where is the world's best saffron grown
Saffron Consumers may regard certain cultivars as "premium" quality. The "Aquila" saffron, or zafferano dell'Aquila, is defined by high safranal and crocin content, distinctive thread shape, unusually pungent aroma, and intense colour; it is grown exclusively on eight hectares in the Navelli Valley of Italy's Abruzzo region, near L'Aquila. It was first introduced to Italy by a Dominican monk from Inquisition-era Spain[when?]. But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, picrocrocin, and safranal content. Another is the "Mongra" or "Lacha" saffron of Kashmir (Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognisable by its dark maroon-purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect.
Saffir–Simpson scale The Saffir–Simpson hurricane wind scale (SSHWS), formerly the Saffir–Simpson hurricane scale (SSHS), classifies hurricanes – Western Hemisphere tropical cyclones that exceed the intensities of tropical depressions and tropical storms – into five categories distinguished by the intensities of their sustained winds. To be classified as a hurricane, a tropical cyclone must have maximum sustained winds of at least 74 mph (33 m/s; 64 kn; 119 km/h) (Category 1). The highest classification in the scale, Category 5, consists of storms with sustained winds exceeding 156 mph (70 m/s; 136 kn; 251 km/h).