by Jeremy Beacock
Saffron is truly a multicultural spice.
番紅花是種包含多元文化的香料。
There is a spice that
links an Egyptian Pharaoh, Indian
curries, and Buddhist monks. It takes an entire
football field to make only a small amount. And this spice is more _(1)_ to produce,
harvest, and buy than any other. It is the reddish-yellow spice called
saffron (番紅花).
Saffron is the dried stigma (柱頭) of
crocus flowers. To make the spice, each flower must be stripped _(2)_ its three tiny stigmas—each is only two centimeters long—by hand. It takes _(3)_ 75,000 flowers to produce one pound of saffron. What's more, to grow crocus flowers, farmers must carefully _(4)_ the flower
bulbs, break them up, and
replant them. Because of this
labor-intensive process, saffron costs from US$500 to US$5,000 a pound. It is so
valuable that _(5)_ every
Eurasian country with the right climate has a long saffron-growing tradition, and it is now grown worldwide.
So what is so special about saffron that makes it _(6)_ the
extraordinary effort and
expense? First, it has a very unique _(7)_. Even a tiny
pinch gives food a slightly
metallic taste, and saffron is used in famous dishes _(8)_ Spanish paella (西班牙海鮮飯) and Indian curries. These dishes also show the second reason for saffron's popularity: its
luminous yellow color. As a
dye, saffron is
traditionally used to make the
distinctive yellow
robes worn by Buddhist monks. Over the years, it has also been valued as a _(9)_ for
plague, an
anti-depressant, and an
aphrodisiac; legendary ruler Cleopatra is said to have used it in her baths.
In short, saffron's
one-of-a-kind _(10)_ have made it an important part of all the cultures it has touched. Its taste, color, and the difficult production process mean that saffron is likely to remain the most
valued spice for a long time to come.
(A) of (B) such as (C) flavor (D) costly (E) dig up (F) cure (G) up to (H) properties (I) worth (J) virtually
沒有留言:
張貼留言