SAFFRON
Saffron, which has given its name to Safranbolu, is a bulbous plant that has been used as flower mounds, spice and food coloring since ancient times. It is thought that the homeland of this plant (Crocos Savitus), which is closely related to the crocus, is the Mediterranean and Iran. The saffron, which can grow up to 20-25 cm on average,blooms purple flowers which looks like a funnel in October after being planted in the form of an onion in August-September . There are stigma which is three parts, reddish-orange in the middle of the flowers.
These organs, which are collected and dried before the sun rises in the morning and used as a spice, dye the food to yellow they are added due to the dark yellow coloring matter in their composition. After the flowers bloom, the stigmas are collected one by one by hand and mixed with beeswax over the coal fire and dried. To obtain approximately 10 grams of saffron, 1430 stigmas are required. Although saffron, which is an expensive and valuable product, has been replaced by other food dyes today, it is still widely used in Mediterranean countries, Iran and Kashmir. It is mostly added to fish and rice dishes but it is added to bread and pastry products in some Mediterranean countries . In our city, a dessert with rice called zerde is prepared from saffron. Saffron, which has been cultivated in Iran and Kashmir since ancient times, has been valued not only as a spice, but also as a preservative, curing diseases in various periods, and even considered sacred due to its color. The recognition and use of saffron for various purposes dates back to 5000 years ago.
Spain, France, Sicily, Italy, Iran and Kashmir are the leading places where most saffron is produced today. An important part of the saffron which was sold to abroad from the Ottoman Empire in the middle of the 19th century was produced in Safranbolu. Saffron, from which the yellow dye raw material is obtained, was used in the pharmaceutical and dye industry until synthetic dyes were produced. Saffron, which has a strong dyeing feature that can dye water 100,000 times its own weight yellow, is still produced in Davutobası, Geren and AÅŸağı Güney villages of Safranbolu.
GOLDEN SAFRAN DOCUMENTARY FILM FESTIVAL 2021 BEST RESTORED HOME AWARD GIVEN TO OUR MANSION
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An honorary award plaque was placed on Muhsin Bey House, which was selected as the best restored house within the scope of the 22nd International Golden Saffron Documentary Film Festival, held in the Safranbolu which is district of KARABÜK and famous for its historical houses and mansions.
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An honorary award plaque was placed on Muhsin Bey House, which was selected as the best restored house within the scope of the 22nd International Golden Saffron Documentary Film Festival, held in the Safranbolu which is district of KARABÜK and famous for its historical houses and mansions.
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Within the scope of the 22nd International Golden Saffron Documentary Film Festival held this year, a wreath has been presented to the Atatürk monument by the festival committee. After the ceremony, a plaque was placed in front of the Muhsin Bey House which is three storey and 182 years old, belongs to YaÅŸar Fırtına and which was chosen as the best restored house. Speaking at the ceremony, Safranbolu's Mayor Elif Köse said: "It is our duty to transfer these precious houses from generation to generation and we protect them by living. It is necessary to bring them into tourism. Our task is to revive tourism in Safranbolu, make it sustainable, and contribute to the recognition of our culture by more people. I would like to thank everyone who contributed to the preservation of these houses."
