Saffron | Shining Light on the Benefits of the World’s Most Expensive Spice
In Search of Insight
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Beta Carotene and Carrots
There can definitely be a whole lot of different compounds in carrots that produce a bit of flavor but there's definitely an interesting thing to think about because beta carotene can turn into zia xanthin. The stigmas are becoming more red which makes sense because the crosins are bright red. I just made a connection between carrots and saffron. Sometimes when you eat a really fresh carrot it has a very intense sweetness but also a bit of a bitterness on like the sides of your tongue and the back of your mouth. Having not eaten very much saffron containing foods before but now I'm on a totally different thought train withbeta carotene.
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