron is a former featured article. Please see the links under Article milestones below for its original nomination page (for older articles, check the nomination archive) and why it was removed. | ||||||||||||||||||||||||
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In context this is confusing but not sure how you fix the preview clip or scale. fwiw — Preceding unsigned comment added by 24.99.151.159 ( talk) 13:31, 22 March 2022 (UTC)
The list below was removed from the article because the content has plentiful inline sourcing. The list seems more of a book collection, rather than serving as useful references, WP:NOTCATALOG. Placing here for discussion and archiving. Zefr ( talk) 17:35, 16 July 2022 (UTC)
- @ Zefr: I just restored the bibliography section. These aren't spurious, because many of the inline citations aren't full citations, but short citations like "Negbi 1999, p. 54.". that point to full citation. I did, however, remove two books that didn't have any short citations pointing to them. Vahurzpu ( talk) 21:53, 20 December 2022 (UTC)
- Celsus, Aulus Cornelius (1989), De Medicina, Loeb Classical Library, vol. L292, translated by Spencer, W. G., Harvard University Press, ISBN 978-0-674-99322-8, retrieved 15 September 2011
- Dalby, A. (2002), Dangerous Tastes: The Story of Spices (1st ed.), University of California Press, ISBN 978-0-520-23674-5
- Dalby, A. (2003), Food in the Ancient World from A to Z, Routledge, ISBN 978-0-415-23259-3
- Finlay, V. (2003), Colour: A Natural History of the Palette, Random House, ISBN 978-0-8129-7142-2
- Fletcher, N. (2005), Charlemagne's Tablecloth: A Piquant History of Feasting (1st ed.), Saint Martin's Press, ISBN 978-0-312-34068-1
- Francis, S. (2011), Saffron: The Story of England's Red Gold, With Delicious Saffron Recipes that Family and Friends will Love, Norfolk Saffron, ISBN 978-0-955-04667-4
- Grigg, D. B. (1974), The Agricultural Systems of the World (1st ed.), Cambridge University Press, ISBN 978-0-521-09843-4
- Hayes, A. W. (2001), Principles and Methods of Toxicology (4th ed.), Taylor and Francis, ISBN 978-1-56032-814-8
- Hill, T. (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (1st ed.), Wiley, ISBN 978-0-471-21423-6
- Humphries, J. (1998), The Essential Saffron Companion, Ten Speed Press, ISBN 978-1-58008-024-8
- Kafi, M.; Koocheki, A.; Rashed, M. H.; Nassiri, M., eds. (2006), Saffron (Crocus sativus) Production and Processing (1st ed.), Science Publishers, ISBN 978-1-57808-427-2
- Hanelt, P., ed. (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (1st ed.), Springer, ISBN 978-3-540-41017-1
- McGee, H. (2004), On Food and Cooking: The Science and Lore of the Kitchen, Scribner, ISBN 978-0-684-80001-1
- Negbi, M., ed. (1999), Saffron: Crocus sativus L., CRC Press, ISBN 978-90-5702-394-1
- Rau, S. R. (1969), The Cooking of India, Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0
- Russo, E.; Dreher, M. C.; Mathre, M. L. (2003), Women and Cannabis: Medicine, Science, and Sociology (1st ed.), Psychology Press, ISBN 978-0-7890-2101-4
- Willard, P. (2002), Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice, Beacon Press, ISBN 978-0-8070-5009-5
per the article:
Iran produces 45% of the worlds saffron
Iran prodes 430 tons of saffron out of 450 tons worldwide
Both can't be true 2601:42:704:B10:D35E:7A94:FBEE:A7C ( talk) 23:08, 9 January 2024 (UTC)
- It is not easy to find reliable sources on saffron production. The article had cited conflicting, outdated, trade websites with a paywall, and saffron production is not reported by FAOSTAT of the UN.
- I found this report, which is informative (see the PDF) but is now outdated, although stating with cultivation data that Iran produced 88% of the world total in 2018. Revisions here. Zefr ( talk) 02:19, 10 January 2024 (UTC)
Hello experts,
We just returned from touring the Grand Bazaar in Istanbul, Turkey, where hundreds of shops sell Iranian saffron. They come in 3 types -- Pushal, Sargol, Negin and Super Negin. The Negin is considered to be even better than the Sargol mentioned in the article, although I did see some shops where the Negin was priced lower than Sargol (possibly a typo on the jar label.)
