The spice can be rubbed into any food and combined with other ingredients to make it taste like an “eighth” dish or even an “eighth-hour” meal. It’s not a seasoning, but a unique and versatile component of cuisines from India, Africa, Spain, Italy, the Middle East and beyond, especially because it’s so easy to use.
I make saffron every Christmas, and it is one of my favorite spices. It goes great on roasted lamb, eggs, steamed greens, pasta with herbs and spices or just tossed on top of pasta with parsley and parmesan cheese.
How is saffron grown?
“Saffron” is derived from the Sanskrit word “saffar,” literally “thorns”: saffron leaves were in the crop rotation of the ancient Indians for hundreds or thousands of years.
They didn’t just use to use them to make spice; they even sawed them into tiny flowers from time immemorial. There are thousands of species of saffron (most are found in India), so there could be thousands of methods used to make saffron. For example, some Indians use traditional methods of ground saffron, but other saffron is made from crushed saffron husks or even saffron roots.
Saffron is also grown commercially. It is grown worldwide, primarily in the Middle East, and is grown in small quantities. In India, India’s saffron is so valued that farmers usually grow and sell a small quantity to consumers.
What kind of saffron is saffron?
The spice variety grown in the world of Indian food is called “saffron.” The actual seed is called “thali”—meaning “tent.” But it also comes in other forms:
It is actually called “shali” in parts of India, especially in the southern region, “shali kurra” in the northern state of Kerala, and “shali kuru” in the north-western state of Kerala.
A “dry” (dry) saffron is known as “saru”.
It is also known as “saffron kadi” (a popular type of Indian cooking saffron) or “saffron kadi kadi” (Indian traditional cooking saffron).
Most modern saffron is made from mica (silicate sand), but there
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