5 – 10 gram, big Jar 3 – 5 gram, small Jar 3 – 10 gram, regular Rectangular Pack 5 – 10 gram, Traditional Metal Box 10 gram Simple Round Box 5 – 8 gram, Round Jar 2 gram Oval Box 10 […]
Tea sometimes referred to as an infusion or “steeping” saffron. This is exactly the same principle you use in making any tea – the longer the saffron steeps, the stronger its flavor, aroma and color.Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or […]
Cornish saffron cake is made to celebrate Easter. Saffron corms were traded in exchange for tin, with seafaring Phoenicians. The saffron was bought and sold in Drachmas. Russians also make a saffron cake at Easter called Kulich. Where a little saffron and raisins, chopped nuts, and candied fruit are added to a normal pound cake […]
Saffron’s traditional folkloric uses as an herbal medicine are legendary. It has been used for its carminative and emmenagogic properties, for example. Iranian used saffron to treat respiratory infections and disorders such as coughs and common colds,smallpox, cancer, hypoxia, and asthma. Other targets included blood disorders, insomnia, paralysis, heart diseases, flatulence, stomach upsets and disorders, […]
The main difference between Kashmiri and Iranian Saffron is that of the yield of Stigmas which is about 75%.The excess yield is due to the fact that the stigmas of saffron cultivated in Kashmir are extremely long with a thick head. They are also of a deep red color. The size of the stigmas indicates […]
There is no substitute for the flavor and aroma of saffron. Saffron substitutes include: Turmeric, which is a yellow spice, purchased usually in powdered form, though before grinding closely resembles the ginger root. It delivers some of the same color and a little of the flavor of saffron, perhaps at a cheaper cost. Safflower is […]
Saffron strands will last for years, if stored in an air tight container, away from direct light.Saffron powder must be stored in the same way but should be used within one year of purchase.
Saffron should be soaked for a minimum of 20 min and up to 12 hrs or overnight in a little warm water before cooking. Saffron continues to release its flavor for up to 12 hours after cooking, which is why it is seen as important to soak the saffron strands before cooking. Soaking or steeping […]
The saffron crocus is the only crocus which can produce the saffron spice.