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Saffron is the bright red stigma of the flower Sativus Crocus. The 3 saffron threads are removed from the flower and dried. This flower is planted, harvested and processed by hand. Making it the world’s most expensive spice. Dehydrate or air dry the saffron stigmas thoroughly to preserve their flavor and color. Saffron makes a healthy spice and is used to add color and flavor to many dishes- soup, seafood, rice, chicken, pastries, dessert, butter, cheese, and so on. | Shesrootedhomesaffron
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Why do you get pickled ginger with your sushi? Why is saffron so expensive? What makes cayenne pepper spicy? What are the potential health benefits of these spices? We can't get enough of spices this #NationalChemistryWeek! You might think spices are mostly about making your food taste good, but science — and particularly chemistry — is finding they can do a whole lot more. 🎧 Listen here or wherever you get your podcasts: https://brnw.ch/21wWQtg | American Chemical Society
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972 reactions · 43 shares | Most people have never had real saffron. If yours tasted bitter, metallic, or had no flavor… it was probably dyed corn silk or red thread. Real saffron has a warm, earthy, almost honeyed flavor. And yes, you can grow the real stuff yourself.See what the hype’s about. Grow your own saffron this fall. Preorder your saffron corms now. | Shesrootedhomesaffron | Facebook
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