The article does not mention Negin, yet a quick search on the Internet turns up thousands of references and diagrams regarding Negin vs. Sargol. Would it be possible for an expert to include Negin in the article? Thanks. 67.164.4.103 ( talk) 22:05, 2 July 2024 (UTC)
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| This article is written in British English, which has its own spelling conventions (colour, travelled, centre, defence, artefact, analyse) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
|
| Saffron is a former featured article. Please see the links under Article milestones below for its original nomination page (for older articles, check the nomination archive) and why it was removed. | ||||||||||||||||||||||||
|
| This article appeared on Wikipedia's Main Page as Today's featured article on March 31, 2006. | ||||||||||||||||||||||||
| |||||||||||||||||||||||||
|
| This
level-4 vital article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
This page has archives. Sections older than 60 days may be automatically archived by Lowercase sigmabot III when more than 4 sections are present. |
In context this is confusing but not sure how you fix the preview clip or scale. fwiw — Preceding unsigned comment added by 24.99.151.159 ( talk) 13:31, 22 March 2022 (UTC)
The list below was removed from the article because the content has plentiful inline sourcing. The list seems more of a book collection, rather than serving as useful references, WP:NOTCATALOG. Placing here for discussion and archiving. Zefr ( talk) 17:35, 16 July 2022 (UTC)
- @ Zefr: I just restored the bibliography section. These aren't spurious, because many of the inline citations aren't full citations, but short citations like "Negbi 1999, p. 54.". that point to full citation. I did, however, remove two books that didn't have any short citations pointing to them. Vahurzpu ( talk) 21:53, 20 December 2022 (UTC)
- Celsus, Aulus Cornelius (1989), De Medicina, Loeb Classical Library, vol. L292, translated by Spencer, W. G., Harvard University Press, ISBN 978-0-674-99322-8, retrieved 15 September 2011
- Dalby, A. (2002), Dangerous Tastes: The Story of Spices (1st ed.), University of California Press, ISBN 978-0-520-23674-5
- Dalby, A. (2003), Food in the Ancient World from A to Z, Routledge, ISBN 978-0-415-23259-3
- Finlay, V. (2003), Colour: A Natural History of the Palette, Random House, ISBN 978-0-8129-7142-2
- Fletcher, N. (2005), Charlemagne's Tablecloth: A Piquant History of Feasting (1st ed.), Saint Martin's Press, ISBN 978-0-312-34068-1
- Francis, S. (2011), Saffron: The Story of England's Red Gold, With Delicious Saffron Recipes that Family and Friends will Love, Norfolk Saffron, ISBN 978-0-955-04667-4
- Grigg, D. B. (1974), The Agricultural Systems of the World (1st ed.), Cambridge University Press, ISBN 978-0-521-09843-4
- Hayes, A. W. (2001), Principles and Methods of Toxicology (4th ed.), Taylor and Francis, ISBN 978-1-56032-814-8
- Hill, T. (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (1st ed.), Wiley, ISBN 978-0-471-21423-6
- Humphries, J. (1998), The Essential Saffron Companion, Ten Speed Press, ISBN 978-1-58008-024-8
- Kafi, M.; Koocheki, A.; Rashed, M. H.; Nassiri, M., eds. (2006), Saffron (Crocus sativus) Production and Processing (1st ed.), Science Publishers, ISBN 978-1-57808-427-2
- Hanelt, P., ed. (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (1st ed.), Springer, ISBN 978-3-540-41017-1
- McGee, H. (2004), On Food and Cooking: The Science and Lore of the Kitchen, Scribner, ISBN 978-0-684-80001-1
- Negbi, M., ed. (1999), Saffron: Crocus sativus L., CRC Press, ISBN 978-90-5702-394-1
- Rau, S. R. (1969), The Cooking of India, Foods of the World, Time-Life Books, ISBN 978-0-8094-0069-0
- Russo, E.; Dreher, M. C.; Mathre, M. L. (2003), Women and Cannabis: Medicine, Science, and Sociology (1st ed.), Psychology Press, ISBN 978-0-7890-2101-4
- Willard, P. (2002), Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice, Beacon Press, ISBN 978-0-8070-5009-5
per the article:
Iran produces 45% of the worlds saffron
Iran prodes 430 tons of saffron out of 450 tons worldwide
Both can't be true 2601:42:704:B10:D35E:7A94:FBEE:A7C ( talk) 23:08, 9 January 2024 (UTC)
- It is not easy to find reliable sources on saffron production. The article had cited conflicting, outdated, trade websites with a paywall, and saffron production is not reported by FAOSTAT of the UN.
- I found this report, which is informative (see the PDF) but is now outdated, although stating with cultivation data that Iran produced 88% of the world total in 2018. Revisions here. Zefr ( talk) 02:19, 10 January 2024 (UTC)
Hello experts,
We just returned from touring the Grand Bazaar in Istanbul, Turkey, where hundreds of shops sell Iranian saffron. They come in 3 types -- Pushal, Sargol, Negin and Super Negin. The Negin is considered to be even better than the Sargol mentioned in the article, although I did see some shops where the Negin was priced lower than Sargol (possibly a typo on the jar label.)
The article does not mention Negin, yet a quick search on the Internet turns up thousands of references and diagrams regarding Negin vs. Sargol. Would it be possible for an expert to include Negin in the article? Thanks. 67.164.4.103 ( talk) 22:05, 2 July 2024 (UTC)
Categories:
- Wikipedia articles that use British English
- Wikipedia former featured articles
- Featured articles that have appeared on the main page
- Featured articles that have appeared on the main page once
- Old requests for peer review
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- Wikipedia level-4 vital articles
- Wikipedia vital articles in Biology and health sciences
- B-Class level-4 vital articles
- Wikipedia level-4 vital articles in Biology and health sciences
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