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SAFFRON | HOW IT’S GROWN

WHAT IS SAFFRON? Saffron comes from the flower of Crocus staves (also known as saffron crocus). More specifically, from its stigmas and styles. Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India, and the Middle East. From there, it travelled to Mediterranean Europe.At present, Iran, Greece, Morocco, India, Spain and Italy are the world’s top saffron producers.   Saffron, as we know it today, cannot be produced without human intervention. The seeds produced by its flowers are sterile, making natural pollination impossible.The plant reproduces asexually via vegetative propagation. Cultivation is done through corms, which are its bulb-like stems that grow under the soil. The Crocus sativus plant likes dry, warm weather, but tolerates light...

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Tips to remember when buying Saffron

There will always be fraudulent dealers who would choose to play a trick on you. The best way to prevent being swindled is to buy only from credible dealers like The Gold Spice. Be inquisitive. Be informed. Be aware of the basics of saffron:  

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Saffron Ice Cream

  Bastani sonnati (Saffron ice cream ), or simply bastani, is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream. Sometimes, salep is included as an ingredient. Here is how you can make your own Saffron ice cream easilyIngredients 6 large egg yolks
 1 1/2 cups heavy cream
  1 1/2 cups whole milk
 3/4 cup sugar
 1/2 teaspoon salt
 1/2 teaspoon saffron, finely ground
 1/4 cup pure rosewater, 1/2 teaspoon pure vanilla extract
 How to Make ItStep 1    Set a medium bowl in a large bowl of 
ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2...

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Why Real Saffron Is So Expensive | So Expensive

Even in the expensive world of spices, saffron stands out. Real saffron can cost you over $10,000 per kilogram. No machine can do the delicate work required to harvest these thin threads. It can take 40 hours of hard manual labor to produce just 1 kilogram of high-quality saffron.

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