How many can you eat? Where did you get the saffron threads from?
Saffron thread is not only an intoxicating plant, but also an ancient trade spice. Its roots reach to the very beginnings of the Indian culture and all Hindu, Buddhist and Jain traditions of India are infused and influenced by its history of use. The spices that the West has so far tried to use as currency to trade with other areas — coffee, tea, chocolate, even cigarettes — all use the root.
It was only with the advent of the Silk Road in the 11th century that the saffron threads would find their way to Europe and North America and became major currency for world trade. In the 19th century, India began to export its saffron threads to the rest of the world. Today, the number of Indian saffron threads produced is in the trillions.
The saffron is a complex, multi-functional spice, and an essential part of our daily culinary life. One hundred and fifty million Indians grow and harvest it. For centuries, the finest quality saffron has been produced in the mountains for export to all over the world. But as the global economy has changed, and as the trade in saffron in India has developed, a small group of unscrupulous and unscrupulous individuals still sell the most inferior, cheap products and use it to make money. As a result, the quality of saffron threads and saffron grown in India has now completely deteriorated.
What is saffron?
Saffron is a leafy tropical fruit native to India. It was called rajma in the ancient times, and is used in many traditional Indian recipes including mumbai (hotpot), saimbu (bread) and kapri (rice).
Saffron is also highly prized in China and Sri Lanka. It is also used in some Indian cuisines such as paneer (rice), pulao (chicken curry), bhatka (Indian-style curries) and channa dum (rice with rice). In India, it is sold in tea shops which often charge about $30 for a 4-oz cup. The best, high-quality saffron is used on pulao.
What is saffron used for in India?
There are several traditional recipes including some traditional dishes, such as mumbai (hotpot), marda padi (rice) and mard
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