a little more about saffron!

saffron zafaran

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.

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Swedish Saffron Bread

Swedish Saffron Bread

Traditionally served in Sweden on December 13 to commemorate St. Lucia, Swedish saffron bread is great anytime and makes a fitting accompaniment for breakfast or brunch.

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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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