References

  • Hesser, Amanda. “The Midas Spice: From Flower to Saffron.” The New York Times. The New York Times, 26 Oct. 1999. Web. 24 Apr. 2015. <http://www.nytimes.com/1999/10/27/dining/the-midas-spice-from-flower-to-saffron.html>.
  • “How to Recognize Quality Saffron?”. International Organization for Standardization, 20 Feb. 2014. Web. 24 Apr. 2015. <http://www.iso.org/iso/home/news_index/news_archive/news.htm?refid=Ref1819>.
  • Ombrello, Thomas. “SAFFRON.” Saffron. Union Community College. Web. 24 Apr. 2015. <http://faculty.ucc.edu/biology-ombrello/pow/saffron.htm>.
  • Perry, David. “Saffron in Early Modern Sweden.” University of Minnesota Libraries. Web. 24 Apr. 2015. <https://www.lib.umn.edu/bell/tradeproducts/saffron>.
  • “Saffron.” Transport Information Service. Web. 24 Apr. 2015. <http://www.tis-gdv.de/tis_e/ware/gewuerze/safran/safran.htm#informationen>.
  • “Saffron Spices Online.” Iranian Saffron: Grade 1 Sargol Saffron Spices. Web. 24 Apr. 2015. <http://www.saffronspices.co.uk/>.
  • “The World’s Priciest Foods.” CNNMoney. Cable News Network, 23 July 2008. Web. 24 Apr. 2015. <http://money.cnn.com/galleries/2008/fsb/0807/gallery.most_expensive_foods.fsb/4.html>.
  • “To Investing in Quality, Sustainable Agriculture.” McCormick. Web. 24 Apr. 2015. <http://www.mccormickcorporation.com/Our-Commitment/Sustainable-Production.aspx>.

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