Saffron

Also known as: Zafran, Kesar

This spice is made from orange coloured dried stigmas of the especially cultivated crocus (75 stamens are need to make 100g (4 oz) of the spice).

It is the most expensive spice of all.

It has a distinctively pungent, honey-like flavour and aroma.

It is available as whole threads or powders.

When ground, they form a russet powder.

The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength.

Saffron is used to colour rice dishes, sweets, puddings, sauces and soups to bright yellow.

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2 thoughts on “Saffron

  1. I’m not sure the place you’re getting your information, however great topic. I must spend a while finding out more or working out more. Thanks for excellent info I was looking for this info for my mission.

    Liked by 1 person

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