Shrimp In Persian Saffron

Shrimp in Persian Nikmanesh Saffron

We are all about adding flavor to meals with spices, so we keep it super simple by using only saffron, a spice that comes in thin, red threads. The flavor of saffron is altogether sweet, bitter, and sour. To really get the full aroma and taste of saffron, it needs to be activated by the heat of cooking. In addition to the taste, saffron also imparts a bright, yellow-orange hue to foods.

Each thread of saffron is hand-picked, which makes it the most expensive spice in the world. So this is important to remember: A little goes a long way! All you need are a few threads. Also, it’s best to soak it in a liquid first, or else it will just clump up when you toss it into the dish, making one bite extremely strong and overpowering!

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15 Benefits of Ghee vs Butter

15 Benefits of Ghee vs butter

Modern science now verifies what Ayurvedic health science has said for thousands of years: Ghee has a host of health and cooking benefits and is good for the mind and spirit.

Great For Cooking and Taste:

1. Ghee has a high smoke point (250 °C 482 °F).
You can cook and fry with ghee and it will not break down into free radicals like many other oils.

2. Ghee does not spoil easily so does not need refrigeration.
Some ghee mixtures last up to 100 years.

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