Saffron is a spice derived from the flower of Crocus Sativus, Saffron grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Here we tell you how to make a cup of saffron tea for your nights.
This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice.
You needn’t own a rice cooker to make this recipe – it’s boiled in a pot on the stove, but tastes very similar to steamed rice. And unlike most saffron rice recipes, this one is fat-free. Note: Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric – a spice which also has incredible health benefits (in Thailand, turmeric is known as ‘poor man’s saffron’).
Lemon fudge combines a silky smooth white chocolate fudge with the vibrant taste of tart lemons. This refreshing candy has just the right combination of sweet and sour citrus. This recipe calls citric acid, for which accentuates the tartness of the lemon flavoring. Citric acid can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted if you can’t find it, and your fudge will be a little less tart.
Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of crocus spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices, ten times more costly than vanilla. This is native to the Mediterranean and Western Asia. Despite its cost, many herbalists and natural health enthusiasts consider saffron’s health benefits to be worth their weight in gold.