A good quantity of saffron leaves is used for all kinds of recipes. The easiest to obtain, but the most precious, is saffron for making a small quantity of the medicine of immortality. It is made very simply and is a little more or less a greenish color, depending upon when it is harvested. It is often used for making saffron paste, or for making the saffron paste for making the purgative of immortality. For the purgative, it is well to use fresh saffron with the powder. For the medicine of immortality, it is best to use the paste without saffron.
Can saffron be made into jam?
Yes, saffron may be used as a jam medium, but there is no great variety in its use in making jams.
There are two kinds of marmalade: that which is smooth and that which is curdled.
Some marmalades are made by cutting it in pieces, and the pieces are then put together together as a paste with some sugar and beaten herbs. The curdled kind of marmalade has to be made before the final proofing stage.
Other things which a curdled marmalade must have before the final proofing stage are salt-water, sugar, salt, cream, and butter to give the dressing a proper consistency.
Can saffron be eaten?
Yes; there are many recipes of saffron in the kitchen. They are most often cooked as an herb or for the spice used in cooking.
Where can I find saffron?
There are several places where there are large fields of saffron. The best place in India is Madurai, in Tamil Nadu.
In most of India, saffron is grown along the banks of the Ganges or the Brahmaputra river in the region between Bangalore, Mumbai, Pune, and Madras. And to the south of these places, there are some very small farms where they are gathered for the making of saffron. In the south, they are grown along the banks of the Brahmaputra River in the region between Karnataka and Tamil Nadu.
In other places like Jodhpur, Jumna, and Kanpur, there are saffron fields.
They are grown in both rich and poor areas: among those rich there is also a field where they are growing in the area
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