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Saffron’s taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
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Images from the “Casablanca” theater
Released during one of the most turbulent periods in modern history, Casablanca (1942) remains a …