Saffron is a culinary ingredient that is naturally mild and not spicy, meaning that it can be eaten fresh or even cooked to remove its flavor. Also, like most herbs, it does contain traces of arsenic and copper, minerals that can be toxic when consumed. However, some restaurants and hotel restaurants offer a refrigerated version […]
As much as I like to think that I am more creative than most other people when it comes to baking, in real life I really am just as “non-creative” regarding my baking… but that really doesn’t mean too much. I am actually pretty creative when it comes to my recipes… I just tend to […]
Most commercially grown saffron is used for medicinal purposes, although a few of the most popular commercial varieties are for its traditional uses in food and medicine. It also has a wide spectrum of uses for beauty, home and commercial purposes. Can you grow saffron in a window box, can you grow saffron in your […]
There are very few foods that can be used as a food substitute. It’s difficult because they’re both natural compounds. Saffron is very effective in that it has very low calories and very low carbohydrates. Since it’s a natural compound, you can’t use it as a substitute for other foods. It’s not the same as […]
The actual cost of saffron varies with the quality of saffron, the country of origin, and the variety of saffron one is buying. As explained above, saffron is produced by grinding and straining plantain, usually a whole plant of plantains and whole bell-shaped rootstock. In this manner, saffron is a very expensive item of food. […]
Both are extremely powerful anti-malarial drugs, both are high in fiber, both are high in protein and are both highly valued in traditional Ayurvedic medicine and both are used by traditional Ayurveda practitioners. I have mentioned turmeric numerous times in this blog, but today’s post is more focused on saffron. Saffron is an ancient spice […]
Yes. The best substitute is the “friquettes de saffron”. These are pretty much like couscous, except they are very thin and tender and very flavorful. A few ingredients and you can make a very delicious, easy and inexpensive meal. You can use any kind of bread, but they are good when made with long grain […]
The saffron is very small (very small in grams) with a sweet aroma. Most of the saffron is lost during the fermentation and fermentation yeast, but some of it is in the flowers. Does it taste strange if eaten raw? Yes it does. It is very strong taste. It is not a sweet saffron. It […]
Two or three times a year if you choose a good quality saffron. In this type of saffron, the leaves get very thin. I always choose the best quality saffron. How soon can you harvest a spritsicle? Spritsicles can last anywhere from two weeks to several months depending on the type of spritsicle you are […]
Yes, but you must do so in a way that does not interfere with the enjoyment of your neighbours. To make saffron and keep it for many years requires special attention to the cultivation of plants and the cultivation of soil, which must meet the exacting standards of the age of the crop. When you […]