What is it like to peel a saffron nut? To know or find out can take years of practice and understanding of the natural process at work, and the skill of the peelers. But as a beginner, who is trying to get some tips on how to peel a saffron nut? I will tell you what I have learnt, and offer a few pointers as this guide is based on my own experiences of trying to peel and enjoy the taste of saffron and the results I have obtained, in other cultures of the Middle East. You might find that the best method is that of the Indian farmer who will peel saffron nuts directly off the nut in the spring, before the seeds will have been sown. If you are not familiar with the steps needed to get a successful, natural, and sustainable saffron nut, this might seem a daunting task, and one that many people do not appreciate. The idea is to start at the source and peel a few, then start to peel some more, then a few more, and so on, until some delicious saffron is waiting for you in the cupboard! This method will work with almost any kind of nut, but the saffron from saffron nips, which are found in other cultures, is especially tasty!
What is saffron?
Saffron, literally “seeds of the star of David” (the name is a combination of the Sanskrit word saffron and the Arabic-based Arabic for “the star of David”), is a small tree with bright yellow flowers that bloom from about May to early June in many parts of the Middle East. It can range up to two metres in diameter, and is native to India. Since it’s so popular these days, saffron has been used in many forms from the basic red for the “head” to other colors including yellow, red, green, black, and purple. In fact, there are a lot of variations, each representing a different cultural background and varying preparation method. In Indian culture, saffron is traditionally rubbed to create a slightly golden, reddish (or brown) color, with the aroma of roses in the background. Saffron is also sometimes made into a tea by removing all the red seeds and adding the flowers. I often make one batch and soak it in hot water for a few hours and discard the seeds. The other option is to use a traditional drying method for this, and cut the saffron in half
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